Lipid profiling of peach cultivars with different susceptibility to chilling injury

BUSTAMANTE, CLAUDIA; BROTMAN, YARIF; MONTI, LAURA; GABILONDO, JULIETA; BUDDE, CLAUDIO OLAF; ANDREO, CARLOS SANTIAGO; LARA, MARÍA VALERIA; FERNIE, ALISDAIR R; DRINCOVICH, MARÍA FABIANA

Mar del Plata

Congreso; LI Reunión Anual de SAIB; 2015

Sociedad Argentina de Investigación Bioquímica y Biología Molecular (SAIB)

Peaches ripen and deteriorate quickly at room temperature. Therefore, refrigeration is used to slow these processesand to extend fruit market life, however, several fruits can develop chilling injury (CI) during storage at lowtemperature. As the cell membranes are likely sites of primary effects of chilling, in the present work we analyzed thelipidome of six peach cultivars with different susceptibility to CI during ripening and after cold storage. By usingultra-performance liquid chromatography coupled to Fourier-transform mass spectrometry, we detected 59 lipidspecies, including diacyl and triacylglycerides. After 21 days of cold storage at 0 ºC, all the cultivars accumulatedDGDG 36:4 and PC 38:2, and showed a decrease in the level of MGDG 36:5, with respect to harvest. In addition,levels of plastidic glycerolipids were also modified in fruits stored at 0 ºC for a short period, when compared withfruits of the same postharvest age under 20 °C ripening conditions (DGDG 36:3, DGDG 36:6 and MGDG 36:6increase, MGDG 36:4 and MGDG 36:5 decrease). Finally, the relative abundance of some glycerolipids correlatedwith the susceptibility to CI, when compared woolly versus non-woolly fruits. Overall, the results allow theidentification of lipids that are part of the common response of peach fruit to cold, and lipids that could be used asmolecular markers of chilling susceptibility.