Lipid profiling of peach cultivars with different susceptibility to chilling injury

BUSTAMANTE C.; BROTMAN Y; MONTI, LAURA; GABILONDO, J; BUDDE, C; ANDREO, CARLOS S; LARA, MARÍA VALERIA; ALISDAIR R. FERNIE; MARIA FABIANA DRINCOVICH

Congreso; LI Reunión de la Sociedad Argentina de Investigación en Bioquímica y Biología Molecular; 2015

Peaches ripen and deteriorate quickly at room temperature. Therefore, refrigeration is used to slow these processes and to extend fruit market life, however, several fruits can develop chilling injury (CI) during storage at low temperature. As the cell membranes are likely sites of primary effects of chilling, in the present work we analyzed the lipidome of six peach cultivars with different susceptibility to CI during ripening and after cold storage. By using ultra-performance liquid chromatography coupled to Fourier-transform mass spectrometry, we detected 59 lipid species, including diacyl and triacylglycerides. After 21 days of cold storage at 0 ºC, all the cultivars accumulated DGDG 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 with fruits of the same postharvest age under 20 °C ripening conditions (DGDG 36:3, DGDG 36:6 and MGDG 36:6 increase, MGDG 36:4 and MGDG 36:5 decrease). Finally, the relative abundance of some glycerolipids correlated with the susceptibility to CI, when compared woolly versus non-woolly fruits. Overall, the results allow the identification of lipids that are part of the common response of peach fruit to cold, and lipids that could be used as molecular markers of chilling susceptibility.