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Incidence of Ripening and Chilling Injury on the Oxidative Activities and Fatty Acid Compositions of the Mitochondria from Mango Fruits

Paul Mazliak

Laboratoire de Physiologie des Organes Végétaux après Récolte, C.N.R.S. 4 ter, Route des Gardes, 92190 Meudon, France, Laboratoire de Physiologie Cellulaire, Université P. et M. Curie, 12, Rue Cuvier, 75005 Paris, France

The succinate oxidation capacities of mitochondria isolated from mango fruits (Mangifera indica L.) stored at 4, 8, 12, and 20 C were investigated during storage. In normally ripening fruits (at 12 and 20 C) the oxidative capacities increased during the first 10 days and then decreased slowly. At lower temperatures (4 and 8 C), the fruits showed chilling injury symptoms, after about 10 days of storage and the succinate oxidation capacities of mitochondria decreased progressively. Plots of succinate oxidation capacities as against storage temperature showed a marked discontinuity between 12 and 8 C, only when chilling injury was observed on fruits stored at low temperature.

The variations of mitochondrial fatty acid composition during the storage of fruits at different temperatures were also investigated. A marked decrease of the molar ratio palmitoleic acid/palmitic acid, the predominant fatty acids in mitochondrial lipids, was observed to accompany both the succinate oxidation decrease and the induction of chilling injury.