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Plant Physiology 70:1380-1384 (1982)
© 1982 American Society of Plant Biologists

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Preparation of Avocado Mitochondria Using Self-Generated Percoll Density Gradients and Changes in Buoyant Density during Ripening

Francois Moreau1 and Roger Romani2

Department of Pomology, University of California, Davis, California 95616

Mitochondria from avocado (Persea americana Mill, var. Fuerte and Hass) can be rapidly prepared at every stage of ripening using differential centrifugation and self-generated Percoll gradients. The procedure results in improved oxidative and phosphorylative properties, especially for mitochondria isolated from preclimacteric fruits.

A gradual change in the buoyant density of avocado mitochondria takes place during ripening. Climacteric and postclimacteric avocado mitochondria have the same buoyant density as other plant mitochondria (potato, cauliflower), whereas mitochondria from preclimacteric fruit have a lower density. The transition in buoyant density occurs during the climacteric rise, and two populations of intact mitochondria (p = 1.060 and p = 1.075) can be separated at this stage. Evidence indicates that the difference in mitochondrial buoyant density between preclimacteric and postclimacteric mitochondria is likely due to interactions with soluble cytosolic components.

1 Recipient of a Postharvest Biology Fellowship from the University of California and a travel grant from NATO. Present address: Laboratoire de Biologie Vegetale IV, Université Pierre et Marie Curie, 23, rue Cuvier, 75005 Paris, France.

2 To whom reprint requests should be addressed.






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Copyright © 1982 by the American Society of Plant Biologists