Ultrastructural Changes in Cherimoya Fruit Injured by Chilling

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Gutierrez, Margarita ; Mar Sola, Maria del ; Pascual, Luis ; Rodriguez-Garcia, Maria Isabel ; Vargas, Alberto M. (1992)
  • Publisher: DigitalCommons@USU
  • Subject: mitochondria | Cherimoya | chloroplasts | chilling injury | cold | cell disorganization | membranes | ripening | Golgi | starch | cell wall | Food Science
    mesheuropmc: food and beverages

Cherimoya (Annona cherimola Mill.) is an important fruit crop that is grown in the South of Spain. Ultrastructural modifications of cherimoya fruit were studied after low-temperature storage. When cherimoya was stored at 4 oc for 6 days, the starch grains did not suffer degradation and the cell walls remained intact. The membrane systems were severely damaged , result ing in a loss of cell compartmentalization. Cherimoya rewarmed to 22 0 C after 9 days of low temperature storage is not able to recover , showing the irreversibility of the ultra structural changes. In addition, disorgani zation of the internal lamella of chloroplasts , grana unstacking, as well as a general swelling of plastids and mitochondria were also observed. The ultrastructural damage observed is explained in terms of membrane disruption.
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