Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics

Abstract

<jats:p>Chilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid chromatography–mass spectrometry was conducted. Banana fruit were stored at 6 °C for 0 (control) and 4 days and then sampled for lipid analysis. After 4 days of storage, banana peel exhibited a marked chilling injury symptom. Furthermore, 45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit. In addition, higher ratio of digalactosyldiacylglycerol (DGDG) to monogalactosyldiacylglycerol (MGDG) and higher levels of phosphatidic acid (PA) and saturated fatty acids but lower levels of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and unsaturated fatty acids were observed in banana fruit with chilling injury in contrast to the control fruit. Meanwhile, higher activities of phospholipase D (PLD) and lipoxygenase (LOX) were associated with significantly upregulated gene expressions of MaPLD1 and MaLOX2 and higher malondialdehyde (MDA) content in chilling injury-related bananas. In conclusion, our study indicated that membrane lipid degradation resulted from reduced PC and PE, but accumulated PA, while membrane lipid peroxidation resulted from the elevated saturation of fatty acids, resulting in membrane damage which subsequently accelerated the chilling injury occurrence of banana fruit during storage at low temperature.</jats:p>

An Arabidopsis lipid map reveals differences between tissues and dynamic changes throughout development

“…We used fold‐change analysis to compare the levels of lipid species and classes during the development of each tissue and the Student’s t ‐test to identify significant changes. Given the challenges in quantifying a large number of lipids using a single analytical method (Khoury et al , 2018 ), many untargeted LC‐MS‐based lipidomic studies rely on a comparison of mass spectrometric responses and fold‐change analyses (Acera et al , 2019 ; Breitkopf et al , 2017 ; Gil et al , 2018 ; Liu et al , 2020 ; Millner et al , 2020 ; Zhang et al , 2020 ). Where substantial statistical analyses have been applied, such comparisons of peak intensities (or areas) of detected lipids can provide comprehensive comparisons between biological samples (Wang et al , 2017 ).…”

The Involvement of Energy Metabolism and Lipid Peroxidation in Lignin Accumulation of Postharvest Pumelos

“…scavenging rate were measured using 5 g, 2 g, and 1 g of powdered juice sacs of pumelo fruit according to our previous work, respectively [ 48 ], the H 2 O 2 content was described as μM g −1 FW, O 2 − content was described as nM g −1 FW, and –OH scavenging rate was expressed as %. MDA content was determined according to our previous study [ 49 ] with 1 g of powdered juice sacs of pumelo fruit. The result was denoted as nM g −1 FW.…”

“…Relative amounts of fatty acids were determined according to our previous work [ 49 ]. Then, 1 g of powder was mixed with 5 mL petroleum ether and subsequently extracted via ultrasonic treatment at 50 °C for 30 min.…”

“…After centrifuging at 5000× g for 5 min, a 0.22 μm membrane was used to filter the supernatant. One μL filtrate was subjected to gas chromatograph (6890, Agilent Technologies Inc., Santa Clara, CA, USA) according to the method illustrated in the previous study [ 49 ]. Respective fatty acids were determined and detected basing on the comparison of the relative retention times and peak areas to standards.…”

Effects of chitosan and selenium treatments on retention of membrane integrity of guava (Psidium guajavaL.) fruits during storage

“…The decrease in unsaturation index at low temperature was also reported in guava (Alba-Jimenez et al, 2018), peach (Zhang & Tian, 2009), and loquat fruit (Cao et al, 2011). Similarly, Liu et al (2020) revealed that due to membrane lipid peroxidation, the level of saturated fatty acids increases in banana fruits during low temperature storage, resulting in membrane damage. The membrane permeability and electrolyte leakage are highly correlated with the double bond index or unsaturation index of fatty acids.…”