Changes in polar lipids during ripening and senescence of cherry tomato (<i>Lycopersicon esculentum</i>): Relation to climacteric and ethylene increases

Abstract

The entire senescence period, including ripening, is characterized in cherry tomato ( Lycopersicon esculentum Mill. var. cerasiforme Alef.) by two successive changes in overall polar lipid content. The rise in respiration of the fruit in the climacteric phase is accompanied by a large increase in lipids, notably phospholipids, such as phosphatidylcholine and phosphatidic acid. This suggests the coexistence of anabolic and catabolic processes in this first period. At the degreening stage of the fruit, decreased levels of monogalactosyldiacylglycerol and the disappearance of trigalactosyldiacylglycerol may indicate some degradation of the chloroplast compartment. Following a respiratory upsurge, a sudden breakdown of total lipids occurs concomitantly with maximal ethylene production. This breakdown is essentially caused by a parallel decrease in the amounts of phosphatidylcholine, phosphatidylethanolamine, phosphatidic acid and also phosphatidylglycerol. However, in the cherry tomato, lipid peroxidation, evaluated by alteration of fatty acid distribution, seems insufficient to account for the ethylene peak.