Keywords
Pachyrhizus erosus
<Chilling injury>
Phospholipids
a-Tocopherol
Ascobic acid
Glutation
<Chilling injury>
Phospholipids
a-Tocopherol
Ascobic acid
Glutation
How to Cite
García, R., & Mercado Silva, E. (2004). Chilling injury and changes in fatty acids of phospholipids and natural antioxidants of plasma memrane of jicama (Pachyrhizus erosus). Intropica, 1(1), 29–37. Retrieved from https://revistas.unimagdalena.edu.co/index.php/intropica/article/view/843
Abstract
The objective of this study was to evaluate chilling susceptibility of Jícama (Pachyrhuzus erosus) cultivars, “San Miguelito” and “Vega de San Juan” stored at 10°C and 13°C. The plasma membrane from those cultivars were extracted and analyzed for phospholipids, fatty acids and a-Tocopherol. The ascorbic acid, was analyzed at tissue level, a-Tocopherol and ascorbic acid content decreased 71-79% and 46-29% in “San Miguelito”, and “Vega de San Juan” cultivars respectively. Phosphatydilcoline (PC) also decreased 32 and 71% in both cultivars. This results indicated that during cold storage, there were loss of membrane and oxidative stress because of incapability of tissue to regenerate a-Tocopherol and ascorbic acid.References
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