Effects of Low Temperature on Ethylene Formation, Membrane Permeability and Fatty Acid Composition in Callus Derived from Apple (Malus pumila Mill. cv. Sensyu) Fruit

Abstract

The influence of low temperature on ethylene formation, membrane permeability, and free fatty acid composition were investigated in callus derived from 'Sensyu' apple (Malus pumila Mill.) fruits harvested at 71 days after full bloom (DAFB). 1-Aminocyclopropane-l-carboxylic acid (ACC) level, ethylene-forming enzyme (EFE) activity, and the rates of ethylene and carbon dioxide production in callus were stimulated by exposure to the low temperatures (-1°, 0°or 5°C). Electrolyte leakage and levels of free fatty acid in callus at chilling temperatures (-1°, 0°C) for 2 days were higher than those of callus stored at non-chilling temperatures (5°, 25°C). Thus, there seems to be a relationship between the increases in membrane permeability of callus chilled at 0°or -1°C and the release of fatty acids from intact membrane lipids.