Disorder of membrane metabolism induced membrane instability plays important role in pericarp browning of refrigerated ‘Nanguo’ pears

Refrigeration is used to retard senescence and extend the storage life of 'Nanguo' pears, but fruits subjected to long-term refrigeration are prone to pericarp browning during subsequent shelf life. To uncover the potential effects of membrane lipid changes during fruit pericarp browning, changes in fruit appearance and cell ultrastructure were observed after different storage durations. Membrane lipid content as well as the activity and gene expression of enzymes involved in membrane lipid metabolism and membrane stability were analyzed. Results showed that long-term refrigeration increased the activity and expression of PLD, LOX, lipase, and membrane stability-related genes that promoted membrane lipid degradation and peroxidation, reduced membrane lipid unsaturation, and led to severe browning. Overall, membrane instability induced by disordered membrane lipid metabolism under low temperature stress may account for pericarp browning of cold stored 'Nanguo' pears.