Isolation, Yield, and Fatty Acid Composition of Intracellular Particles from Ripening Fruits

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Abstract
Lyophilization of fruit homogenates was used to overcome some of the difficulties in quantitative isolations of particulate material and to facilitate subsequent and multiple isolations from each stablizied homogenate. Electron micrographs verified the presence of similar structures, mitochondria, endoplasmic reticulum, and "empty bodies," in isolates from either fresh or lyophilized homogenates. A decrease in intracellular particulate material was shown to accompany the ripening and senescence of cherry and pear fruit. The findings were evaluated statistically. Shifts in the fatty-acid composition of the particulate material from ripening fruit are taken as a further indication of cytoplasmic reorganization accompanying senescence.