Changes in the lipid composition of ripening banana fruits and evidence for an associated increase in cell membrane permeability.

The content of total lipid in banana fruit pulp tissue remained constant during the climacteric rise induced by applied ethylene. The relative proportions of neutral lipid, glycolipid and phospholipid did not change. However, the fatty acid composition of the lipid did change during ripening. This change was confined largely to the phospholipid fraction, in which there was an increase in the proportion of linolenic acid and a decrease in the proportion of linoleic acid. The net result was an increase in total unsaturation of the fatty acids in the phospholipid fraction. Measurements of spin label motion in liposomes prepared from banana phospholipids showed that the motion and fluidity of bilayer lipids increased during ripening of the fruit from which the liposomes were prepared, probably as a result of increased lipid unsaturation during ripening. Since increases in membrane fluidity are accompanied by increases in the passive permeability to small molecules in a number of membrane systems, it is suggested that the increased leakage which has been previously demonstrated in ripening banana fruit tissue is due to increases in the permeability of at least some cell membranes.