Abstract
Lipid peroxidation was measured in frozen/thawed and unfrozen rice cells using the thiobarbituric acid (TBA) assay for malondialdehyde (MDA), a breakdown product of lipid peroxides. MDA was detected in increased amounts in frozen/thawed rice cells compared to unfrozen controls, suggesting that freezing injury can promote lipid peroxidation. The MDA content of rice cells was influenced by the carbon source (sucrose or fructose) in the recovery medium. Levels of peroxidation were greater in the presence of fructose.
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