Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars (original) (raw)
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Postharvest Biology and Technology, 1999
The effect of temperature, length of cold storage and maturity on the ripening of ethylene-preconditioned (100 p1 1 -' for 12 or 24 h) kiwifruit was investigated. Low (0°C) temperatures at any point prior to, during or after ethylene preconditioning significantly delayed softening and soluble solids concentration (SSC) accuinulation compared to higher temperatures (Le. 20°C). Freshly-harvested kiwifruit responded to ethylene-preconditioning (100 pl 1 -' at 0°C for 24 h) by softening faster than control fruit even if harvested 5 weeks after commercial maturity. In contrast, kiwifruit harvested at commercial maturity and stored at 0°C softened faster than the control only if preconditioned with ethylene during the first 2 weeks of storage. Kiwifruit had high respiration rates 1 day after being transferred from 0 to 2OoC, but respiration dropped to near base-line levels by day 2. Fruit stored at 0°C always respired faster upon transfer to 20°C than did freshly-harvested fruit and preconditioning with ethylene increased the initial rate of respiration of freshly-harvested fruit but had less of an effect on stored fruit. Ethylene preconditioning did not significantly hasten the climacteric rise in respiration or ethylene production of either freshly-harvested or stored kiwifruit. The climacteric rise of individual kiwifruit began only after fruit softened to < 7 N. 0 1999 Elsevier Science B.V. All rights reserved. 559-646-6593 092.5-5214/99/$ -see front matter 0 1999 Elsevier Science B V All rights reserved.
Low-temperature-modulated fruit ripening is independent of ethylene in 'Sanuki Gold' kiwifruit
Journal of Experimental Botany, 2012
Fruit ripening in response to treatments with propylene, 1-methycyclopropene (1-MCP), and low temperature was characterized in 'Sanuki Gold' kiwifruit, Actinidia chinensis Planch. Propylene treatment immediately induced rapid fruit softening, increased AC-PG (polygalacturonase) and AC-EXP (expansin) mRNA accumulation, and stimulated an increase in the soluble solid concentration (SSC) and a decrease in titratable acidity (TA). After 3 d exposure to propylene, ethylene production and AC-PL (pectate lyase) mRNA accumulation were observed. 1-MCP treatment after 24 h exposure to propylene eliminated AC-PG mRNA accumulation and suppressed continued changes in SSC and TA. Application of 1-MCP at the start of the treatment, followed by continuous propylene exposure, markedly delayed fruit softening, and the expression of the cell wall-modifying genes, and changes in the SSC and TA, indicating that kiwifruit become insensitive to ethylene at least for 3 d following 1-MCP exposure. Surprisingly, significant fruit softening, mRNA accumulation of AC-PG, AC-PL, and AC-EXP, and decreased TA were observed without ethylene production in intact fruit stored at low temperature for 1 month, but not in fruit stored at room temperature. Repeated 1-MCP treatments (twice a week) failed to inhibit the changes that occurred in low temperature storage. These observations indicate that low temperature modulates the ripening of kiwifruit in an ethylene-independent manner, suggesting that kiwifruit ripening is inducible by either ethylene or low temperature signals.
Horticulturae
The effect of ‘Hayward’ kiwifruit maturity at harvest on fruit quality during long-term storage at −0.5 °C was evaluated by harvesting the fruit several times, at different stages of maturity. The progress of maturation on the vine was monitored weekly from 136 DAFB (days after full bloom). Fruit were harvested for storage at three points and stored for 3–6 months in regular air (RA), or for 6–10 months in a controlled atmosphere (CA), with or without prestorage exposure to 1-methylcyclopropene (1-MCP). The softening rate under both storage regimes decreased with the advance in fruit maturation on the vine, as indicated by increasing soluble solids content (SSC), and declining firmness. As a result, the fruit from the first harvest (152 DAFB), which were the firmest at harvest, were the softest at the end of both storage regimes. Delaying harvest also decelerated the decline in acidity during storage, so that fruit picked last maintained the highest titratable acidity (TA) upon remo...
Journal of the Science of Food and Agriculture, 2013
BACKGROUND: Low-temperature breakdown (LTB), a disorder inducing quality loss, during and after cold storage of 'Hayward' kiwifruit was investigated. Harvested kiwifruits during fruit maturation or after delayed storage (DS) at 20 • C for 0, 1, 2, 3 and 4 weeks and 1 µL L −1 ethylene treatment for 24 h were stored at −0.5 • C for 24 weeks and additional ripening at 20 • C for 5 days. Fruit quality indices and LTB incidence and severity were determined before and after treatments. RESULTS: Harvested fruits ripened during maturation, DS and after ethylene treatment. After storage and shelf life, fruits of all treatments were at complete ripening stage. LTB incidence of early harvested fruits was high, while that of fruits of the mid (third) and late harvests was low. Fruits of the third harvest date showed progressively increased LTB incidence with increasing duration of DS to as high as 95-100% after 4 weeks. Ethylene-treated fruits showed a comparable increase in LTB to that corresponding to 2-3 weeks of DS. CONCLUSION: In contrast to fruit maturation, postharvest (after harvest and before storage) DS at non-chilling temperature and ethylene treatment advanced the ripening of 'Hayward' kiwifruit and resulted in increased LTB incidence.
Journal of Berry Research, 2016
BACKGROUND: Kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson cv. 'Hayward') is usually harvested firm, unripe, and with a high starch content, and thus fruit do not always achieve a suitable soluble solid concentration (SSC), and soft texture when ripe. A high dry matter concentration at harvest can be used to predict fruit sweetness at ripening. However, fruit softening capacity is difficult to predict because of the interaction between postharvest practices and biochemical processes that occur at 0 • C. OBJECTIVE: To understand the effect of ethylene on restoring the lost softening capacity of kiwifruit treated with 1-methylcyclopropene (1-MCP) alone or in combination with modified atmosphere packaging (MAP) or controlled atmosphere storage (CA). METHODS: The effect of ethylene (100 l l-1 for 12 h at 20 • C) on kiwifruit harvested at commercial maturity (6.2% SSC) and treated with 1-MCP (1 l l-1 , 24 h) and packed in perforated bags (PB) or MAP for 60, 90 or 120 days at 0 • C and ripened at 20 • C for 17 days was determined. The effect of ethylene applied at 100 l l-1 for 24, 48 or 72 h was also evaluated on fruit treated with 1-MCP (1 l l-1 , 24 h) subjected to 108 days of CA (2% O 2 and 5% CO 2) and a further 30 days in PB at 0 • C. RESULTS: Both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0 • C, and delayed fruit ripening at 20 • C. A synergistic effect of 1-MCP and MAP extended those results to 120 days at 0 • C. Ethylene treatment restored the ripening of MA fruit but not the 1-MCP-treated fruit stored for 60 days at 0 • C or when it was packed in MA bags for 90 days at 0 • C. Ethylene for 48 h prevented the 'hard core' texture observed in CA with 1-MCP treated fruit. CONCLUSIONS: Kiwifruit treated with 1-MCP and/or packed with MA requires a minimum time at 0 • C before to induce ripening by ethylene treatment (100 l l-1 for 12 h at 20 • C). Ethylene treatment avoids 'hard core' development on 1-MCP treated fruit stored in CA.
Journal of Berry Research, 2020
BACKGROUND: It is known that 1-MCP delays softening in kiwifruit. Time to ripen (eating-window) and its variability are considered useful for planning commercial strategies. However, few studies report the firmness and quality changes during long-term cold storage. OBJECTIVES: To study the effects on ripening and sensory attributes of different 1-MCP treatments during long (180 d) and very long-term (≥210 d) cold storage. Then, the optimal 1-MCP dose was applied to determine the time to ripen after cold storage for 30 to 240 d. METHODS: Kiwifruits were treated with 1-MCP: 0.0 (control), 0.5 and 1.0μL L–1. Maturity indices and sensory analysis were achieved after 180 and 210 d of storage at 0 °C. Ethylene production was also measured. Firmness and number of fruits at eating-ripe state (at 20 °C) were monthly determined after 30 to 240 d of cold storage. RESULTS: 1-MCP (1.0μL L–1) delayed kiwifruit softening and prolonged the storage to up 180 d. Longer periods were associated to loss...
Postharvest Biology and Technology, 2019
Kiwifruit exhibit a peculiar ripening pattern, as extensive softening is known to occur in the absence of any detectable ethylene. We previously demonstrated that this softening is regulated by low temperature independent of ethylene. However, there are no reports that provide comparisons of the ripening patterns among different kiwifruit cultivars at various storage temperatures. The purpose of this study was to compare the ripening responses and associated gene expression in 'Sanuki Gold' (Actinidia chinensis var. chinensis) and 'Hayward' ((Actinidia chinensis var. deliciosa) fruit, two kiwifruit cultivars differing in on-vine maturity dates and postharvest storability, during storage at 5°C, 10°C, 15°C and 22°C. Fruit softening, soluble solids concentration (SSC) increase and reduction of titratable acidity (TA) occurred in the absence of any detectable ethylene, and treatment with an ethylene inhibitor 1-methylcyclopropene (1-MCP) failed to suppress the changes, suggesting that they were independent of ethylene. 'Sanuki Gold' fruit showed a higher sensitivity to low temperature supported by accelerated fruit softening and TA reduction, and induction of several genes such as AcACO3, AcXET2, AcPG, AcEXP1, AcPMEi, AcGA2ox1, AcMADS2, AcNAC5 and AcbZIP2 at 5°C, 10°C and 15°C within 28 d. By contrast, 'Hayward' fruit exhibited a lower sensitivity to low temperature as accelerated softening, TA reduction and induction of most ripening-associated genes were recorded only at 5°C and 10°C. These differences in sensitivity to low temperature, between 'Sanuki Gold' and 'Hayward' fruit, would account for the dissimilarities observed in on-vine maturity dates and postharvest storability.
Frontiers in Plant Science
Fruit ripening in response to propylene (an ethylene analog), 1-methylcyclopropene (1-MCP, an ethylene action inhibitor), and low temperature (5 • C) treatments was characterized in "Kosui" kiwifruit (Actinidia rufa × A. chinensis). Propylene treatment induced ethylene production, with increased expression levels of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase 1 (AcACS1) and ACC oxidase 2 (AcACO2), and rapid fruit softening together with increased expression levels of polygalacturonase (AcPG) and expansin 1 (AcEXP1) within 5 days (d). Fruit soluble solids concentration (SSC) and contents of sucrose, glucose, and fructose together with the expression levels of β-amylase 1 (Acβ-AMY1), Acβ-AMY2, and invertase (AcINV3-1) increased rapidly after 5 d exposure to propylene. Furthermore, propylene exposure for 5 d was sufficient to induce the production of key aroma volatile compounds, ethyland methyl butanoate, accompanied with increased expression levels of alcohol acyl transferase (AcAAT). Application of 1-MCP at the start of the experiment, followed by continuous exposure to propylene, significantly delayed fruit softening, changes in SSC and sugars, and strongly suppressed the production of ethylene, aroma volatiles, and expression of associated genes. During storage, fruit softening, SSC and sugar increase, and increased expression of genes associated with cell wall modification and carbohydrate metabolism were registered without detectable ethylene production; however, these changes occurred faster at 5 • C compared to 22 • C. Interestingly, ethyl and methyl butanoate as well as AcAAT expression were undetectable in kiwifruit during storage, while they were rescued by post-storage propylene exposure, indicating that the production of aroma volatile compounds is strongly ethylene-dependent. Transcript levels of a NAC-related transcription factor (TF), AcNAC3, increased in response to both propylene and low temperature treatments, while AcNAC5 was exclusively up-regulated by propylene. By contrast, transcript levels of a MADS-box TF, AcMADS2, exclusively increased in response to low temperature. The above findings indicate that kiwifruit ripening is inducible by either ethylene or low temperature signals. However, fruit ripened by low temperature were deficient in ethylene-dependent
Agriculture
Hardy kiwifruit fits into consumer expectations, especially in terms of taste and nutritional value. The main reason for the loss of quality is that the fruit softens too quickly, but storage at low temperatures (0–1 °C) is not effective enough in maintaining high fruit quality. Two cultivars were evaluated for storage quality, i.e., ‘Geneva’ and ‘Ananasnaya’. Minikiwi were harvested at two stages of maturity. The fruit were treated with 1-methylcyclopropene at a concentration of 0.65 µL/L and then stored under common cold storage, ULO, and CA conditions. Fruit evaluation was carried out for 12 weeks, and firmness, soluble solids content, and titratable acidity were evaluated. Post-harvest treatments, as well as the conditions under which the fruit is stored, determine its quality after storage. The application of 1-MCP decisively inhibits the softening of mini kiwi even under normal atmospheric conditions.