1-MCP extends the shelf life of ready-to-eat ‘Hayward’ and ‘Qihong’ kiwifruit stored at room temperature

Chai, Jiaxin; Wang, Yutang; Liu, Yanfei; Yongxiang, Kang; Liu, Zhande

doi:10.1016/j.scienta.2021.110437

Cited by 33 publications

(25 citation statements)

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“…Our previous study showed that use of 1-MCP delayed the peaks of the ethylene production [ 31 ] ( Figure 1 A), thus it was supposed that ethylene may play an important role in the difference formation of ‘Qihong’ flesh color. ACO and ACS are the main ethylene producing enzymes in various fruit, such as tomato [ 43 , 44 ], apple [ 45 ], pear [ 46 ], and melon [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

“…The firmness of climacteric fruit is influenced by the concentrations and exposure duration to exogenous and endogenous ethylene [ 7 ]. Based on our published report [ 31 ], profiles of firmness and ethylene production were further compared between 1-MCP treated and untreated groups (see Figure 1 A). 1-MCP significantly delayed and reduced the peaks of the ethylene production compared with the control fruit during storage at 23 ± 1 °C and 90–95% RH.…”

Section: Resultsmentioning

confidence: 99%

“…The second group was treated with 0.5 μL L −1 1-MCP (SmartFresh ® , AgroFresh, Spring House, Philadelphia, PA, USA) in the same size sealed container for 12 h, 23 °C. Subsequently, the two groups of kiwifruit were transferred to a storage room at 23 °C [ 31 ]. At each sampling point, 27 fruit were collected from each group and divided into three replicates.…”

Section: Methodsmentioning

confidence: 99%

“…About 600 fruit were divided into control (CK) and 1-MCP groups. The control group without any treatment was placed directly into a 90 L sealed container for 12 h at 23 • C. The second group was treated with 0.5 µL L −1 1-MCP (SmartFresh ® , AgroFresh, Spring House, Philadelphia, PA, USA) in the same size sealed container for 12 h, 23 • C. Subsequently, the two groups of kiwifruit were transferred to a storage room at 23 • C [31]. At each sampling point, 27 fruit were collected from each group and divided into three replicates.…”

Section: Fruit Materials and Treatmentmentioning

confidence: 99%

“…In our previous study, we found the color indexes a* and b* of ‘Qihong’ (yellow outer pericarp and red inner pericarp) were significantly changed during their eating ripe window with firmness ≈ 20 N to 8 N [ 31 ]. It was noteworthy that, similar to the loss of firmness, the color changes were obviously affected by 1-MCP treatment [ 31 ], which greatly delayed and reduced the production of autocatalytic ethylene and resulted in the stronger yellow color and lower hue angle ( Figure 1 A).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of 1-MCP on the Expression of Carotenoid, Chlorophyll Degradation, and Ethylene Response Factors in ‘Qihong’ Kiwifruit

Liu

Chai

et al. 2021

Foods

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The development of yellow color is an important aspect of fruit quality in yellow fleshed kiwifruit during fruit ripening, and it has a large influence on consumer preference. The yellow color is determined by carotenoid accumulation and chlorophyll degradation and is likely affected by ethylene production. This study investigates the expression of carotenoid, chlorophyll degradation, and ethylene response factors in ‘Qihong’ fruit, which had reached the near ripening stage (firmness ≈ 20 N) and were either left untreated (controls) or treated with 0.5 μL L−1 of 1-MCP for 12 h. Both the accumulation of β-carotene (not lutein) and degradation of chlorophyll a and b increased in response to the 1-MCP treatment, resulting in more yellow colored flesh in the 1-MCP treated fruit with higher carotenoid and lower chlorophyll contents. 1-MCP up-regulated AcLCY-β, AcSGR1, and AcPAO2, but reduced the expression of AcCCD1. These four genes were correlated with the concentrations of β-carotene and the chlorophylls. The expression of three ethylene response factors, including Acc29730, Acc25620, and Acc23763 were delayed and down-regulated in 1-MCP treated fruit, showing the highest correlation with the expression of AcLCY-β, AcSGR1, AcPAO2, and AcCCD1. Dual-Luciferase assays showed that 1-MCP treatment not only eliminated the inhibition of Acc23763 on the promoters of both AcPAO2 and AcLCY-β, but also reduced the activation of Acc29730 and Acc25620 on the AcCCD1 promoter. Our findings indicate that Acc29730, Acc25620, and Acc23763 may play an important role in the response to 1-MCP treatment during the fruit eating ripe stage, which likely altered the promoter activities of carotenoid and chlorophyll-related genes (AcPAO2, AcLCY-β and AcCCD1) to regulate their transcripts, resulting in more yellow color in the fruit flesh of ‘Qihong’.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Fruit Materials and Treatmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of 1-MCP on the Expression of Carotenoid, Chlorophyll Degradation, and Ethylene Response Factors in ‘Qihong’ Kiwifruit

Liu

Chai

et al. 2021

Foods

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A data fusion approach for nondestructive tracking of the ripening process and quality attributes of green Hayward kiwifruit using artificial olfaction and proximal hyperspectral imaging techniques

Bakhshipour

2023

Food Science & Nutrition

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A data fusion strategy based on hyperspectral imaging (HSI) and electronic nose (e‐nose) systems was developed in this study to inspect the postharvest ripening process of Hayward kiwifruit. The extracted features from the e‐nose and HSI techniques, in single or combined mode, were used to develop machine learning algorithms. Performance evaluations proved that the fusion of olfactory and reflectance data improves the performance of discriminative and predictive algorithms. Accordingly, with high classification accuracies of 100% and 94.44% in the calibration and test stages, the data fusion‐based support vector machine (SVM) outperformed the partial least square discriminant analysis (PLSDA) for discriminating the kiwifruit samples into eight classes based on storage time. Moreover, the data fusion‐based support vector regression (SVR) was a better predictor than partial least squares regression (PLSR) for kiwifruit firmness, soluble solids content (SSC), and titratable acidity (TA) measures. The prediction R2 and RMSE criteria of the SVR algorithm on the test data were 0.962 and 0.408 for firmness, 0.964 and 0.337 for SSC, and 0.955 and 0.039 for TA, respectively. It was concluded that the hybrid of e‐nose and HSI systems coupled with the SVM algorithm delivers an effective tool for accurate and nondestructive monitoring of kiwifruit quality during storage.

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Advancements in Controlled Atmosphere Storage Technology—A Review

Arshad

Chauhan

Singh

et al. 2022

Smart Innovation, Systems and Technologies

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1-MCP extends the shelf life of ready-to-eat ‘Hayward’ and ‘Qihong’ kiwifruit stored at room temperature

Cited by 33 publications

References 50 publications

The Effect of 1-MCP on the Expression of Carotenoid, Chlorophyll Degradation, and Ethylene Response Factors in ‘Qihong’ Kiwifruit

The Effect of 1-MCP on the Expression of Carotenoid, Chlorophyll Degradation, and Ethylene Response Factors in ‘Qihong’ Kiwifruit

A data fusion approach for nondestructive tracking of the ripening process and quality attributes of green Hayward kiwifruit using artificial olfaction and proximal hyperspectral imaging techniques

Advancements in Controlled Atmosphere Storage Technology—A Review

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