CPPU treatment and pollination: Their combined effect on kiwifruit growth and quality

Ainalidou, Aggeliki; Karamanoli, Katerina; Menkissoglu‐Spiroudi, Urania; Diamantidis, Grigorios; Matsi, Theodora

doi:10.1016/j.scienta.2015.07.011

Cited by 38 publications

(25 citation statements)

References 32 publications

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“…1B). Similar results were also reported in the 'Hayward' kiwifruit after the 10 mg/L CPPU treatment at 15 days after fruit set, whereas the 'Hongyang' kiwifruit weight increase was small compared with that of the 'Hayward' kiwifruit, which increased by~30% (Ainalidou et al, 2015). In contrast, the increases in the dry matter were only slightly different between the 'Hongyang' and 'Hayward' kiwifruit when 10 ppm CPPU was applied at 28 DAA (Nardozza et al, 2017).…”

Section: Discussionsupporting

confidence: 83%

Correlation between fruit weight and nutritional metabolism during development in CPPU-treated Actinidia chinensis ‘Hongyang’

Qiu

Zhuang

et al. 2020

PeerJ

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Forchlorfenuron, N-(2-chloro-4-pyridyl)-N-phenylurea (CPPU), is often used to promote fruit growth and improve production. The role of CPPU in kiwifruit growth has been established. However, the correlation between fruit weight and nutritional metabolism during development after CPPU treatments remains largely undetermined. Here, we surveyed the variations in weight and nutrient components of the ‘Hongyang’ kiwifruit (Actinidia chinensis) when CPPU was sprayed on fruit 25 days after anthesis. The CPPU application did not significantly influence the dry matter, soluble solids, starch, vitamin C or protein concentrations. However, the fresh weight, length and maximum diameter were significantly increased compared with the control. Moreover, in fruit of the same developmental stage, the fructose, glucose and soluble sugar levels increased after the CPPU treatment, compared with the control. On the contrary, citric, quinic and titratable acid concentrations decreased. However, a correlation analysis between fresh weight and the nutritional contents revealed that CPPU did not affect the concentrations of the most abundant organic acids (quinic and citric) and sugars (glucose, fructose and sucrose), compared with control fruit of the same weight. Therefore, CPPU applications enhance ‘Hongyang’ kiwifruit weight/size. However, there were no significant differences in the nutritional qualities of treated and untreated fruit having the same weights.

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Section: Discussionsupporting

confidence: 83%

Correlation between fruit weight and nutritional metabolism during development in CPPU-treated Actinidia chinensis ‘Hongyang’

Qiu

Zhuang

et al. 2020

PeerJ

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“…TA, the content of organic acids in fruits, did not exhibit significant changes either during cold storage (D) or between the treatments (T) at 2 and 4 °C. So, TA, the index that influences the flavour of fruit, on average in the range 1.40–1.10 mg citric acid per gram FW, was not affected by the storage conditions; Barboni et al . found no meaningful influences due to storage method.…”

Section: Resultsmentioning

confidence: 93%

Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis ‘Soreli’ during cold storage

Goffi

Zampella²,

Forniti

et al. 2019

J Sci Food Agric

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BACKGROUND Ozone has been used for improving the postharvest life of fruits and vegetables. Ozonation, an alternative decontamination method, can be applied effectively to perishable commodities immediately after harvest. Kiwifruit is a subtropical climacteric fruit that is less able to acclimate and is susceptible to low temperatures. In this study, we investigated the influence of ozone and different storage temperatures on the physico‐chemical and qualitative features in Actinidia chinensis ‘Soreli’. The fruits were treated with a continuous flow of ozone in air (300 ppb), stored at 2 and 4 °C for 60 days, and sampled every 15 days. RESULTS It was found that ozone treatment induced the ripening process; this was evident at the end of the storage, with higher soluble solids content for ozone‐treated fruits at 2 and 4 °C. Storage temperatures and gaseous ozone treatment influenced in a different manner the bioactive compounds, such as polyphenols, flavonoids, ascorbic acid, and carotenoids. Additionally, under gaseous ozone storage, microbial growth was delayed, improving the microbial quality index when the fruits were stored at the lowest storage temperature (2 °C). Principal component analysis highlighted that the effects of storage temperature on physico‐chemical and bioactive compounds were greater than the postharvest treatment. CONCLUSION Storage temperature influenced the postharvest life of ‘Soreli’. Storage at 2 °C and under 300 ppb gaseous ozone improved the yellow‐fleshed fruit storage life. However, storage at 4 °C under 300 ppb gaseous ozone did not show advantages in preserving the fruit quality. © 2019 Society of Chemical Industry

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“…To achieve the most desirable characteristics at harvest time, kiwifruit must attain a large wellshaped form and contain a balance of soluble sugars and organic acids (Cruz-Castillo et al, 2014). These fruit-related parameters are considered to be important in terms of quality and consumer appeal (Ainalidou et al, 2015). Therefore, fruit weight/size, and the soluble sugar and organic acid concentrations are the main parameters used to grade kiwifruit.…”

Section: Introductionmentioning

confidence: 99%

Peer Review #4 of "Correlation between fruit weight and nutritional metabolism during development in CPPU-treated Actinidia chinensis ‘Hongyang’ (v0.2)"

2020

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Forchlorfenuron, N-(2-chloro-4-pyridyl)-N-phenylurea (CPPU), is often used to promote fruit growth and improve production. The role of CPPU in kiwifruit growth has been established. However, the correlation between fruit weight and nutritional metabolism during development after CPPU treatments remains largely undetermined. Here, we surveyed the variations in weight and nutrient components of the 'Hongyang' kiwifruit (Actinidia chinensis) when CPPU was sprayed on fruit 25 days after anthesis. The CPPU application did not significantly influence the dry matter, soluble solids, starch, Vitamin C or protein concentrations. However, the fresh weight, length and maximum diameter were significantly increased compared with the control. Moreover, in fruit of the same developmental stage, the fructose, glucose and soluble sugar levels increased after the CPPU treatment, compared with the control. On the contrary, citric, quinic and titratable acid concentrations decreased. However, a correlation analysis between fresh weight and the nutritional contents revealed that CPPU did not affect the concentrations of the most abundant organic acids (quinic and citric) and sugars (glucose, fructose and sucrose), compared with control fruit of the same weight. Therefore, CPPU applications enhance 'Hongyang' kiwifruit weight/size. However, there were no significant differences in the nutritional qualities of treated and untreated fruit having the same weights.

show abstract

CPPU treatment and pollination: Their combined effect on kiwifruit growth and quality

Cited by 38 publications

References 32 publications

Correlation between fruit weight and nutritional metabolism during development in CPPU-treated Actinidia chinensis ‘Hongyang’

Correlation between fruit weight and nutritional metabolism during development in CPPU-treated Actinidia chinensis ‘Hongyang’

Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis ‘Soreli’ during cold storage

Peer Review #4 of "Correlation between fruit weight and nutritional metabolism during development in CPPU-treated Actinidia chinensis ‘Hongyang’ (v0.2)"

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