Ethylene Biosynthesis Inhibitor Improves Firmness of Kiwifruit

Retamales, J.; Pérez-Villarreal, A.; Callejas, Ricardo

doi:10.17660/actahortic.1995.394.15

Cited by 3 publications

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“…From the measurements, it was determined that the kiwifruit of Yalova lost its flesh firmness rapidly, especially from the 60th d, and had softer kiwifruit on the 90th, 120th, and 150th d than the other cultivation areas. It is known that the softening in the fruit flesh of kiwifruit is related to ethylene biosynthesis [9]. Cell wall deterioration, water loss, and hydrolysis of starch were reported to cause fruit flesh softening [33].…”

Section: Discussionmentioning

confidence: 99%

“…As a climacteric fruit, the ripening of kiwifruit is influenced by ethylene production [8]. Fruit softening is described as one of the most critical parameters limiting the post-harvest life of kiwifruit, and it is stated that softening is closely related to the presence of ethylene [9]. Kiwifruit are harvested when they are physiologically mature, but they are still in an immature state because there is not enough endogenous ethylene to cause ripening [8,10].…”

Section: Introductionmentioning

confidence: 99%

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How Does the Agro-Ecological Conditions Grown Kiwifruit (Actinidia deliciosa) Affect the Fruit Quality Traits and Bioactive Compounds during Shelf Life?

Korkmaz,

Ozturk,

Uzun

2023

Horticulturae

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The kiwifruit (Actinidia deliciosa cv. ‘Hayward’), which shows climacteric characteristics, continues to ripen after harvest. In this process, quality losses occur in fruits, and this causes economic losses. The post-harvest storage conditions are essential in preventing these losses. The main purpose of this study was to assess the effect of agro-ecological conditions on quality traits and bioactive compounds of the kiwifruit throughout the shelf life. In this study, kiwifruit grown in 5 different locations (Ordu, Giresun, Rize, Samsun, and Yalova) constituted the plant material of the study. The fruits treated with modified atmosphere packaging (MAP) were stored at 0 ± 0.5 °C and 90 ± 5% relative humidity (RH) for 150 days in cold storage. For shelf life measurements, fruits were kept at 20 ± 1 °C and 65 ± 5% RH for 5 d. Quality analysis was performed at monthly intervals (at harvest, 30th, 60th, 90th, 120th, and 150th d). In this study, the lowest respiration rate at the end of the shelf life was measured in kiwifruit grown in Yalova. Flesh firmness was higher in kiwifruit grown in Rize, Ordu, and Giresun than Samsun. In all periods, Yalova’s L* value in flesh was higher than that of Ordu. The opposite situation was observed for the hue angle. The soluble solids content (SSC) values measured in Samsun and Yalova were higher than in Ordu and Rize. In the last four measurements, higher vitamin C was detected in Yalova than in Ordu, Rize and Giresun. In all periods, the highest total phenolics and antioxidant activity (in DPPH assay) were obtained in kiwifruit grown in Yalova. On the contrary, the highest flavonoids were measured in kiwifruit grown in Ordu. As a result, it was revealed that agro-ecological conditions may affect the quality traits and bioactive compounds of kiwifruit.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

How Does the Agro-Ecological Conditions Grown Kiwifruit (Actinidia deliciosa) Affect the Fruit Quality Traits and Bioactive Compounds during Shelf Life?

Korkmaz,

Ozturk,

Uzun

2023

Horticulturae

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Changes in fruit quality properties and phytochemical substances of kiwifruit (Actinidia deliciosa) grown in different agro-ecological conditions during cold storage

Ozturk,

Korkmaz,

Aglar

2024

BMC Plant Biol

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The Role of Ethylene in Kiwifruit Softening

Kim¹,

Hewett²,

Lallu³

1999

Acta Hortic.

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Plate 2-2 Air-tight plastic jars (500rnl capacity) fitted with a rubber septum, used fo r measurements of kiwifiuit ethylene production and respiration rate 40 Plate 2-3 The prototype II softness meter, developed by Massey University, measures deformation of the fiuit surface non-destructively 44 Plate 2-4 Kiwifi rm developed by Industrial Research Limited, Auckland, measures fiuit firmness non-destructively 45 Plate 6-1 Application of gas including ethylene and I-MCP into plastic containers (24L capacity) that contained 18 fiuit and one sachet (20g) of soda lime 127 CHAPTERONE INTROD UCTION CHAPTER ONE CHAPTER ONE INTROD UCTIONEthylene gas is known to be a potent promoter of fruit softening. It is produced naturally by ripening fruit and induces unripe fruit to ripen rapidly (Abeles et ai., 1992; Puig et ai., 1996). Kiwifruit are very sensitive to ethylene; concentrations as low as 0.01 Jll/1 reduced storage potential by 46 % at OCC and thus very low ethylene levels have the potential to cause the majority of loss of storage life of fruit . Although the minimum threshold limit of kiwifruit sensitivity to ethylene has not been determined (Harris, 1981), scrubbing ethylene levels to near zero should delay kiwifruit softening rate ( McDonald and Harman, 1982; Banks et aI., 1991).The overall objective of the research presented in this thesis was to investigate factors that initiate the postharvest production of ethylene in kiwifruit and to attempt to elucidate the relationship ethylene production and softening in this important fruit. Softening in kiwifruitKiwifruit softening occurs non-uniformly as the fruit has several distinctly different fruit tissue types (Hallett et aI., 1992� MacRae, 1988) (Fig. 1-1): core, seed area (inner pericarp) and flesh (outer pericarp). Shape of individual cells, and the way in which they are put together, differ in each tissue type. The core consists of small regularly shaped cells (dimensions between 0.1-0.2mm, 2.4 Jlm wall thickness) packed closely together with very fe w air spaces between them. Cells (inner pericarp) from the seed cavity are of two types, locule and locule wall. The locule area contains both seeds and radially elongated thin-walled cells (dimensions 0.2-0.4mm and up to >lmm, 2Jlm wall thickness). The locule walls consist of smaller thicker-walled radially elongated cells (0.05-0.1mm x 0.2-0.4mm, 2.9Jlm wall thickness) fitted closely together. Cells of the outer pericarp are irregular in shape and size (cross-sectional diameter 0.S-0.8mm and 0. 1-0.2 mm for large and smaller cells respectively, mean thickness of cell walls 2.5Jlm) and are loosely arranged together. There are relatively large air spaces between them. These different tissue types in kiwifruit have different effects on tissue firmness; cell wall breakdown, triggered by ethylene, was more pronounced in the outer pericarp and locule wall area of the inner pericarp than in the locule area of the inner pericarp and core tissues (Hallett et aI., 1992; Redgwell et aI. , 1990). When a penetrometer is used to

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Ethylene Biosynthesis Inhibitor Improves Firmness of Kiwifruit

Cited by 3 publications

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How Does the Agro-Ecological Conditions Grown Kiwifruit (Actinidia deliciosa) Affect the Fruit Quality Traits and Bioactive Compounds during Shelf Life?

How Does the Agro-Ecological Conditions Grown Kiwifruit (Actinidia deliciosa) Affect the Fruit Quality Traits and Bioactive Compounds during Shelf Life?

Changes in fruit quality properties and phytochemical substances of kiwifruit (Actinidia deliciosa) grown in different agro-ecological conditions during cold storage

The Role of Ethylene in Kiwifruit Softening

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