Fruit Ripening and Related Gene Expression in ‘Goldone’ and ‘Jecy Gold’ Kiwifruit by Exogenous Ethylene Application

Shin, Mi Hee; Kwack, Yong-Bum; Kim, Yun-Hee; Kim, Jin Gook

doi:10.12972/kjhst.20190006

Cited by 7 publications

(5 citation statements)

References 24 publications

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“…Three genes of cell wall modification, A. deliciosa polygalacturonase C (AdPGC), A. deliciosa expansin 1 (AdEXP1), A. deliciosa expansin 2 (AdEXP2), and two genes of ethy-lene biosynthesis, A. deliciosa ACC (1-aminocyclopropane-1-carboxylic acid) synthase 2 (AdACS2), A. deliciosa ACC oxidase 2 (AdACO2) were selected based on our previous studies [28,29]. The lignin metabolism-related genes, A. chinensis phenylalanine ammonia-lyase (AcPAL), A. chinensis cinnamyl-alcohol dehydrogenase (AcCAD), and A. chinensis peroxidase 2 (AcPOD2) were selected according to Li et al [12].…”

Section: Rna Extraction Cdna Synthesis and Gene Expression Analysis By Quantitative Real-time Pcrmentioning

confidence: 99%

“…The lignin metabolism-related genes, A. chinensis phenylalanine ammonia-lyase (AcPAL), A. chinensis cinnamyl-alcohol dehydrogenase (AcCAD), and A. chinensis peroxidase 2 (AcPOD2) were selected according to Li et al [12]. For cell wall modification genes and ethylene biosynthesis genes quantitative RT-PCR was performed using the Rotor-Gene Q detection system (Qiagen, Hilden, Germany) and included initial annealing of 5 min at 95 • C, followed by 50 cycles of 15 s at 95 • C, 30 s at 60 • C, and 45 s at 72 • C [28,29], followed by a melting-curve analysis at the end of each run. The cycling procedure for lignin metabolism-related genes included initial annealing of 3 min at 95 • C, followed by 44 cycles of 10 s at 95 • C, 30 s at 57 • C, and 30 s at 72 • C [12].…”

Section: Rna Extraction Cdna Synthesis and Gene Expression Analysis By Quantitative Real-time Pcrmentioning

confidence: 99%

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Preharvest Application of Chitosan Improves the Postharvest Life of ‘Garmrok’ Kiwifruit through the Modulation of Genes Related to Ethylene Biosynthesis, Cell Wall Modification and Lignin Metabolism

Kumarihami

Kim

et al. 2021

Foods

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The influence of the preharvest application of chitosan on physicochemical properties and changes in gene expression of ‘Garmrok’ kiwifruit during postharvest cold storage (0 °C; RH 90–95%; 90 days) was investigated. Preharvest treatment of chitosan increased the fruit weight but had no significant effect on fruit size. The chitosan treatment suppressed the ethylene production and respiration rate of kiwifruit during the cold storage. The reduction of ethylene production of chitosan-treated kiwifruit was accompanied with the suppressed expression of ethylene biosynthesis genes. Moreover, preharvest application of chitosan diminished weight loss and delayed the changes in physicochemical properties that include firmness, soluble solids content, titratable acidity, total sugars, total acids, total phenols, and total lignin. As a result, the preharvest application of chitosan delayed the maturation and ripening of fruit. Expression of genes related to cell wall modification was down-regulated during the early maturation (ripening) period, while those related to gene expression for lignin metabolism were up-regulated at the later stages of ripening. These results demonstrate that the preharvest application of chitosan maintained the fruit quality and extends the postharvest life of ‘Garmrok’ kiwifruit, possibly through the modulation of genes related to ethylene biosynthesis, cell wall modification, and lignin metabolism.

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Section: Rna Extraction Cdna Synthesis and Gene Expression Analysis By Quantitative Real-time Pcrmentioning

confidence: 99%

Section: Rna Extraction Cdna Synthesis and Gene Expression Analysis By Quantitative Real-time Pcrmentioning

confidence: 99%

Preharvest Application of Chitosan Improves the Postharvest Life of ‘Garmrok’ Kiwifruit through the Modulation of Genes Related to Ethylene Biosynthesis, Cell Wall Modification and Lignin Metabolism

Kumarihami

Kim

et al. 2021

Foods

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“…White et al (2005) reported that the fruit softening rates vary with species of Actinidia. The difference in fruit softening between different genotypes has been associated with the final firmness of fully ripened fruit (White et al, 2005;Shin et al, 2018Shin et al, , 2019. 'Daeseong' is a late-season hardy kiwifruit cultivar; hence, its fruits tend to lose firmness at a slower rate than the early-season cultivar 'Cheongsan' due to genetic differences.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Postharvest Quality of Three Hardy Kiwifruit Cultivars during Shelf Life and Cold Storage

Kim¹,

Han²,

Park³

et al. 2020

HST

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This study investigated postharvest fruit quality in 'Cheongsan', 'Daebo', and 'Daeseong' hardy kiwifruit cultivars during shelf life and cold storage. Fruits of the cultivars were harvested for commercial maturity based on soluble solids content. The fresh weight of 'Daebo' at harvest was two times that of 'Daeseong' and 'Cheongsan'. The harvested hardy kiwifruit generally showed an increase in soluble solids content, a decrease in firmness, and deterioration of fruit quality as they ripened, regardless of the storage regime. The firmness of 'Cheongsan', 'Daebo', and 'Daeseong' was 19.9, 20.5, and 33.9 N at harvest, respectively, and decreased to 5.0 N in 'Cheongsan' and 'Daebo' after 5 days of shelf life. However, 'Daeseong' maintained higher firmness than 'Cheongsan' and 'Daebo' over the whole storage period. After 14 days in cold storage, the firmness of 'Cheongsan', 'Daebo', and 'Daeseong' was 10.9, 6.5, and 16.6 N, respectively, decreasing to 8.1, 3.7, and 4.0 N, respectively, after 35 days in cold storage. Stored 'Cheongsan' was considered unmarketable after 3 days of shelf life owing to fruit softening and fungal decay. Cold storage effectively delayed the incidence of decay; however, marketability of 'Cheongsan' fruit decreased after 21 days in storage because the fruit became shriveled and pitted. The 'Daeseong' fruit were still considered marketable following 70 days in cold storage.

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“…A. deliciosa 'Garmrok' and A. deliciosa 'Hayward' kiwifruit were exposed to ethylene at a concentration of 1,000 µL•L -1 for 24 h at 20°C, while A. chinensis 'Goldone' and A. chinensis 'Jecy Gold' kiwifruit were exposed to ethylene at a concentration of 100 µL•L -1 for 24 h at 20°C. The 1,000 µL•L -1 and 100 µL•L -1 concentrations of ethylene were applied based on our previous experiments, which found that optimum Storage Temperature Influences Fruit Ripening and Changes in Organic Acids of Kiwifruit Treated with Exogenous Ethylene ripening of the selected kiwifruit occurs at the above concentrations (Shin, 2018;Shin et al, 2019). Ethylene-treated kiwifruit were stored at three different temperatures, low (5°C), medium (10°C), and high (18°C), for 0, 3, 6, 9, 12, 15, and 18 days.…”

Section: Ethylene Treatment and Cold Storagementioning

confidence: 99%

Storage Temperature Influences Fruit Ripening and Changes in Organic Acids of Kiwifruit Treated with Exogenous Ethylene

Hwan¹,

Kumarihami²,

Kim³

et al. 2019

HST

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The influence of storage temperature on ripening and physiochemical changes in kiwifruit (Actinidia sp.) cultivars 'Garmrok', 'Hayward', 'Goldone', and 'Jecy Gold' treated with exogenous ethylene was investigated to optimize the storage temperature of kiwifruit. Kiwifruit were stored at 5, 10, and 18ºC for 0, 3, 6, 9, 12, 15, and 18 days and evaluated for soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio, firmness, and organic acids content. The SSC, SSC/TA ratio, and malic acid content increased, while the kiwifruit firmness, TA, and citric acid content decreased with increasing storage temperature and time. Kiwifruit ripening and quality were least affected when stored at 5°C, but suffered rapid degradation at 18°C. Temperature management during kiwifruit storage and ripening directly correlates with the qualitative attributes and influences consumers' acceptability of "ready to eat" kiwifruit.

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Fruit Ripening and Related Gene Expression in ‘Goldone’ and ‘Jecy Gold’ Kiwifruit by Exogenous Ethylene Application

Abstract: This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cited by 7 publications

References 24 publications

Preharvest Application of Chitosan Improves the Postharvest Life of ‘Garmrok’ Kiwifruit through the Modulation of Genes Related to Ethylene Biosynthesis, Cell Wall Modification and Lignin Metabolism

Preharvest Application of Chitosan Improves the Postharvest Life of ‘Garmrok’ Kiwifruit through the Modulation of Genes Related to Ethylene Biosynthesis, Cell Wall Modification and Lignin Metabolism

Comparison of Postharvest Quality of Three Hardy Kiwifruit Cultivars during Shelf Life and Cold Storage

Storage Temperature Influences Fruit Ripening and Changes in Organic Acids of Kiwifruit Treated with Exogenous Ethylene

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