MODELLING THE EFFECT OF HOLDING TEMPERATURE ON FLESH DE-GREENING OF 'HORT16A' (ZESPRI™ GOLD) KIWIFRUIT

Kiwifruit maturation, ripening and environmental response is not affected by CENTRORADIALIS (CEN) gene-editing

“…This study has also demonstrated that these more compact plants can be used to rapidly assess fruit responses to temperature in small environment chambers. This study confirmed field-based and climate laboratory observations on the effect of low temperature-induced starch breakdown (Seager et al 1996;Burdon et al 2014) and softening (Mworia et al 2012;Burdon et al 2017), and the slowing of degreening (De Silva et al 2006). It also supports the more recent model of SSC accumulation during fruit maturation occurring in three phases, rather than two, as proposed in Burdon (2014).…”

“…Orchard grown kiwifruit maturation and ripening, in both green and gold culitvars, have been extensively studied at the physiology and molecular level (Macrae et al 1989;Seager et al 1996;Burdon et al 2004;De Silva et al 2006;Salinero et al 2009;Richardson et al 2011;Burdon 2014;Burdon et al 2014;Burdon et al 2016;Burdon et al 2017;Gambi et al 2018). These studies have demonstrated the progression of seed colour change, starch breakdown flesh colour change (in yellow varieties), the softening of the flesh.…”

“…In the yellow-fleshed 'Hort16A' kiwifruit, orchard effects are also observed. Commercially, there is a degreening requirement before harvest, as low postharvest temperatures can reduce degreening (De Silva et al 2006;Gambi et al 2018). The degreening element to fruit maturation has been shown not to be tightly coupled with SSC and firmness changes (Burdon et al 2014).…”

Fruit of three kiwifruit ( Actinidia chinensis ) cultivars differ in their degreening response to temperature after harvest

“…Much of the work on degreening of kiwifruit has derived from research on 'Hort16A' (De Silva et al, 2007;Montefiori et al, 2009; High holding temperatures after harvest can result in a more rapid softening and/or the development of rots, and therefore the process of degreening fruit off the vine poses risks to the fruit quality (Patterson et al, 2003). In some growing conditions, it was found that the flesh colour change of 'Hort16A' fruit was not tightly associated with fruit firmness or soluble solids content (SSC); fruit could soften and have a high SSC before being fully degreened (Burdon et al, 2014).…”

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

“…Richardson et al suggested that the color change of ‘Hort16A’ finished at stage 85, when the outer pericarp turned yellow with a 100° hue angle [ 29 ]. But in fact, the final hue value of ‘Hort16A’ is ~97° in fully ripened fruit [ 30 ], indicating the flesh yellow color change may still occur at the phase 3 stage, and it is also an important eating quality character for consumers. However, the changes in carotenoids and chlorophylls and the transcript of related genes during this stage are not fully clear.…”