Postharvest performance of the yellow-fleshed ‘Hort16A’ kiwifruit in relation to fruit maturation

Burdon, J.; Pidakala, P.; Martin, Philip; McAtee, Peter A.; Boldingh, Helen; Hall, A. J.; Schaffer, Robert J.

doi:10.1016/j.postharvbio.2014.01.004

Cited by 58 publications

(24 citation statements)

References 23 publications

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“…5 Firmness, sweetness, and acidity are considered as the most important taste-related internal quality attributes to consumers. 6 It is reported that soluble solids content (SSC) and titratable acidity (TA) of 'Hayward' kiwifruit are 12-15% and 0.8-1.0% respectively when the fruit soen to an eating-ripe rmness of 4.0-6.0 N. 7 Compared with 'Hayward', 'Hort16A' kiwifruit has higher sweetness (SSC ¼ 14-16%) and lower acidity (TA ¼ 1.0-1.2%) when the rmness is suitable for eating at 4.5-6.0 N. 8 Aroma of kiwifruit is the result of a subtle mixture volatile compounds, which is also a crucial factor contributed to consumer acceptance. 9 Wang et al identied the volatile compounds released from 'Hayward' and 'Hort16A' at different ripening stages by means of gas chromatography-mass spectrometry (GC-MS).…”

Section: Introductionmentioning

confidence: 99%

Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose

Wang

et al. 2019

RSC Adv.

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Section: Introductionmentioning

confidence: 99%

Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose

Wang

et al. 2019

RSC Adv.

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“…Ripening of yellow-fleshed Actinidia chinensis ‘Hort16A’ fruit is a complex and a highly co-ordinated process that involves changes in flesh texture [ 30 ] and colour [ 31 ], conversion of starch to soluble carbohydrates [ 32 , 33 ] and the development of taste and aroma compounds [ 34 , 35 ]. A major ripening change in Actinidia spp.…”

Section: Introductionmentioning

confidence: 99%

The hybrid non-ethylene and ethylene ripening response in kiwifruit (Actinidia chinensis) is associated with differential regulation of MADS-box transcription factors

McAtee

Richardson²,

Nieuwenhuizen

et al. 2015

BMC Plant Biol

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BackgroundRipening in tomato is predominantly controlled by ethylene, whilst in fruit such as grape, it is predominantly controlled by other hormones. The ripening response of many kiwifruit (Actinidia) species is atypical. The majority of ripening-associated fruit starch hydrolysis, colour change and softening occurs in the apparent absence of ethylene production (Phase 1 ripening) whilst Phase 2 ripening requires autocatalytic ethylene production and is associated with further softening and an increase in aroma volatiles.ResultsTo dissect the ripening response in the yellow-fleshed kiwifruit A. chinensis (‘Hort16A’), a two dimensional developmental stage X ethylene response time study was undertaken. As fruit progressed through maturation and Phase 1 ripening, fruit were treated with different concentrations of propylene and ethylene. At the start of Phase 1 ripening, treated fruit responded to ethylene, and were capable of producing endogenous ethylene. As the fruit progressed through Phase 1 ripening, the fruit became less responsive to ethylene and endogeneous ethylene production was partially repressed. Towards the end of Phase 1 ripening the fruit were again able to produce high levels of ethylene. Progression through Phase 1 ripening coincided with a developmental increase in the expression of the ethylene-unresponsive MADS-box FRUITFUL-like gene (FUL1). The ability to respond to ethylene however coincided with a change in expression of another MADS-box gene SEPALLATA4/RIPENING INHIBITOR-like (SEP4/RIN). The promoter of SEP4/RIN was shown to be transactivated by EIN3-like transcription factors, but unlike tomato, not by SEP4/RIN itself. Transient over-expression of SEP4/RIN in kiwifruit caused an increase in ethylene production.ConclusionsThese results suggest that the non-ethylene/ethylene ripening response observed in kiwifruit is a hybrid of both the tomato and grape ripening progression, with Phase 1 being akin to the RIN/ethylene inhibitory response observed in grape and Phase 2 akin to the RIN-associated autocatalytic ethylene response observed in tomato.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-015-0697-9) contains supplementary material, which is available to authorized users.

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“…According to the quality characterization of the fruit (Table 14), the mean weight registered per fruit was 246.7 g, and the firmness measured in fruit pulp was 18 N. The evaluation of firmness in fruits is an important quality attribute because it is directly related to their shelf life, since fruit tissue softening is a consequence of their ripening (TOIVONEN; BRUMMELL, 2008). However it is important to highlight that fruit softening in postharvest depends on the softening rate at harvest, according to the Burdon et al (2014).…”

Section: Quality Characterizationmentioning

confidence: 99%

‘Taquari’, a new and a promising mango material: emergence, post-harvest and biometrics of fruit

Nacata¹,

Andrade²,

Marques³

et al. 2018

Biosci. J.

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The fruit of 'Taquari' have attractive appearance, with intense yellow flesh, pleasant taste and absence of fibers, which makes it a potential material for, after a series of studies, being released as a variety. For biometrics, 50 mature fruit were used the results (average of three samples) were evaluated by descriptive statistics using central trend (average) and variability of data (standard error and coefficient of variation). For the germination test, the seeds were extracted from ripe fruit and dried; subsequently, they were germinated in sachets containing the mixture soil:sand:corral manure (3:1:1) as substrate, evaluating seedling emergence and polyembryony. The design was in randomized blocks and 5 treatments were studied, with 5 replicates each and 10 seeds per replicate. The percentage data were transformed into arc-sen, submitted to analysis of variance and the means, to Tukey test at 5% probability. For fruit quality characterization, 12 ripe fruits were used, separated into 3 lots with 4 fruit, using a completely randomized design. The fruit were characterized regarding firmness, peel and pulp color, soluble solids, titratable acidity, pH, ascorbic acid and respiratory rate. We conclude that the 'Taquari' has fruit with interesting characteristics for the Brazilian market and there is a better seedling emergence in the absence of seed coat, but with a greater occurrence of polyembryony. For quality characterization, the fruit present parameters such as soluble solids and titratable acidity similar to the main varieties of mangoes sold in the country, but with emphasis to the high ascorbic acid content detected.

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Postharvest performance of the yellow-fleshed ‘Hort16A’ kiwifruit in relation to fruit maturation

Cited by 58 publications

References 23 publications

Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose

Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose

The hybrid non-ethylene and ethylene ripening response in kiwifruit (Actinidia chinensis) is associated with differential regulation of MADS-box transcription factors

‘Taquari’, a new and a promising mango material: emergence, post-harvest and biometrics of fruit

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