Response of ‘Fuyu’ persimmons to ethylene exposure before and during storage

Besada, C.; Jackman, Richard; Olsson, Shane; Woolf, Allan B.

doi:10.1016/j.postharvbio.2010.03.002

Cited by 26 publications

(10 citation statements)

References 7 publications

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“…Ethylene plays a role in CI, where exogenous exposure aggravates CI symptoms (Besada et al, 2010;Park and Lee, 2005), and ethylene production and respiration rate are higher in chilling injured fruit after removal from cold storage (Besada et al, 2010). The effect of the 1-MCP treatment on attenuating the POD up-regulation observed in the present study is probably mediated by its effect on declining ethylene production during shelf life, which is in accordance with different studies that reports the inductive action that ethylene exerts on POD.…”

Section: Discussionsupporting

confidence: 92%

Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon

Novillo¹,

Salvador²,

Navarro³

et al. 2015

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A treatment with 1-methylcyclopropene (1-MCP) is known to reduce softening to the flesh of ‘Rojo Brillante’ persimmon, which is the main chilling injury (CI) symptom that occurs after storage at low temperature. However, very little is known about the mechanism by which 1-MCP confers persimmon tolerance to chilling. The aim of this study was to investigate the changes in the redox system associated with CI and its reduction by 1-MCP during storage at 1 °C and after shelf life period. Our results showed that during cold store, both control and 1-MCP treated fruit underwent gradual oxidative stress (accumulation of H2O2, increment in APX, CAT, LOX, and slight increase in SOD activity) but no CI was manifested. During shelf life conditions, ethylene production was slightly higher in control than in 1-MCP treated fruit. Besides, the CI manifestation of control fruit was associated with oxidative burst [major H2O2 accumulation and sharp increase in catalase (CAT), peroxidase (POD), and lipoxygenase (LOX) activity], while 1-MCP treatment greatly reduced the CI symptoms. The 1-MCP treated fruit showed down-regulated POD activity and up-regulated CAT activity, which resulted in slower H2O2 accumulation. The reduction of the flesh softening as the main manifestation of CI in ‘Rojo Brillante’ persimmon by 1-MCP was associated with the modulation of the redox state of the fruit during the shelf life period that follows low-temperature storage.

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Section: Discussionsupporting

confidence: 92%

Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon

Novillo¹,

Salvador²,

Navarro³

et al. 2015

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“…In the present study, and irrespectively of the treatment to which fruit was submitted, the panelists' evaluation of fruit not being astringent corresponded to the fruit that had an ST content below 0.03%. This value agrees with those previously reported for both 'Rojo Brillante' and 'Triumph' (Besada et al 2010;).…”

Section: Soluble Tannins (St) and Sensorial Astringency Evaluationsupporting

confidence: 93%

“…Ethylene plays an important role in the manifestation of CI, where exogenous ethylene exposure intensifies CI (MacRae, 1987b;Park & Lee, 2005;Besada et al, 2010). The respiration rate and ethylene production are higher in chillinjured fruit when they are removed from cold storage than in sound fruit (MacRae, 1987a;Kader, 2002).…”

Section: I42 Cold Storage and Chilling Injurymentioning

confidence: 99%

“…In these cases, one recommended handling practice is to attemperate fruit for a 12-24-hour period immediately after the deastringency treatment, before being transferred to cold storage. This attemperation period helps the deastringency process to be completed, mainly when applied at lower temperatures or for shorter durations than those recommended (Besada et al, 2010). However due to logistical issues, this practice is not always carried out in packing houses.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of postharvest Technology for "Rojo brillante" Persimmon and Introduction of New Varieties in the Mediterranean Area

Fathi-Najafabadi¹

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The third and fourth countries in persimmon production are the Republic of Korea and Japan with a production of 346,479 and 208,000 tonnes, respectively. In the Republic of Korea, the non-astringent cultivar 'Fuyu' is the primary cultivar, which accounts for almost 82% of the total production, followed by 'Jiro' with 9.8% (Choi et al., 2014). In Japan, 'Fuyu' and the PVA cultivars 'Hiratanenashi' and 'Tonewase' are the three most important cultivars. Approximately 57% of the persimmon cultivated area is dedicated to these cultivars (Kono & Sato., 2016). In these two countries, the Republic of Korea and Japan, most persimmon production is consumed as dried fruit and is used in various types of cuisine and confectionery.Persimmon production in Azerbaijan, Brazil and Uzbekistan is 160,092 tonnes, 156,935 tonnes and 71,214 tonnes, respectively. Azerbaijan and Uzbekistan focus on local astringent varieties. In Brazil, the most cultivated varieties of persimmon are 'Rama forte' and 'Giombo', which belong to the PVA group. 'Taubate' (PCA) and cultivar 'Fuyu' are also cultivated in this country (Neuwald et al., 2009; Tessmer et al., 2014).In Italy, almost 90% of the total production is based on 'Kaki Tipo' (PVNA). The rest of the varieties are 'Vainiglia', 'Mercatelli', 'Moro' (PVNA), and PCNA cultivars like 'Gosho', 'Jiro' and cultivar 'Fuyu' (Bellini & Giordani, 2003). Moreover, the introduction of 'Rojo Brillante' has been the main innovation in the Italian persimmon production in recent years (Giordani, 2002; Bellini & Giordani, 2005).Nowadays, persimmon production in Israel has reached 28,000 tonnes, in which the cultivar 'Triumph' accounts for 90% of the total persimmon fruit marketed under the 'Sharon' or 'Sharoni' brands (Llácer & Badenes, 2002).Persimmon production in Iran is about 22,474 tonnes and most of the cultivars are astringent, which are commonly commercialized as over-ripened soft fruit in domestic markets (Shahkoomahally & Ramezanian, 2013; Bagheri et al., 2015).

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“…Flesh softening and flesh gelling are the main symptoms of this disorder (Besada and Salvador, 2018;Tessmer et al, 2019). Although a minimum firmness value is not established by current persimmon quality standards, according to previous studies, 20 N is considered the limiting firmness value from which fruit would not be acceptable for commercialization (Besada et al, 2010).…”

mentioning

confidence: 99%

Harvest Time and Postharvest Behavior of Six Japanese Nonastringent Persimmon Cultivars Grown under Mediterranean Conditions

Fathi-Najafabadi¹,

Besada²,

Gil³

et al. 2020

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Persimmon cultivation has significantly grown in the Mediterranean Region in recent years. The production concentrates mainly in three astringent cultivars: Kaki Tipo in Italy, Triumph in Israel, and Rojo Brillante in Spain. Therefore, the varietal range expansion is one of the current challenges for persimmon producers in this area. Moreover, the introduction of nonastringent persimmon cultivars is particularly interesting because they can be commercialized immediately after harvest without applying deastringency treatment before commercialization. This study evaluated the harvest period and the postharvest response of six Japanese nonastringent cultivars (Kanshu, Shinshu, Soshu, Suruga, Youhou, Izu). During two seasons, fruit from each cultivar were harvested at two maturity stages. Fruit quality (external color, firmness, and total soluble solids) was evaluated after harvest and after different commercial scenarios (domestic market: 7 days at 20 °C, market to European Union (EU): 5 days at 5 °C plus 5 days at 20 °C, and market to countries with cold-quarantine treatment requirements: 21 days at 0 °C plus 5 days at 20 °C). Cultivars Kanshu, Shinshu, Soshu, and Izu were identified as early cultivars, and Soshu was the earliest one, which reached commercial maturity at the beginning of September. These four cultivars showed good quality after simulating commercialization on domestic and EU markets. Cultivars Suruga and Youhou overlapped the current harvest window, but their low chilling injury sensitiveness is highlighted, so they are of special interest to be cold-stored at the end of the season to be commercialized in overseas markets.

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Response of ‘Fuyu’ persimmons to ethylene exposure before and during storage

Cited by 26 publications

References 7 publications

Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon

Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon

Optimization of postharvest Technology for "Rojo brillante" Persimmon and Introduction of New Varieties in the Mediterranean Area

Harvest Time and Postharvest Behavior of Six Japanese Nonastringent Persimmon Cultivars Grown under Mediterranean Conditions

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