Suppression of ethylene perception after exposure to cooling conditions delays the progress of softening in ‘Hayward’ kiwifruit

Ilina, Natalia; Alem, Hubert; Pagano, Eduardo; Sozzi, Gabriel O.

doi:10.1016/j.postharvbio.2009.11.005

Cited by 31 publications

(24 citation statements)

References 37 publications

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“…One milliliter headspace gas sample was withdrawn from packages using a syringe, and injected into a gas chromatograph (Shimadzu GC-9A, Japan), which equipped with a flame ionization detector and a stainless column for ethylene determination (Ilina, Alem, Pagano, & Sozzi, 2010). The results were expressed as μL L − 1 .…”

Section: Headspace Ethylene Measurementmentioning

confidence: 99%

Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage

Fang

Yang

et al. 2011

Food Research International

114

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Section: Headspace Ethylene Measurementmentioning

confidence: 99%

Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage

Fang

Yang

et al. 2011

Food Research International

114

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“…Therefore, low temperature storage is used to extend kiwifruit storage life since it reduces the incidence of ripening rot (Arpaia et al, 1987;Pranamornkith et al, 2012). Furthermore, 1-methylcyclopropene (1-MCP) is a well-known potent ethylene perception inhibitor that has been shown to significantly suppress the initiation and onset of kiwifruit softening during storage (Crisosto and Garner, 2001;Ilina et al, 2010;Mworia et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Kiwifruit softening during low temperature storage has been observed in the absence of autocatalytic ethylene production Ilina et al, 2010;Kim et al, 1999;Yin et al, 2012). This softening has been attributed to basal "System 1" ethylene, as kiwifruit are believed to be extremely sensitive to ethylene (Jabbar and East, 2016;Pranamornkith et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Ripening-related Genes Involved in Ethylene-independent Low Temperature-modulated Ripening in ‘Rainbow Red’ Kiwifruit during Storage and On-vine

et al. 2018

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'Rainbow Red' kiwifruit have been reported to gradually ripen during low temperature storage and on the vine in the absence of detectable ethylene. This study was conducted to compare the expression of ripeningrelated genes during storage at different temperatures and on the vine. Fruit at 5°C and 10°C ripened faster to eating quality within four weeks accompanied with increased expression of ripening-related genes: AcACO3, AcXET2, AcEXP1, AcPG, AcPMEi, AcSUS, AcβAMY1, AcβAMY2, AcGA2ox2, AcNAC3, AcNAC4, and AcMADS2. Fruit at 15°C required a longer period of eight weeks to attain eating quality in concurrence with delayed accumulation of the ripening-related genes. Fruit at 22°C ripened at the slowest rate and did not attain eating quality even after eight weeks, with very minimal accumulation of ripening-related genes. Onvine ripening occurred slowly at the early stages when the average field temperature was ~20°C, but the rate increased as the temperature dropped to ≤15°C accompanied by increased expression of ripening-related genes. These results indicate that both ripening on-vine and during low temperature storage are modulated by low temperature independent of ethylene.

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“…This is similar to the progression of ripening observed in 'non-climacteric' fruit such as grape. If applied during this period, ethylene inhibitors such as 1-methylcyclopropene (1-MCP) can reduce the subsequent rapid softening effect (Regiroli and Vriends 2007;Mworia et al 2010), as can cold storage with or without controlled atmosphere (Ilina et al 2010). Control of ethylene is important in the postharvest handling of kiwifruit, as firm fruit are very responsive to exogenously applied ethylene (Burdon et al 2014).…”

Section: Kiwifruit Softeningmentioning

confidence: 99%

Genetics of Fruit Softening

Atkinson

Schröder

2016

Compendium of Plant Genomes

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Ripe kiwifruit have a soft melting texture that, combined with distinctive flavours, aromas and colours, has made the fruit an international success. A key feature of successful New Zealand cultivars, e.g. Actinidia chinensis var. deliciosa 'Hayward' and Actinidia chinensis var. chinensis 'Hort16A', is their ability to be stored for long periods both at ambient temperature and in cool storage. In these cultivars, the majority of fruit softening occurs in the apparent absence of ethylene production. In contrast, late ripening is associated with autocatalytic ethylene production, where fruit enter the eating window and then proceed to senescence. The decline in fruit firmness during kiwifruit ripening is largely attributed to the disassembly of the fruit cell wall, which provides cellular rigidity and is responsible for intercellular adhesion. In this review, we consider the key genetic changes that occur during fruit softening in kiwifruit and relate these to changes in the cell wall during the same time period. Understanding these relationships is essential to the development of new kiwifruit cultivars with good postharvest characteristics, as long-storing fruit are relatively rare in A. chinensis var. chinensis and A. chinensis var. deliciosa germplasm material, and most other Actinidia species are characterised by rapid softening and limited shelf life.

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Suppression of ethylene perception after exposure to cooling conditions delays the progress of softening in ‘Hayward’ kiwifruit

Cited by 31 publications

References 37 publications

Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage

Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage

Characterization of Ripening-related Genes Involved in Ethylene-independent Low Temperature-modulated Ripening in ‘Rainbow Red’ Kiwifruit during Storage and On-vine

Genetics of Fruit Softening

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