Abstract
Kiwifruit exhibit a peculiar ripening pattern, as extensive softening is known to occur in the absence of any detectable ethylene. We previously demonstrated that this softening is regulated by low temperature independent of ethylene. However, there are no reports that provide comparisons of the ripening patterns among different kiwifruit cultivars at various storage temperatures. The purpose of this study was to compare the ripening responses and associated gene expression in ‘Sanuki Gold’ (Actinidia chinensis var. chinensis) and ‘Hayward’ ((Actinidia chinensis var. deliciosa) fruit, two kiwifruit cultivars differing in on–vine maturity dates and postharvest storability, during storage at 5 °C, 10 °C, 15 °C and 22 °C. Fruit softening, soluble solids concentration (SSC) increase and reduction of titratable acidity (TA) occurred in the absence of any detectable ethylene, and treatment with an ethylene inhibitor 1–methylcyclopropene (1–MCP) failed to suppress the changes, suggesting that they were independent of ethylene. ‘Sanuki Gold’ fruit showed a higher sensitivity to low temperature supported by accelerated fruit softening and TA reduction, and induction of several genes such as AcACO3, AcXET2, AcPG, AcEXP1, AcPMEi, AcGA2ox1, AcMADS2, AcNAC5 and AcbZIP2 at 5 °C, 10 °C and 15 °C within 28 d. By contrast, ‘Hayward’ fruit exhibited a lower sensitivity to low temperature as accelerated softening, TA reduction and induction of most ripening–associated genes were recorded only at 5 °C and 10 °C. These differences in sensitivity to low temperature, between ‘Sanuki Gold’ and ‘Hayward’ fruit, would account for the dissimilarities observed in on–vine maturity dates and postharvest storability.
| Original language | English |
|---|---|
| Pages (from-to) | 20-28 |
| Number of pages | 9 |
| Journal | Postharvest Biology and Technology |
| Volume | 147 |
| DOIs | |
| Publication status | Published - Jan 1 2019 |
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Keywords
- Actinidia chinensis var. chinensis
- Actinidia chinensis var. deliciosa
- Low temperature
- On–vine maturity
- Softening
- Storability
ASJC Scopus subject areas
- Food Science
- Agronomy and Crop Science
- Horticulture
Cite this
Comparative analysis of fruit ripening and associated genes in two kiwifruit cultivars (‘Sanuki Gold’ and ‘Hayward’) at various storage temperatures. / Mitalo, Oscar Witere; Asiche, William Olubero; Kasahara, Yuka; Tosa, Yasuaki; Tokiwa, Sumire; Ushijima, Koichiro; Nakano, Ryohei; Kubo, Yasutaka.
In: Postharvest Biology and Technology, Vol. 147, 01.01.2019, p. 20-28.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Comparative analysis of fruit ripening and associated genes in two kiwifruit cultivars (‘Sanuki Gold’ and ‘Hayward’) at various storage temperatures
AU - Mitalo, Oscar Witere
AU - Asiche, William Olubero
AU - Kasahara, Yuka
AU - Tosa, Yasuaki
AU - Tokiwa, Sumire
AU - Ushijima, Koichiro
AU - Nakano, Ryohei
AU - Kubo, Yasutaka
PY - 2019/1/1
Y1 - 2019/1/1
N2 - Kiwifruit exhibit a peculiar ripening pattern, as extensive softening is known to occur in the absence of any detectable ethylene. We previously demonstrated that this softening is regulated by low temperature independent of ethylene. However, there are no reports that provide comparisons of the ripening patterns among different kiwifruit cultivars at various storage temperatures. The purpose of this study was to compare the ripening responses and associated gene expression in ‘Sanuki Gold’ (Actinidia chinensis var. chinensis) and ‘Hayward’ ((Actinidia chinensis var. deliciosa) fruit, two kiwifruit cultivars differing in on–vine maturity dates and postharvest storability, during storage at 5 °C, 10 °C, 15 °C and 22 °C. Fruit softening, soluble solids concentration (SSC) increase and reduction of titratable acidity (TA) occurred in the absence of any detectable ethylene, and treatment with an ethylene inhibitor 1–methylcyclopropene (1–MCP) failed to suppress the changes, suggesting that they were independent of ethylene. ‘Sanuki Gold’ fruit showed a higher sensitivity to low temperature supported by accelerated fruit softening and TA reduction, and induction of several genes such as AcACO3, AcXET2, AcPG, AcEXP1, AcPMEi, AcGA2ox1, AcMADS2, AcNAC5 and AcbZIP2 at 5 °C, 10 °C and 15 °C within 28 d. By contrast, ‘Hayward’ fruit exhibited a lower sensitivity to low temperature as accelerated softening, TA reduction and induction of most ripening–associated genes were recorded only at 5 °C and 10 °C. These differences in sensitivity to low temperature, between ‘Sanuki Gold’ and ‘Hayward’ fruit, would account for the dissimilarities observed in on–vine maturity dates and postharvest storability.
AB - Kiwifruit exhibit a peculiar ripening pattern, as extensive softening is known to occur in the absence of any detectable ethylene. We previously demonstrated that this softening is regulated by low temperature independent of ethylene. However, there are no reports that provide comparisons of the ripening patterns among different kiwifruit cultivars at various storage temperatures. The purpose of this study was to compare the ripening responses and associated gene expression in ‘Sanuki Gold’ (Actinidia chinensis var. chinensis) and ‘Hayward’ ((Actinidia chinensis var. deliciosa) fruit, two kiwifruit cultivars differing in on–vine maturity dates and postharvest storability, during storage at 5 °C, 10 °C, 15 °C and 22 °C. Fruit softening, soluble solids concentration (SSC) increase and reduction of titratable acidity (TA) occurred in the absence of any detectable ethylene, and treatment with an ethylene inhibitor 1–methylcyclopropene (1–MCP) failed to suppress the changes, suggesting that they were independent of ethylene. ‘Sanuki Gold’ fruit showed a higher sensitivity to low temperature supported by accelerated fruit softening and TA reduction, and induction of several genes such as AcACO3, AcXET2, AcPG, AcEXP1, AcPMEi, AcGA2ox1, AcMADS2, AcNAC5 and AcbZIP2 at 5 °C, 10 °C and 15 °C within 28 d. By contrast, ‘Hayward’ fruit exhibited a lower sensitivity to low temperature as accelerated softening, TA reduction and induction of most ripening–associated genes were recorded only at 5 °C and 10 °C. These differences in sensitivity to low temperature, between ‘Sanuki Gold’ and ‘Hayward’ fruit, would account for the dissimilarities observed in on–vine maturity dates and postharvest storability.
KW - Actinidia chinensis var. chinensis
KW - Actinidia chinensis var. deliciosa
KW - Low temperature
KW - On–vine maturity
KW - Softening
KW - Storability
UR - http://www.scopus.com/inward/record.url?scp=85053379292&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85053379292&partnerID=8YFLogxK
U2 - 10.1016/j.postharvbio.2018.08.017
DO - 10.1016/j.postharvbio.2018.08.017
M3 - Article
VL - 147
SP - 20
EP - 28
JO - Postharvest Biology and Technology
JF - Postharvest Biology and Technology
SN - 0925-5214
ER -