Abstract
The responses of three kiwifruit cultivars, Actinidia chinensis ‘Sanuki Gold’, A. chinensis ‘Rainbow Red’, and A. deliciosa ‘Hayward’ to various storage temperatures (0, 5, 10, 15, and 20°C) for 8 weeks were investigated. The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature. Early-maturing cultivars, ‘Rainbow Red’ and ‘Sanuki Gold’ fruit stored at 5, 10, and 15°C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20°C maintained high firmness and TA even after 8 weeks unless they were infected with rot. A late-maturing cultivar, ‘Hayward’ fruit stored at 5 and 10°C softened more rapidly than when stored at 0, 15, or 20°C. Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene. These results suggest that ‘Sanuki Gold’ and ‘Rainbow Red’ are more sensitive to low temperatures compared to ‘Hayward’ and the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine.
| Original language | English |
|---|---|
| Pages (from-to) | 403-410 |
| Number of pages | 8 |
| Journal | Horticulture Journal |
| Volume | 86 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2017 |
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Keywords
- Early-maturing cultivar
- Late-maturing cultivar
- Low-temperature storage
- Rot incidence
ASJC Scopus subject areas
- Plant Science
- Horticulture
Cite this
Effect of storage temperature on fruit ripening in three kiwifruit cultivars. / Asiche, William Olubero; Mitalo, Oscar Witere; Kasahara, Yuka; Tosa, Yasuaki; Mworia, Eric Gituma; Ushijima, Koichiro; Nakano, Ryohei; Kubo, Yasutaka.
In: Horticulture Journal, Vol. 86, No. 3, 2017, p. 403-410.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of storage temperature on fruit ripening in three kiwifruit cultivars
AU - Asiche, William Olubero
AU - Mitalo, Oscar Witere
AU - Kasahara, Yuka
AU - Tosa, Yasuaki
AU - Mworia, Eric Gituma
AU - Ushijima, Koichiro
AU - Nakano, Ryohei
AU - Kubo, Yasutaka
PY - 2017
Y1 - 2017
N2 - The responses of three kiwifruit cultivars, Actinidia chinensis ‘Sanuki Gold’, A. chinensis ‘Rainbow Red’, and A. deliciosa ‘Hayward’ to various storage temperatures (0, 5, 10, 15, and 20°C) for 8 weeks were investigated. The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature. Early-maturing cultivars, ‘Rainbow Red’ and ‘Sanuki Gold’ fruit stored at 5, 10, and 15°C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20°C maintained high firmness and TA even after 8 weeks unless they were infected with rot. A late-maturing cultivar, ‘Hayward’ fruit stored at 5 and 10°C softened more rapidly than when stored at 0, 15, or 20°C. Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene. These results suggest that ‘Sanuki Gold’ and ‘Rainbow Red’ are more sensitive to low temperatures compared to ‘Hayward’ and the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine.
AB - The responses of three kiwifruit cultivars, Actinidia chinensis ‘Sanuki Gold’, A. chinensis ‘Rainbow Red’, and A. deliciosa ‘Hayward’ to various storage temperatures (0, 5, 10, 15, and 20°C) for 8 weeks were investigated. The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature. Early-maturing cultivars, ‘Rainbow Red’ and ‘Sanuki Gold’ fruit stored at 5, 10, and 15°C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20°C maintained high firmness and TA even after 8 weeks unless they were infected with rot. A late-maturing cultivar, ‘Hayward’ fruit stored at 5 and 10°C softened more rapidly than when stored at 0, 15, or 20°C. Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene. These results suggest that ‘Sanuki Gold’ and ‘Rainbow Red’ are more sensitive to low temperatures compared to ‘Hayward’ and the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine.
KW - Early-maturing cultivar
KW - Late-maturing cultivar
KW - Low-temperature storage
KW - Rot incidence
UR - http://www.scopus.com/inward/record.url?scp=85025699060&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85025699060&partnerID=8YFLogxK
U2 - 10.2503/hortj.OKD-028
DO - 10.2503/hortj.OKD-028
M3 - Article
AN - SCOPUS:85025699060
VL - 86
SP - 403
EP - 410
JO - Horticulture Journal
JF - Horticulture Journal
SN - 2189-0102
IS - 3
ER -