Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage
Author:
Xu Ranran1, Chen Qian2, Zhang Yizhao1, Li Jiali2, Zhou Jiahua1, Wang Yunxiang1, Chang Hong1, Meng Fanxiang1, Wang Baogang1
Affiliation:
1. Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, China 2. Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Abstract
Kiwifruits are often exposed to various temperature fluctuations (TFs) during postharvest transportation and storage. To evaluate the effect of TFs on the qualities of kiwifruits during storage, kiwifruits were stored at 2 °C, 2 °C or 5 °C (TF2 °C–5 °C, alternating every 12 h), 2 °C or 7 °C (TF2 °C–7 °C, alternating every 12 h) for 3 d before long time storage at 2 °C. Observations revealed that kiwifruits stored at a constant 2 °C showed the lowest loss of weight and vitamin C because of minimized ethylene production and respiratory rate compared with that of TF2 °C–5 °C and TF2 °C–7 °C. Moreover, the results of RT-qPCR verified that the expression levels of genes encoding polygalacturonase, β-galacturonidase, and pectin methylesterase were significantly increased by the treatment of TF. Hence, TF accelerated the degradation of cell walls, softening, translucency, and relative conductivity of the flesh of kiwifruits. In addition, the impact of TF2 °C–7 °C on kiwifruits was more significant relative to TF2 °C–5 °C. The present study provides a theoretical basis for kiwifruit during cold storage.
Funder
the National Natural Science Foundation of China The Modern Agricultural Industry Technology System The Collaborative Innovation Center of Beijing Academy of Agricultural and Forestry Sciences
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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