Different expression of kiwifruit ethylene-related genes during low storage temperatures

Afshar-Mohammadian, Mansour; Fallah, Seyyed Fatemeh; Rezadoost, Mohammad Hossein

doi:10.1007/s00003-018-1205-6

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…This could be due to variances in the varieties and harvesting procedures. The starch component of the avocado is broken down during the ripening and softening phase, which tends to increase the sugars in the avocado [30][31][32]. According to Taiti et al [33] and Caparrotta et al [34], an increase in soluble sugars is linked to the conversion of polysaccharides and organic acids into sugars or short-chained acids.…”

Section: Chemical Properties Of the Different Varieties Of Avocado Fr...mentioning

confidence: 99%

Identification of Suitable Budwood Source through Quality Assessment of Avocado (Persea americana Mill.)

Idun

Osei

Tandoh

2022

JEAI

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Avocado (Persea americana Mill.) is gaining increasing global appeal and has received massive marketing and distribution due to its significant nutritional benefits for human health. There is little or no history on how the fruit was introduced into the country. However, raising suitable planting materials continues to be a challenge. Thus, the study sought to identify suitable budwood sources through fruit quality assessments. Mature, bruised-free fruits were harvested from five different trees at New Koforidua in the Ashanti Region of Ghana. The experimental design for this study was a Completely Randomized Design (CRD) with five replicates. Twenty-five fruits were selected from each tree for data collection and fruit analysis. The parameters studied were the physical properties (fruit weight, fruit firmness, seed weight, pulp weight, peel weight, fruit length and fruit diameter) and chemical properties [chemical composition, pH, total titratable acids (TTA) and total soluble solids (TSS)]. A sensory analysis was also conducted. The statistics were subjected to the Statistix version 10 and the means were separated using the LSD at an alpha level of 0.01. Significant differences were found in the seed weight, pulp weight, fruit length and diameter respectively, at an alpha value (p≤0.01) with “tree F” showing the highest recordings (92.03±5.57) for seed weight, (267.84±569) for pulp weight, (13.90±0.32) for fruit length and (8.44±0.12) for diameter, respectively. There was a progressive reduction in the fruit weight and fruit firmness over a period of seven and five days, respectively. There was a significant difference in the TSS and TTA at an alpha value of 0.01 with treatment J and treatment H recording the highest values of (0.36±0.02) and (1.18±0.07), respectively. The study showed that fruits of treatment F possess superior qualities than the rest of the varieties and can be a suitable budwood source.

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Section: Chemical Properties Of the Different Varieties Of Avocado Fr...mentioning

confidence: 99%

Identification of Suitable Budwood Source through Quality Assessment of Avocado (Persea americana Mill.)

Idun

Osei

Tandoh

2022

JEAI

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“…[13,14] Adequate postharvest ripening could preserve the shelf quality after transferring from cold storage by reducing the ethylene release rate, increasing the antioxidant enzymatic activity, and maintaining the reactive oxygen metabolism balance. [15] Early work suggested that fruit softening, SSC increase, and decrease in titratable acidity (TA) occurs faster in fruit at 5°C, 10°C, or 15°C compared with 0°C and 20°C in the absence of any detectable ethylene, and up-regulates AdACO1, AdACO2, AcACO3, AdETR2, AdETR3, AcMADS2, AcNAC3, and AcNAC5, [3,8,[16][17][18] and restores levels of aroma-related esters before ripening after cold storage (1.5°C) for two or 4 months. [19] Ethylene inhibitor 1-methylcyclopropene (1-MCP) is commonly used to inhibit climacteric fruit ripening.…”

Section: Introductionmentioning

confidence: 99%

Ripening and ethylene production affected by 1-MCP in different parts of kiwifruit during postharvest storage

Liu

Chen

Yang

et al. 2021

International Journal of Food Properties

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Ethylene plays an important role in kiwifruit ripening. However, it is unclear whether there are differences in ethylene production in different parts of kiwifruit during postharvest ripening. Kiwifruit were treated with 0.5 μL L −1 1-MCP for 12 h at 20°C and stored at 20 ± 1°C. The results showed the firmness, soluble sugar, total soluble solids (TSS), and AcACS1 and AcETR2 gene expressions were the highest in the core, and starch, AcACO2, and AcACO3 gene expressions were the highest in the seedless pulp at harvest. Starch content and firmness decreased significantly, and soluble sugar content, TSS, AcACO2, and AcETR2 gene expressions increased significantly in all parts during postharvest ripening. On the other hand, 1-MCP can significantly inhibit these changes in the fruits during ripening. The respiration rate and AcACS1 gene expression increased first and then reduced in all parts and were suppressed by 1-MCP. Ethylene was detected in the core and seeded pulp at 3 and 9 d of storage, respectively, but not in the seedless pulp. Overall, the results suggested there are differences in softening, ethylene production, and related gene expression in different parts of kiwifruit at harvest and during postharvest ripening, and 1-MCP inhibited softening and ethylene production of kiwifruit during postharvest ripening.

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Role of chlorine dioxide and chloroxyanions residue in yellowing alleviation of ready-to-eat broccoli: Insights from transcriptomic evidence

Lin

Luo

Jiang

et al. 2022

Postharvest Biology and Technology

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Different expression of kiwifruit ethylene-related genes during low storage temperatures

Cited by 3 publications

References 25 publications

Identification of Suitable Budwood Source through Quality Assessment of Avocado (Persea americana Mill.)

Identification of Suitable Budwood Source through Quality Assessment of Avocado (Persea americana Mill.)

Ripening and ethylene production affected by 1-MCP in different parts of kiwifruit during postharvest storage

Role of chlorine dioxide and chloroxyanions residue in yellowing alleviation of ready-to-eat broccoli: Insights from transcriptomic evidence

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