Effect of MA Storage and 1-MCP on Storability and Quality of ‘Sanuki Gold’ Kiwifruit Harvested at Two Different Maturity Stages

Abstract

The effects of modified atmosphere (MA) storage and application of 1-methylcyclopropene (1-MCP) at harvest on the storability and quality of 'Sanuki Gold' kiwifruit harvested at two different maturity stages were investigated. MA storage in both fruit harvested early at 136 days after pollination (DAP) or late at 154 DAP delayed flesh softening, increase in soluble solid concentrations (SSC), decrease in titratable acids (TA), and reduction in fruit flesh color index compared to air stored fruit, suggesting that MA storage is effective in prolonging 'Sanuki Gold' kiwifruit storage life. Further, MA stored fruit did not attain full ripening flesh firmness and SSC thresholds even after 4 months of storage under MA conditions, suggesting that early harvested 'Sanuki Gold' kiwifruit can be stored for 4 months in MA. Fruit from both harvesting maturity stages stored under air conditions achieved maximum SSC (18%) values during storage, suggesting that two weeks early harvesting did not compromise edible quality characteristics. Only late harvested fruit treated with 1-MCP and stored in MA showed slight inhibitory effect specific to fruit softening during the first and second month of storage, suggesting that 1-MCP may have some limited ripening inhibitory effect during storage of 'Sanuki Gold' kiwifruit.

Low-temperature-modulated fruit ripening is independent of ethylene in 'Sanuki Gold' kiwifruit

“…<10 N; Kim et al , 1999 ; Yin et al , 2009 ). In a previous study, it was shown that ‘Sanuki Gold’ kiwifruit softened to ∼20% of firmness at harvest after 1 month of storage at 4 °C under ambient conditions without any detectable ethylene production ( Mworia et al , 2011 ). Similar observations have been reported in ‘Hayward’ kiwifruit ( Manolopoulou et al , 1997 ).…”

Fruit Ripening Process in Red Kiwifruit Cultivar &lsquo;Rainbow Red&rsquo; (<i>Actinidia chinensis</i>) on Vines

“…Oligonucleotide sequence ACS1 forward 5 -CGGTACTGTTTTTAGCTCTCCAGACT-3 ACS1 reverse 3 -TGGAGTGGCTACTGTCCTTTAGAA-5 ACO3 forward 5 -TGGCAACCAAAGGCCTAGAG-3 ACO3 reverse 3 -GGTGCTTTCCCAGTCCAAATC-5 EIL4 forward 5 -AAATTCACAGTTACATCACGGACCTA-3 EIL4 reverse 3 -GTCCATCACCACTGGGCATAT-5 ERF14 forward 5 -TGGGAACCAACCCCAACA-3 ERF14 reverse 3 -GCCTTTTCCCAACATTTCCTT-5 PGB forward 5 -GGTACAAGTGCCTCCGATGTC-3 PGB reverse 3 -CCTGGCATGGGAACCTCTT-5 18S rRNA forward 5 -GGAACTTGAACAAGAATGCAACAT-3 18S rRNA reverse 3 -GAGAGCAAGCACCACAAGCA-5 vest after 1 month of storage at 4°C under ambient conditions without any detectable ethylene production (Mworia et al, 2011). A similar observation has been reported for 'Hayward' kiwifruit (Manolopoulou et al, 1997).…”

Fruit Ripening and Related Gene Expression in ‘Goldone’ and ‘Jecy Gold’ Kiwifruit by Exogenous Ethylene Application

“…과실의 산 함량 또한 두 품종 모두 외생 에틸렌 처리 과실에서 무처리 과실보다 빠르게 감소하였다. 프로필렌을 처리한 '사누 키골드', '홍양' 역시 무처리 과실보다 처리 과실에서 산 함량이 빠르게 감소하였다 (Mworia et al, 2011;Murakami et al, 2014). 키위프루트의 주요 유기산 구성은 구연산(40-50%), 퀸산(40-50%), 그리고 말산(10%)이며 (Marsh et al, 2004), 후숙 과정 중 과실의 산 함량 감소는 구연산의 감소에서 기인하는 것으로 보고된 바 있다(MacRae Marsh et al, 2004).…”

“…키위프루트에서 과실의 경도는 후숙 단계를 나타내는 지표로 사용되는데, 외생 에틸렌의 처리는 과실을 균일하고 빠르게 연 화시킨다고 하였다 (Redgwell et al, 1990;Redgwell et al, 1992;Redgwell et al, 1997;Schröder and Atkinson, 2006;Lim et al, 2017). '골드원'과 '제시골드' 품종의 경도 역시 프로필렌을 처리한 다른 품종과 마찬가지로 외생 에틸렌을 처리한 과실에 서, 그리고 처리농도가 높은 과실에서 빠르게 감소되었다 (Antunes et al, 2000;Mworia et al, 2011;Murakami et al, 2014).…”

“…또한 프로필렌을 처리한 '헤이워드'에서도 유사한 결과를 얻었다 (Antunes et al, 2000). Cosgrove, 1999;Mworia et al, 2011). '사누키골드' 과실에서도 프로필렌 처리로 EXP 유전자발현이 증가하는 것이 확인되었다 (Mworia et al, 2011).…”