Impact of Cultivation Conditions, Ethylene Treatment, and Postharvest Storage on Selected Quality and Bioactivity Parameters of Kiwifruit “Hayward” Evaluated by Analytical and Chemometric Methods

Abstract

Organic, semiorganic, and conventional "Hayward" kiwifruits, treated with ethylene for 24 h and stored during 10 days, were assessed by UV spectrometry, fluorometry, and chemometrical analysis for changes in selected characteristics of quality (firmness, dry matter and soluble solid contents, pH, and acidity) and bioactivity (concentration of polyphenols via Folin-Ciocalteu and p-hydroxybenzoic acid assays). All of the monitored qualitative parameters and characteristics related to bioactivity were affected either by cultivation practices or by ethylene treatment and storage. Results obtained, supported by statistical evaluation (Friedman two-way ANOVA) and chemometric analysis, clearly proved that the most significant impact on the majority of the evaluated parameters of quality and bioactivity of "Hayward" kiwifruit had the ethylene treatment followed by the cultivation practices and the postharvest storage. Total concentration of polyphenols expressed via p-hydroxybenzoic acid assay exhibited the most significant sensitivity to all three evaluated parameters, reaching a 16.5% increase for fresh organic compared to a conventional control sample. As a result of postharvest storage coupled with ethylene treatment, the difference increased to 26.3%. Three-dimensional fluorescence showed differences in the position of the main peaks and their fluorescence intensity for conventional, semiorganic, and organic kiwifruits in comparison with ethylene nontreated samples.

Unveiling Kiwifruit Metabolite and Protein Changes in the Course of Postharvest Cold Storage

“…Diseased fruit release infection-induced C 2 H 4 , which may in turn prompt ripening and feedback regulation of C 2 H 4 production in healthy contiguous kiwifruits. In the context of postharvest management, the positive effect of treating kiwifruit by low temperatures (Günther et al, 2015; Park et al, 2015b; Minas et al, 2016), with exogenous ozone (Minas et al, 2012, 2014; Tanou et al, 2015), sodium nitroprusside (Tanou et al, 2015), 1-methylcyclopropene (Mworia et al, 2012; Park et al, 2015a; Thongkum et al, 2018), acetylsalicylic acid (Zhang et al, 2003), C 2 H 4 (Hu et al, 2016; Minas et al, 2016; Park et al, 2016) and propylene (Asiche et al, 2016, 2018), or a combination of them (Minas et al, 2014, 2016; Tanou et al, 2015) was assessed, although the latter procedures have found a partial diffusion in kiwifruit industry due to their technology costs. Nevertheless, these studies provided important information on the effect of the application of these postharvest treatments on fruit firmness, respiration, acidity, shelf-life and decay, as well as on ethylene, soluble solid, reducing sugar, starch, antioxidant, and volatile compound content.…”

Bioactive Compounds Biosynthesis and Metabolism in Fruit and Vegetables

“…Diseased fruit release infection-induced C 2 H 4 , which may in turn prompt ripening and feedback regulation of C 2 H 4 production in healthy contiguous kiwifruits. In the context of postharvest management, the positive effect of treating kiwifruit by low temperatures (Günther et al, 2015;Park et al, 2015b;Minas et al, 2016), with exogenous ozone (Minas et al, 2012(Minas et al, , 2014Tanou et al, 2015), sodium nitroprusside (Tanou et al, 2015), 1-methylcyclopropene (Mworia et al, 2012;Park et al, 2015a;Thongkum et al, 2018), acetylsalicylic acid (Zhang et al, 2003), C 2 H 4 (Hu et al, 2016;Minas et al, 2016;Park et al, 2016) and propylene (Asiche et al, 2016(Asiche et al, , 2018, or a combination of them (Minas et al, 2014(Minas et al, , 2016Tanou et al, 2015) was assessed, although the latter procedures have found a partial diffusion in kiwifruit industry due to their technology costs. Nevertheless, these studies provided important information on the effect of the application of these postharvest treatments on fruit firmness, respiration, acidity, shelf-life and decay, as well as on ethylene, soluble solid, reducing sugar, starch, antioxidant, and volatile compound content.…”