Low Temperature Increases Ethylene Sensitivity in Actinidia chinensis ‘Rainbow Red’ Kiwifruit

Abstract

Premature softening during low-temperature storage is a major issue in the red kiwifruit (Actinidia chinensis Planch.) cultivar 'Rainbow Red'. The objective of this study was to investigate the effect of low temperature on ethylene sensitivity in this cultivar. We demonstrate how ethylene preconditioning at 4°C and 25°C interacted with more rapidly ripening at the lower temperature in 'Rainbow Red' kiwifruit. The expression of ripeningrelated genes ACS1, ACO3, EIL4, ERF14, and PGB was at the basal level during ethylene preconditioning at 4°C and 25°C, and rapidly increased with ethylene treatment following ripening. These results suggest that low-temperature storage enhances ethylene sensitivity in 'Rainbow Red'.

Characterization of Ripening-related Genes Involved in Ethylene-independent Low Temperature-modulated Ripening in ‘Rainbow Red’ Kiwifruit during Storage and On-vine

“…The fruit have a high SSC of >18% and a TA of ~1% making it a premium cultivar (Asiche et al, 2016;Murakami et al, 2014). Gradual softening of 'Rainbow Red' fruit during low temperature storage has been previously reported (Asiche et al, 2018;Murakami et al, 2014).…”

“…Gradual softening of 'Rainbow Red' fruit during low temperature storage has been previously reported (Asiche et al, 2018;Murakami et al, 2014). Although this softening was attributed to increased ethylene sensitivity of the fruit at low temperature (Murakami et al, 2014), it is postulated to be independent of ethylene and only due to responses to low temperature (Asiche et al, 2018). However, there is limited information on the expression of ripening-associated genes at various storage temperatures in the absence of ethylene.…”

“…The fruit have a high SSC of >18% and a TA of ~1% making it a premium cultivar (Asiche et al, 2016;Murakami et al, 2014). Gradual softening of 'Rainbow Red' fruit during low temperature storage has been previously reported (Asiche et al, 2018;Murakami et al, 2014). Although this softening was attributed to increased ethylene sensitivity of the fruit at low temperature (Murakami et al, 2014), it is postulated to be independent of ethylene and only due to responses to low temperature (Asiche et al, 2018).…”

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).…”