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

Liu, Na; Chen, Yao; Yang, Chen; Zhang, Ping; Xie, Guishui

doi:10.1080/10942912.2021.1953071

Cited by 9 publications

(2 citation statements)

References 34 publications

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“…As shown in Figure 7 , the production of endogenous ethylene is significantly negatively correlated with firmness but is positively correlated with MDA content. These results indicate that ETH may accelerate the softening and ripening by regulating the production of endogenous ethylene in postharvest mango fruit ( 47 ). Second, previous reports have shown that chlorophyll was the main pigment masking the contribution of carotenoids and anthocyanins, leading to the green color of fruit peel ( 18 ).…”

Section: Discussionmentioning

confidence: 82%

Exogenous Ethylene Promotes Peel Color Transformation by Regulating the Degradation of Chlorophyll and Synthesis of Anthocyanin in Postharvest Mango Fruit

Chen

Wang

et al. 2022

Front. Nutr.

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Due to geographical location and climatic factors, postharvest storage and preservation of tropical fruits and vegetables are still facing huge challenges. Ethephon (ETH) is widely used as an ethylene donor to achieve the commercial color and flavor of climacteric fruits. However, the effect of ETH on fruit coloration was affected by many factors, such as fruit species, plant hormones, and storage conditions. In this study, the main mango variety “Guifei” in Hainan, China, was used to study the effects of different concentrations of ETH on fruit ripening and coloration during storage at 25°C. Results showed that postharvest treatment with ETH (300, 500, and 900 mg·L−1) enhanced the activities of ACS and ACO, stimulated the release of endogenous ethylene, and accelerated fruit softening and color transformation. Compared with control, ETH treatment not only accelerated the breakdown of chlorophyll with higher activities of Chlase and MDCase but also induced the synthesis of carotenoid and anthocyanin with higher activities of PAL, CHI, DFR, and UFGT. Moreover, the changes in DFR and UFGT activities coincided with the increase in ETH concentration. Further, correlation analysis showed that the production of endogenous ethylene induced by ETH was significantly negatively correlated with firmness and chlorophyll content, whereas positively correlated with MDA content and anthocyanin content. This study suggests that the positive effect of ETH on “Guifei” mango color transformation is concentration-dependent within a certain concentration range. Anthocyanin is the main pigment for the red formation of “Guifei” mango, and DFR and UFGT may play critical roles in anthocyanin synthesis. ETH promoted the red coloration by promoting the release of endogenous ethylene and enhancing the activities of anthocyanin synthesis enzymes.

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Section: Discussionmentioning

confidence: 82%

Exogenous Ethylene Promotes Peel Color Transformation by Regulating the Degradation of Chlorophyll and Synthesis of Anthocyanin in Postharvest Mango Fruit

Chen

Wang

et al. 2022

Front. Nutr.

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“…These obtained performance criteria confirm the appropriate potential of the e‐nose system for nondestructive monitoring of the kiwifruit postharvest ripening. According to literature, a characteristic event during the ripening of kiwifruit, besides its softening, acidity reduction, and starch‐to‐sugar conversion, is the aroma development (Asiche et al, 2017 ; Liu et al, 2021 ). The concentration of ripeness‐dependent VOCs is positively correlated with SSC, and negatively correlated with flesh firmness (Sanchez et al, 2012 ).…”

Section: Resultsmentioning

confidence: 99%

A data fusion approach for nondestructive tracking of the ripening process and quality attributes of green Hayward kiwifruit using artificial olfaction and proximal hyperspectral imaging techniques

Bakhshipour

2023

Food Science & Nutrition

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A data fusion strategy based on hyperspectral imaging (HSI) and electronic nose (e‐nose) systems was developed in this study to inspect the postharvest ripening process of Hayward kiwifruit. The extracted features from the e‐nose and HSI techniques, in single or combined mode, were used to develop machine learning algorithms. Performance evaluations proved that the fusion of olfactory and reflectance data improves the performance of discriminative and predictive algorithms. Accordingly, with high classification accuracies of 100% and 94.44% in the calibration and test stages, the data fusion‐based support vector machine (SVM) outperformed the partial least square discriminant analysis (PLSDA) for discriminating the kiwifruit samples into eight classes based on storage time. Moreover, the data fusion‐based support vector regression (SVR) was a better predictor than partial least squares regression (PLSR) for kiwifruit firmness, soluble solids content (SSC), and titratable acidity (TA) measures. The prediction R2 and RMSE criteria of the SVR algorithm on the test data were 0.962 and 0.408 for firmness, 0.964 and 0.337 for SSC, and 0.955 and 0.039 for TA, respectively. It was concluded that the hybrid of e‐nose and HSI systems coupled with the SVM algorithm delivers an effective tool for accurate and nondestructive monitoring of kiwifruit quality during storage.

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Innovative postharvest strategies for maintaining the quality of kiwifruit during storage: An updated review

Xia,

Wu,

Ali

et al. 2024

Food Frontiers

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Being a respiratory climacteric fruit, kiwifruit is susceptible to age and decay rapidly in the postharvest stage. Therefore, the development of efficient postharvest methods to maintain the kiwifruit quality has been a long‐standing goal. This review summarizes the preservation and disease control methods of kiwifruit conducted over the past 5 years, and the characteristics, advantages, and action mechanisms of various methods are thoroughly discussed. Physical, chemical, and biotechnological methods, such as low‐temperature, essential oil, and endophytic yeast treatment, can enhance postharvest kiwifruit quality to a certain extent by controlling disease, delaying chilling injury, alleviating oxidative damage, inhibiting oversoftening and off‐flavor development. However, all these techniques have limitations per se, such as the inability to prevent secondary infections and potential side effects on human health. Novel approaches such as pulsed light and cold plasma or a synergistic application of several techniques may be the future direction for kiwifruit postharvest preservation.

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

Cited by 9 publications

References 34 publications

Exogenous Ethylene Promotes Peel Color Transformation by Regulating the Degradation of Chlorophyll and Synthesis of Anthocyanin in Postharvest Mango Fruit

Exogenous Ethylene Promotes Peel Color Transformation by Regulating the Degradation of Chlorophyll and Synthesis of Anthocyanin in Postharvest Mango Fruit

A data fusion approach for nondestructive tracking of the ripening process and quality attributes of green Hayward kiwifruit using artificial olfaction and proximal hyperspectral imaging techniques

Innovative postharvest strategies for maintaining the quality of kiwifruit during storage: An updated review

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