This study aimed to understand the fruit ripening characteristics according to kiwifruit varieties and investigate the post-harvest management method appropriate for cultivar grown in Korea. The experiments were divided into three topics. In the first experiment, fruit ripening characteristics were ...
This study aimed to understand the fruit ripening characteristics according to kiwifruit varieties and investigate the post-harvest management method appropriate for cultivar grown in Korea. The experiments were divided into three topics. In the first experiment, fruit ripening characteristics were investigated according to exogenous ethylene treatment. In the second experiment, fruit ripening characteristics were investigated according to storage temperature after exogenous ethylene treatment. In the last experiment, changes in the quality of kiwifruit during low-temperature storage and changes in gene expression associated with cell wall degradation and ethylene biosynthesis. The varieties of kiwifruit used in the experiments were as follows: 3 domestic cultivars (Actinidia deliciosa ‘Garmrok’, A. chinensis ‘Goldone’, ‘Jecy Gold’) and New Zealand cultivar (A. deliciosa ‘Hayward’). The experiments were performed with the kiwifruit classified as two different species: A. deliciosa and A. chinensis. With respect to changes in the quality of kiwifruit after exogenous ethylene treatment, all varieties of fruits treated with exogenous ethylene showed faster ripening than non-treated fruits. The analysis of gene expression in fruits according to exogenous ethylene treatment identified ACO gene being associated with ethylene biosynthesis, and PGC, EXP1, and EXP2 genes being associated with cell wall degradation. In most cases, gene expression was higher in ethylene treated fruits. With respect to changes in the quality of fruits according to storage temperature after exogenous ethylene treatment, changes occurred more rapidly at higher storage temperature. At storage temperature of 5°C, all four varieties did not show after-ripening until the 30th day. Based on the findings in this study, it was determined that ‘Garmrok’ kiwifruit retained their quality for a shorter period of time than the ‘Hayward’ kiwifruit during low-temperature storage, and unlike A. chinensis varieties, which generally have a short quality retention time, the ‘Goldone’ and ‘Jecy Gold’ varieties showed quality retention that was similar to that of the ‘Hayward’ kiwifruit. In addition, proper treatment concentration for each variety was identified through exogenous ethylene treatment experiment. For the ‘Garmrok’ and ‘Hayward’ varieties, treatment with 1,000μL·L-1 of exogenous ethylene resulted in suitable ripening at 6 and 9 days after the treatment, whereas for the ‘Goldone’ and ‘Jecy Gold’ varieties, treatment with 100μL·L-1 of exogenous ethylene resulted in suitable ripening at 9 and 15 days after the treatment. With respect to changes in the quality of fruits according to storage temperature after treatment with exogenous ethylene, all four varieties showed more rapid changes at higher storage temperature, while the fruits stored at 5°C did not reach a visible level until the 30th day of storage. It is believed that the findings in this study may be used as important information for understanding the fruit ripening characteristics of kiwifruit for different varieties and for post-harvest management of domestic cultivars.
This study aimed to understand the fruit ripening characteristics according to kiwifruit varieties and investigate the post-harvest management method appropriate for cultivar grown in Korea. The experiments were divided into three topics. In the first experiment, fruit ripening characteristics were investigated according to exogenous ethylene treatment. In the second experiment, fruit ripening characteristics were investigated according to storage temperature after exogenous ethylene treatment. In the last experiment, changes in the quality of kiwifruit during low-temperature storage and changes in gene expression associated with cell wall degradation and ethylene biosynthesis. The varieties of kiwifruit used in the experiments were as follows: 3 domestic cultivars (Actinidia deliciosa ‘Garmrok’, A. chinensis ‘Goldone’, ‘Jecy Gold’) and New Zealand cultivar (A. deliciosa ‘Hayward’). The experiments were performed with the kiwifruit classified as two different species: A. deliciosa and A. chinensis. With respect to changes in the quality of kiwifruit after exogenous ethylene treatment, all varieties of fruits treated with exogenous ethylene showed faster ripening than non-treated fruits. The analysis of gene expression in fruits according to exogenous ethylene treatment identified ACO gene being associated with ethylene biosynthesis, and PGC, EXP1, and EXP2 genes being associated with cell wall degradation. In most cases, gene expression was higher in ethylene treated fruits. With respect to changes in the quality of fruits according to storage temperature after exogenous ethylene treatment, changes occurred more rapidly at higher storage temperature. At storage temperature of 5°C, all four varieties did not show after-ripening until the 30th day. Based on the findings in this study, it was determined that ‘Garmrok’ kiwifruit retained their quality for a shorter period of time than the ‘Hayward’ kiwifruit during low-temperature storage, and unlike A. chinensis varieties, which generally have a short quality retention time, the ‘Goldone’ and ‘Jecy Gold’ varieties showed quality retention that was similar to that of the ‘Hayward’ kiwifruit. In addition, proper treatment concentration for each variety was identified through exogenous ethylene treatment experiment. For the ‘Garmrok’ and ‘Hayward’ varieties, treatment with 1,000μL·L-1 of exogenous ethylene resulted in suitable ripening at 6 and 9 days after the treatment, whereas for the ‘Goldone’ and ‘Jecy Gold’ varieties, treatment with 100μL·L-1 of exogenous ethylene resulted in suitable ripening at 9 and 15 days after the treatment. With respect to changes in the quality of fruits according to storage temperature after treatment with exogenous ethylene, all four varieties showed more rapid changes at higher storage temperature, while the fruits stored at 5°C did not reach a visible level until the 30th day of storage. It is believed that the findings in this study may be used as important information for understanding the fruit ripening characteristics of kiwifruit for different varieties and for post-harvest management of domestic cultivars.
주제어
#Postharvest Kiwifruit Exogeous ethylene
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