Extension of Shelf-life by Limited Duration of Propylene and 1-MCP Treatments in Three Kiwifruit Cultivars
Extension of Shelf-life by Limited Duration of Propylene and 1-MCP Treatments in Three Kiwifruit Cultivars
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DOI：
10.2503/hortj.mi-066
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发表时间：
2016-01-01
影响因子：
1.2
通讯作者：
Kubo, Yasutaka
中科院分区：
文献类型：
--
作者：
Asiche, William Olubero;Mworia, Eric Gituma;Kubo, Yasutaka
为了延长猕猴桃的“食窗”，即适宜食用的最佳成熟期，对3个猕猴桃品种'彩虹红'中华猕猴桃、'萨努基Gold' A. chinensis和'海沃德' A.美味的。丙烯处理开始成熟过程诱导果实软化，增加可溶性固形物含量（SSC），并减少可滴定酸（TA），有或没有内源性乙烯的产生，这取决于曝光的持续时间。一旦内源乙烯被诱导，它会加速果实的成熟，导致过熟期和“吃窗”缩短。“彩虹红”和“萨努基Gold”果实经丙烯连续或48 h处理后，其内源乙烯释放量仅为2 d（处理后3-5 d），而“海沃德”果实的内源乙烯释放量为7 d（处理后3-10 d）。限制丙烯处理的3个品种的24 h诱导成熟没有检测到乙烯的产生，这表明，最佳的成熟期可以达到没有内源乙烯的产生，从而导致较长的“吃窗口”。丙烯处理48 h后再用1-MCP处理可延长彩虹红和萨努基金果实的“食窗”和货架期，并抑制内源乙烯的释放。这些结果说明了不同时间的丙烯处理在促进猕猴桃成熟和1-MCP处理的附加效益，以延长新的高品质猕猴桃品种，'彩虹红'和'萨努基金'的货架寿命的实用性。
In order to extend the "eating window", the optimum ripening phase suitable for eating, the combination of treatment with propylene (an ethylene analog) and 1-methylcyclopropene (1-MCP; an ethylene inhibitor) was assessed in three kiwifruit cultivars: 'Rainbow Red' Actinidia chinensis, 'Sanuki Gold' A. chinensis, and 'Hayward' A. deliciosa. Propylene treatment initiated the ripening process by inducing fruit softening, increasing soluble solid content (SSC), and decreasing titratable acids (TA), with or without endogenous ethylene production, depending on the duration of exposure. Once endogenous ethylene was induced, it accelerated fruit ripening, resulting in an over-ripening phase and shortening of the "eating window". 'Rainbow Red' and 'Sanuki Gold' fruit treated with propylene continuously or for 48 h initiated endogenous ethylene production that led to an "eating window" lasting only 2 days (range of 3-5 days after the start of treatment), whereas it lasted for 7 days (range 3-10 days) in 'Hayward' fruit. Limited propylene treatment of the three cultivars for 24 h induced ripening without the detection of ethylene production, suggesting that the optimum ripening phase suitable for eating can be attained without endogenous ethylene production, resulting in a longer "eating window". 'Rainbow Red' and 'Sanuki Gold' fruit treated with propylene for 48 h followed by 1-MCP treatment had extended "eating window" and shelf-life, with the suppression of endogenous ethylene. These results illustrate the practicability of different durations of propylene treatment in facilitating kiwifruit ripening and the additional benefit of 1-MCP treatment to the extend shelf-life of new high-quality kiwifruit cultivars, 'Rainbow Red' and 'Sanuki Gold'.