Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars
Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars
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DOI：
10.2503/hortj.okd-028
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发表时间：
2017-07-01
影响因子：
1.2
通讯作者：
Kubo, Yasutaka
中科院分区：
文献类型：
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作者：
Asiche, William Olubero;Mitalo, Oscar Witere;Kubo, Yasutaka
研究了猕猴桃品种猕猴桃‘Sanuki Gold’、猕猴桃‘Rainbow Red’和猕猴桃‘Hayward’对不同贮藏温度（0、5、10、15和20℃）8周的反应。果实因腐烂而产生乙烯的速率随着贮藏温度的升高而增加。早熟品种,“彩虹红”和“Sanuki黄金”水果储存在5、10和15摄氏度显示激烈的软化和可滴定酸度下降(TA)食用级别4周内没有检测到乙烯生产,而水果储存在0到20摄氏度保持高坚定甚至TA 8周后,除非他们被感染腐烂。晚熟的品种,“海沃德”水果储存在5和10摄氏度软化速度高于储存在0时,15日1-甲基环丙烯（1-MCP）处理没有抑制任何品种的低温调节果实成熟，表明其与乙烯无关。这些结果表明，与“Hayward”相比，“Sanuki Gold”和“Rainbow Red”对低温更敏感，这种敏感性涉及到果实在藤上的储存寿命和成熟时间的决定。
The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20 degrees C) for 8 weeks were investigated. The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature. Early-maturing cultivars, 'Rainbow Red' and 'Sanuki Gold' fruit stored at 5, 10, and 15 degrees C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20 degrees C maintained high firmness and TA even after 8 weeks unless they were infected with rot. A late-maturing cultivar, 'Hayward' fruit stored at 5 and 10 degrees C softened more rapidly than when stored at 0, 15, or 20 degrees C. Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene. These results suggest that 'Sanuki Gold' and 'Rainbow Red' are more sensitive to low temperatures compared to 'Hayward' and the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine.