Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage
Kiwifruits are often exposed to various temperature fluctuations (TFs) during postharvest transportation and storage. To evaluate the effect of TFs on the qualities of kiwifruits during storage, kiwifruits were stored at 2 °C, 2 °C or 5 °C (TF2 °C–5 °C, alternating every 12 h), 2 °C or 7 °C (TF2 °C–...
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/21/3892 |
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| author | Ranran Xu Qian Chen Yizhao Zhang Jiali Li Jiahua Zhou Yunxiang Wang Hong Chang Fanxiang Meng Baogang Wang |
| author_facet | Ranran Xu Qian Chen Yizhao Zhang Jiali Li Jiahua Zhou Yunxiang Wang Hong Chang Fanxiang Meng Baogang Wang |
| author_sort | Ranran Xu |
| collection | DOAJ |
| description | Kiwifruits are often exposed to various temperature fluctuations (TFs) during postharvest transportation and storage. To evaluate the effect of TFs on the qualities of kiwifruits during storage, kiwifruits were stored at 2 °C, 2 °C or 5 °C (TF2 °C–5 °C, alternating every 12 h), 2 °C or 7 °C (TF2 °C–7 °C, alternating every 12 h) for 3 d before long time storage at 2 °C. Observations revealed that kiwifruits stored at a constant 2 °C showed the lowest loss of weight and vitamin C because of minimized ethylene production and respiratory rate compared with that of TF2 °C–5 °C and TF2 °C–7 °C. Moreover, the results of RT-qPCR verified that the expression levels of genes encoding polygalacturonase, β-galacturonidase, and pectin methylesterase were significantly increased by the treatment of TF. Hence, TF accelerated the degradation of cell walls, softening, translucency, and relative conductivity of the flesh of kiwifruits. In addition, the impact of TF2 °C–7 °C on kiwifruits was more significant relative to TF2 °C–5 °C. The present study provides a theoretical basis for kiwifruit during cold storage. |
| first_indexed | 2024-03-11T11:30:51Z |
| format | Article |
| id | doaj.art-8634fe8d422045379b4f1b8cca87eb8e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:30:51Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8634fe8d422045379b4f1b8cca87eb8e2023-11-10T15:02:38ZengMDPI AGFoods2304-81582023-10-011221389210.3390/foods12213892Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold StorageRanran Xu0Qian Chen1Yizhao Zhang2Jiali Li3Jiahua Zhou4Yunxiang Wang5Hong Chang6Fanxiang Meng7Baogang Wang8Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, ChinaInstitute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, ChinaInstitute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, ChinaInstitute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, ChinaInstitute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, ChinaInstitute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, ChinaInstitute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, ChinaKiwifruits are often exposed to various temperature fluctuations (TFs) during postharvest transportation and storage. To evaluate the effect of TFs on the qualities of kiwifruits during storage, kiwifruits were stored at 2 °C, 2 °C or 5 °C (TF2 °C–5 °C, alternating every 12 h), 2 °C or 7 °C (TF2 °C–7 °C, alternating every 12 h) for 3 d before long time storage at 2 °C. Observations revealed that kiwifruits stored at a constant 2 °C showed the lowest loss of weight and vitamin C because of minimized ethylene production and respiratory rate compared with that of TF2 °C–5 °C and TF2 °C–7 °C. Moreover, the results of RT-qPCR verified that the expression levels of genes encoding polygalacturonase, β-galacturonidase, and pectin methylesterase were significantly increased by the treatment of TF. Hence, TF accelerated the degradation of cell walls, softening, translucency, and relative conductivity of the flesh of kiwifruits. In addition, the impact of TF2 °C–7 °C on kiwifruits was more significant relative to TF2 °C–5 °C. The present study provides a theoretical basis for kiwifruit during cold storage.https://www.mdpi.com/2304-8158/12/21/3892temperature fluctuationkiwifruitscold storageflesh texturequalities |
| spellingShingle | Ranran Xu Qian Chen Yizhao Zhang Jiali Li Jiahua Zhou Yunxiang Wang Hong Chang Fanxiang Meng Baogang Wang Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage Foods temperature fluctuation kiwifruits cold storage flesh texture qualities |
| title | Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage |
| title_full | Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage |
| title_fullStr | Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage |
| title_full_unstemmed | Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage |
| title_short | Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage |
| title_sort | research on flesh texture and quality traits of kiwifruit cv xuxiang with fluctuating temperatures during cold storage |
| topic | temperature fluctuation kiwifruits cold storage flesh texture qualities |
| url | https://www.mdpi.com/2304-8158/12/21/3892 |
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