Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage
Ranran Xu,
Qian Chen,
Yizhao Zhang,
Jiali Li,
Jiahua Zhou,
Yunxiang Wang,
Hong Chang,
Fanxiang Meng,
Baogang Wang
Affiliations
Ranran Xu
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, China
Qian Chen
Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Yizhao Zhang
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, China
Jiali Li
Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Jiahua Zhou
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, China
Yunxiang Wang
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, China
Hong Chang
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, China
Fanxiang Meng
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, China
Baogang Wang
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, National R&D Center for Fruit Processing, Beijing 100093, China
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.
