The Effects of Bagging on Color Change and Chemical Composition in ‘Jinyan’ Kiwifruit (<i>Actinidia chinensis</i>)
Yunhe Xu,
Yafang Liu,
Wanqing Li,
Caining Yang,
Yujia Lin,
Yuanyuan Wang,
Chuying Chen,
Chunpeng Wan,
Jinyin Chen,
Zengyu Gan
Affiliations
Yunhe Xu
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
Yafang Liu
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
Wanqing Li
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
Caining Yang
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
Yujia Lin
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
Yuanyuan Wang
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
Chuying Chen
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
Chunpeng Wan
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
Jinyin Chen
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
Zengyu Gan
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
To explore the effect of bagging on the nutritional quality and color of kiwifruit (Actinidia spp.), the fruits of yellow-fleshed kiwifruit cultivars were analyzed after bagging treatment. Bagging treatment promoted the degreening of mesocarp and increased brightness. Bagging significantly reduced the accumulation of dry matter, titratable acids, starch, sucrose, fructose, and glucose during kiwifruit development. Additionally, bagging significantly reduced the accumulation of chlorophyll and carotenoids during development, whereas after debagging, the chlorophyll and carotenoid contents were significantly increased. Gene expression analysis showed that during most of the fruit development periods, the chlorophyll biosynthesis genes AcRCBS, AcGLUTR, and AcCHLG, and degradation genes AcCBR, AcPAO, AcPPH, AcCLH, and AcSGR had significantly lower expression levels in bagged fruit. Bagging also inhibited the expression of carotenoid metabolism genes, especially AcSGR and AcLCYB, which may play a key role in the process of fruit development during bagging by decreasing the accumulation of chlorophyll and carotenoids in kiwifruit. Additionally, bagging significantly reduced the content of AsA. The expression of the AsA biosynthesis genes AcPMI2, AcGPP2, and AcGalDH in bagged fruit was significantly lower than in the control, indicating that these may be the key genes responsible for the difference in the accumulation of AsA after bagging.
