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Preparation, Shelf, and Eating Quality of Ready-to-Eat “Guichang” Kiwifruit: Regulation by Ethylene and 1-MCP

ABSTRACT: The acceptance of kiwifruit by consumers is significantly affected by its slow ripening and susceptibility to deterioration. Ready-to-eat “Guichang” kiwifruit and its preparation technology were studied by the regulation of ethylene and 1-MCP. Harvested kiwifruits were treated with 100–2000 μl L−1ethylene for 36 h (20°C) and then treatment with 0–0.5 μl L−1 1-MCP. The results showed that the preservation effect of 0.5 μl L−1 1-MCP is inefficient when the soluble solid content of kiwifruit exceeded 15%. The ethylene-treated fruits reached an “edible window” after 24 h, but a higher concentration of ethylene would not further improve ripening efficiency, while the optimal ethylene concentration was 250 μl L−1. Moreover, after 250 μl L−1 ethylene treatment, 0.5 μl L−1 1-MCP would effectively prolong the “edible window” of fruits by approximately 19 days. The volatile component variety and ester content of 0.5 μl L−1 1-MCP-treated fruits were not different from those of the CK group. Principal component analysis and hierarchical cluster analysis indicated that the eating quality of fruits treated with 0.5 μl L−1 1-MCP was similar to that of fruits treated with ethylene. Consequently, ready-to-eat “Guichang” kiwifruit preparation includes ripening with 250 μl L−1 (20°C, 36 h) ethylene without exceeding the 1-MCP threshold and then treated with 0.5 μl L−1 1-MCP (20°C, 24 h). This study highlights the first development of a facile and low-cost preparation technology for ready-to-eat “Guichang” kiwifruit, which could reduce the time for harvested kiwifruit to reach the “edible window” and prolong the “edible window” of edible kiwifruit.

SUBMITTER: Yan H

PROVIDER: S-EPMC9326346 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:BackgroundThe phytohormone ethylene controls many processes in plant development and acts as a key signaling molecule in response to biotic and abiotic stresses: it is rapidly induced by flooding, wounding, drought, and pathogen attack as well as during abscission and fruit ripening. In kiwifruit (Actinidia spp.), fruit ripening is characterized by two distinct phases: an early phase of system-1 ethylene biosynthesis characterized by absence of autocatalytic ethylene, followed by a late burst of autocatalytic (system-2) ethylene accompanied by aroma production and further ripening. Progress has been made in understanding the transcriptional regulation of kiwifruit fruit ripening but the regulation of system-1 ethylene biosynthesis remains largely unknown. The aim of this work is to better understand the transcriptional regulation of both systems of ethylene biosynthesis in contrasting kiwifruit organs: fruit and leaves.ResultsA detailed molecular study in kiwifruit (A. chinensis) revealed that ethylene biosynthesis was regulated differently between leaf and fruit after mechanical wounding. In fruit, wound ethylene biosynthesis was accompanied by transcriptional increases in 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS), ACC oxidase (ACO) and members of the NAC class of transcription factors (TFs). However, in kiwifruit leaves, wound-specific transcriptional increases were largely absent, despite a more rapid induction of ethylene production compared to fruit, suggesting that post-transcriptional control mechanisms in kiwifruit leaves are more important. One ACS member, AcACS1, appears to fulfil a dominant double role; controlling both fruit wound (system-1) and autocatalytic ripening (system-2) ethylene biosynthesis. In kiwifruit, transcriptional regulation of both system-1 and -2 ethylene in fruit appears to be controlled by temporal up-regulation of four NAC (NAM, ATAF1/2, CUC2) TFs (AcNAC1-4) that induce AcACS1 expression by directly binding to the AcACS1 promoter as shown using gel-shift (EMSA) and by activation of the AcACS1 promoter in planta as shown by gene activation assays combined with promoter deletion analysis.ConclusionsOur results indicate that in kiwifruit the NAC TFs AcNAC2-4 regulate both system-1 and -2 ethylene biosynthesis in fruit during wounding and ripening through control of AcACS1 expression levels but not in leaves where post-transcriptional/translational regulatory mechanisms may prevail.

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Preparation, Shelf, and Eating Quality of Ready-to-Eat “Guichang” Kiwifruit: Regulation by Ethylene and 1-MCP

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