Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage

文献类型： 外文期刊

第一作者： Xu, Ranran

作者： Xu, Ranran;Zhang, Yizhao;Zhou, Jiahua;Wang, Yunxiang;Chang, Hong;Meng, Fanxiang;Wang, Baogang;Chen, Qian;Li, Jiali

作者机构：

关键词： temperature fluctuation; kiwifruits; cold storage; flesh texture; qualities

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 21 期

页码：

收录情况： SCI

摘要： 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 degrees C, 2 degrees C or 5 degrees C (TF2 degrees C-5 degrees C, alternating every 12 h), 2 degrees C or 7 degrees C (TF2 degrees C-7 degrees C, alternating every 12 h) for 3 d before long time storage at 2 degrees C. Observations revealed that kiwifruits stored at a constant 2 degrees C showed the lowest loss of weight and vitamin C because of minimized ethylene production and respiratory rate compared with that of TF2 degrees C-5 degrees C and TF2 degrees C-7 degrees C. Moreover, the results of RT-qPCR verified that the expression levels of genes encoding polygalacturonase, beta-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 degrees C-7 degrees C on kiwifruits was more significant relative to TF2 degrees C-5 degrees C. The present study provides a theoretical basis for kiwifruit during cold storage.

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