Comparative Study of Ripening Related Gene Expression and Postharvest Physiological Changes between Astringent and Nonastringent Persimmon Cultivars

文献类型： 外文期刊

第一作者： Kou, Jingjing

作者： Kou, Jingjing;Zhao, Zhihui;Wang, Wenjiang;Wei, Chuangqi;Guan, Junfeng;Ference, Christopher

作者机构：

关键词： astringency; cell wall enzyme; ethylene; postharvest quality; real-time polymerase chain reaction; RT-PCR

期刊名称：JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE （ 影响因子：1.144； 五年影响因子：1.617 ）

ISSN： 0003-1062

年卷期： 2020 年 145 卷 3 期

页码：

收录情况： SCI

摘要： 'Mopan' persimmon (Diospyros kaki Thunb.) is a traditional astringent cultivar of persimmon and 'Yoho' persimmon (D. kaki) is a newly introduced Japanese nonastringent type of cultivar in northern China. Studies were conducted to investigate the physiological changes and expression of ripening-related genes in the postharvest process at different periods under the effects of endogenous ethylene in both cultivars. Persimmons were harvested and stored under room temperature for 20 days. An analysis of physiological changes showed significant differences between the two cultivars. Total soluble solids declined in 'Mopan' fruit, whereas those in 'Yoho' fruit increased during storage. Firmness, color, index of absorbance difference, total and soluble tannin contents, ethylene production, and respiration rates showed the same trend, but these values vary by cultivar. 'Mopan' fruit softened rapidly after harvest and attained edible quality in 20 days, with an increased rate of softening accompanied by increased expression of ripening-related genes. In contract, 'Yoho' fruit softening occurred slowly and did not soften even after 20 days, with minimal accumulation of the ripening-related genes. The information obtained from this study demonstrates that cell wall-hydrolyzing enzymes, the de-astringent process, and endogenous ethylene have critical roles in postharvest ripening, gene expression, and physiological property changes of 'Mopan' and 'Yoho' persimmon fruit during storage.

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