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

• DOI: 10.20944/preprints202308.1590.v1
• Publication Date: 2023-08-23T00:31:31Z
• Authors: Ranran Xu; Qian Chen; Yizhao Zhang; Jiali Li; Jiahua Zhou; Yunxiang Wang; Hong Chang; Fanxiang Meng; Baogang Wang
• Keywords: Flesh; Pectin

Kiwifruits are often exposed to various temperature fluctuation (TF) during postharvest storage. To evaluate the effect of TF on qualities kiwifruits, fruits were stored at 2 ºC, ºC or 5 (TF2ºC-5ºC), 7 (TF2ºC-7ºC), alternating every 12 h. Observations revealed that kiwifruits constant °C showed lowest loss weight and vitamin C due minimum ethylene production respiratory rate compared TF2ºC-5ºC TF2ºC-7ºC. Moreover, results RT-qPCR verifed expression genes encoding polygalacturonase, β-galacturonidase, pectin methyl esterase was significantly increased by treatment TF. Hence, accelerated degradation cell walls, softening, translucency relative conductivity flesh kiwifruits. Besides, impact TF2ºC-7ºC more significant TF2ºC-5ºC. The present study provides a theoretical basis for kiwifruit cold