Abstract
The main aim of the present study was the evaluation of proteins and antioxidant potential in ethylene-treated kiwifruit during the first 10 days of ripening. Kiwifruit samples were randomly divided into two groups: treated and untreated. Flesh firmness, sensory value, visual score, free sugars, soluble solids, ethylene biosynthesis, proteins, dietary fibers, total polyphenols and antioxidant potential were determined in both groups. Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group. The flesh firmness and acidity in treated samples decreased significantly in the early stage of ripening simultaneously with significant increase in the contents of free sugars, soluble solids, endogenous ethylene production, sensory value, 1-aminocyclopropane-1-carboxylic acid (ACC) content, ACC synthase and ACC oxidase activities, total polyphenols and related antioxidant potential, and was significantly higher than in untreated samples (P < 0.05). Proteins were extracted from kiwifruit and separated by modified sodium dodecyl sulphate polyacrylamide gel electrophoresis. The separation was resolved into 14 protein bands. Some minor quality changes were found only in the 32 kDa band, which was more pronounced in the treated samples. In conclusion, ethylene treatment of kiwifruits leads to positive changes in most of the studied kiwifruit compounds and to an increase in the fruit antioxidant potential. It shortens the ripening time and improves fruit quality by decreasing its flesh firmness and acidity. Some minor changes in the protein profile did not affect the fruit taste and quality.
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Claims 8
Claim · model-written summary
Ethylene treatment decreased flesh firmness and acidity of kiwifruit significantly in the early stage of ripening compared with untreated fruit.
- Taxon
- kiwifruit
Actinidia deliciosat0 - Treatment
- Ethylene (100 ppm) at 20 degrees C for 24 he0
- Outcome
- flesh firmness and aciditye1
- Direction
- decreasede1
- Comparator
- untreated samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“in kiwifruit (Actinidia deliciosa)”
e0“Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group”
e1“The flesh firmness and acidity in treated samples decreased significantly in the early stage of ripening”
e3“was significantly higher than in untreated samples (P < 0.05)”
Claim · model-written summary
Ethylene treatment increased the contents of free sugars and soluble solids in kiwifruit compared with untreated fruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- Ethylene (100 ppm) at 20 degrees C for 24 he0
- Outcome
- contents of free sugars, soluble solidse2
- Direction
- increasee2
- Comparator
- untreated samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“in kiwifruit (Actinidia deliciosa)”
e0“Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group”
e2“significant increase in the contents of free sugars, soluble solids, endogenous ethylene production”
e3“was significantly higher than in untreated samples (P < 0.05)”
Claim · model-written summary
Ethylene treatment increased endogenous ethylene production in kiwifruit compared with untreated fruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- Ethylene (100 ppm) at 20 degrees C for 24 he0
- Outcome
- endogenous ethylene productione2
- Direction
- increasee2
- Comparator
- untreated samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“in kiwifruit (Actinidia deliciosa)”
e0“Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group”
e2“significant increase in the contents of free sugars, soluble solids, endogenous ethylene production”
e3“was significantly higher than in untreated samples (P < 0.05)”
Claim · model-written summary
Ethylene treatment increased the sensory value of kiwifruit compared with untreated fruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- Ethylene (100 ppm) at 20 degrees C for 24 he0
- Outcome
- sensory valuee7
- Direction
- increasee2
- Comparator
- untreated samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“in kiwifruit (Actinidia deliciosa)”
e0“Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group”
e2“significant increase in the contents of free sugars, soluble solids, endogenous ethylene production”
e3“was significantly higher than in untreated samples (P < 0.05)”
e7“endogenous ethylene production, sensory value, 1-aminocyclopropane-1-carboxylic acid (ACC) content”
Claim · model-written summary
Ethylene treatment increased ACC synthase and ACC oxidase activities in kiwifruit compared with untreated fruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- Ethylene (100 ppm) at 20 degrees C for 24 he0
- Outcome
- ACC synthase and ACC oxidase activitiese4
- Direction
- increasee2
- Comparator
- untreated samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“in kiwifruit (Actinidia deliciosa)”
e0“Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group”
e2“significant increase in the contents of free sugars, soluble solids, endogenous ethylene production”
e3“was significantly higher than in untreated samples (P < 0.05)”
e4“1-aminocyclopropane-1-carboxylic acid (ACC) content, ACC synthase and ACC oxidase activities, total polyphenols and related antioxidant potential”
Claim · model-written summary
Ethylene treatment increased total polyphenols and related antioxidant potential in kiwifruit compared with untreated fruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- Ethylene (100 ppm) at 20 degrees C for 24 he0
- Outcome
- total polyphenols and related antioxidant potentiale4
- Direction
- increasee2
- Comparator
- untreated samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“in kiwifruit (Actinidia deliciosa)”
e0“Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group”
e2“significant increase in the contents of free sugars, soluble solids, endogenous ethylene production”
e3“was significantly higher than in untreated samples (P < 0.05)”
e4“1-aminocyclopropane-1-carboxylic acid (ACC) content, ACC synthase and ACC oxidase activities, total polyphenols and related antioxidant potential”
Claim · model-written summary
Ethylene treatment produced minor quality changes in the 32 kDa protein band of kiwifruit, more pronounced in treated samples, without affecting taste and quality.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- Ethylene (100 ppm) at 20 degrees C for 24 he0
- Gene
- 32 kDa bande6
- Outcome
- minor quality changese6
- Direction
- more pronouncede6
- Comparator
- untreated samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“in kiwifruit (Actinidia deliciosa)”
e0“Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group”
e3“was significantly higher than in untreated samples (P < 0.05)”
e6“Some minor quality changes were found only in the 32 kDa band, which was more pronounced in the treated samples”
Claim · model-written summary
Ethylene treatment shortened the ripening time of kiwifruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- Ethylenee0
- Outcome
- ripening timee5
- Direction
- shortense5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“in kiwifruit (Actinidia deliciosa)”
e0“Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group”
e5“It shortens the ripening time”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.