Abstract
The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated. The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature. Early-maturing cultivars, 'Rainbow Red' and 'Sanuki Gold' fruit stored at 5, 10, and 15C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20C maintained high firmness and TA even after 8 weeks unless they were infected with rot. A late-maturing cultivar, 'Hayward' fruit stored at 5 and 10C softened more rapidly than when stored at 0, 15, or 20C. Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene. These results suggest that 'Sanuki Gold' and 'Rainbow Red' are more sensitive to low temperatures compared to 'Hayward' and the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine.
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Claims 9
Claim · model-written summary
Higher storage temperature increased the rate of fruit initiating ethylene production due to rot development.
- Taxon
- kiwifruit
Actinidia deliciosae0 - Treatment
- various storage temperaturese0
- Outcome
- rate of fruit which initiated ethylene production due to rot developmente1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated”
e1“The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature”
Claim · model-written summary
Early-maturing Rainbow Red and Sanuki Gold fruit stored at 5, 10 and 15C showed drastic softening within 4 weeks without detectable ethylene production.
- Taxon
- kiwifruitActinidia deliciosae0
- Material
- 'Rainbow Red' and 'Sanuki Gold'e2
- Treatment
- stored at 5, 10, and 15Ce2
- Outcome
- drastic softeninge2
- Qualifier
- within 4 weeks without detectable ethylene productione2
- Comparator
- fruit stored at 0 and 20Ce2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated”
e2“Early-maturing cultivars, 'Rainbow Red' and 'Sanuki Gold' fruit stored at 5, 10, and 15C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20C maintained high firmness and TA even after 8 weeks unless they were infected with rot”
Claim · model-written summary
Early-maturing Rainbow Red and Sanuki Gold fruit stored at 5, 10 and 15C lost titratable acidity to an edible level within 4 weeks.
- Taxon
- kiwifruitActinidia deliciosae0
- Material
- 'Rainbow Red' and 'Sanuki Gold'e2
- Treatment
- stored at 5, 10, and 15Ce2
- Outcome
- titratable acidity (TA)e2
- Direction
- decreasee2
- Qualifier
- to an edible level within 4 weekse2
- Comparator
- fruit stored at 0 and 20Ce2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated”
e2“Early-maturing cultivars, 'Rainbow Red' and 'Sanuki Gold' fruit stored at 5, 10, and 15C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20C maintained high firmness and TA even after 8 weeks unless they were infected with rot”
Claim · model-written summary
Fruit stored at 0 and 20C maintained high firmness and titratable acidity even after 8 weeks unless infected with rot.
- Taxon
- kiwifruitActinidia deliciosae0
- Material
- 'Rainbow Red' and 'Sanuki Gold'e2
- Treatment
- stored at 0 and 20Ce2
- Outcome
- high firmness and TAe2
- Qualifier
- even after 8 weeks unless they were infected with rote2
- Comparator
- fruit stored at 5, 10, and 15Ce2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated”
e2“Early-maturing cultivars, 'Rainbow Red' and 'Sanuki Gold' fruit stored at 5, 10, and 15C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20C maintained high firmness and TA even after 8 weeks unless they were infected with rot”
Claim · model-written summary
Late-maturing Hayward fruit softened more rapidly at 5 and 10C than at 0, 15 or 20C.
- Taxon
- kiwifruitActinidia deliciosae0
- Material
- Haywarde3
- Treatment
- stored at 5 and 10Ce3
- Outcome
- softenede3
- Direction
- more rapidlye3
- Comparator
- stored at 0, 15, or 20Ce3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated”
e3“A late-maturing cultivar, 'Hayward' fruit stored at 5 and 10C softened more rapidly than when stored at 0, 15, or 20C”
Claim · model-written summary
1-MCP treatment did not suppress low-temperature modulated fruit ripening in any cultivar.
- Taxon
- kiwifruitActinidia deliciosae0
- Treatment
- 1-Methylcyclopropene (1-MCP)e4
- Outcome
- low temperature modulated fruit ripeninge4
- Qualifier
- in any cultivarse4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated”
e4“Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene”
Claim · model-written summary
The lack of 1-MCP effect indicates that low-temperature modulated ripening is independent of ethylene.
- Taxon
- kiwifruitActinidia deliciosae0
- Treatment
- 1-Methylcyclopropene (1-MCP)e4
- Outcome
- fruit ripeninge4
- Qualifier
- independence from ethylenee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated”
e4“Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene”
Claim · model-written summary
Sanuki Gold and Rainbow Red are more sensitive to low temperatures than Hayward.
- Taxon
- kiwifruitActinidia deliciosae0
- Material
- 'Sanuki Gold' and 'Rainbow Red'e5
- Outcome
- sensitive to low temperaturese5
- Direction
- more sensitivee5
- Comparator
- 'Hayward'e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated”
e5“'Sanuki Gold' and 'Rainbow Red' are more sensitive to low temperatures compared to 'Hayward'”
Claim · model-written summary
The low-temperature sensitivity of Sanuki Gold and Rainbow Red is involved in determining storage life and how early the fruit matures on the vine.
- Taxon
- kiwifruitActinidia deliciosae0
- Material
- 'Sanuki Gold' and 'Rainbow Red'e5
- Outcome
- storage life and how early the fruit matures on the vinee6
- Qualifier
- sensitivitye6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20C) for 8 weeks were investigated”
e5“'Sanuki Gold' and 'Rainbow Red' are more sensitive to low temperatures compared to 'Hayward'”
e6“the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine”
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