Abstract
We applied exogenous ethylene to 'Jecy green' kiwifruit to elucidate the differences in fruit quality and metabolite profiling between naturally ripe (NR) and ethylene-induced ripe (ER) kiwifruit. Kiwifruit were exposed to ethylene (200μL/L) for 12h at 20°C and maintained for 9days at 20°C. Two metabolites of ascorbic acid and arabinose significantly decreased during kiwifruit ripening regardless of the ripening method. The concentrations of sucrose, myo-inositol, citric acid, and malic acid in NR fruit were substantially higher than those in ER fruit, while the concentrations of fructose, glucose, and quinic acid in ER fruit were higher than those in NR fruit. NR and ER kiwifruit were statistically similar in regard to overall sensory profile, even though the metabolite profiling showed a little difference. The application of ethylene to 'Jecy green' kiwifruit to regulate ripening for commercial purposes can result in good quality fruit without side effects.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
Ascorbic acid and arabinose decreased during kiwifruit ripening under both ripening methods.
- Taxon
- kiwifruit
Actinidia deliciosae0 - Outcome
- ascorbic acid and arabinosee0
- Direction
- decreasede0
- Qualifier
- regardless of the ripening methode0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Two metabolites of ascorbic acid and arabinose significantly decreased during kiwifruit ripening regardless of the ripening method”
Claim · model-written summary
Sucrose, myo-inositol and citric acid concentrations were higher in naturally ripe than ethylene-induced ripe kiwifruit.
- Taxon
- kiwifruitActinidia deliciosae1
- Material
- Jecy greene1
- Treatment
- exogenous ethylenee1
- Outcome
- concentrations of sucrose, myo-inositol, citric acide0
- Direction
- highere0
- Comparator
- NR fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The concentrations of sucrose, myo-inositol, citric acid, and malic acid in NR fruit were substantially higher than those in ER fruit”
e1“exogenous ethylene to 'Jecy green' kiwifruit”
Claim · model-written summary
Malic acid concentration was higher in naturally ripe than ethylene-induced ripe kiwifruit.
- Taxon
- kiwifruitActinidia deliciosae1
- Material
- Jecy greene1
- Treatment
- exogenous ethylenee1
- Outcome
- malic acide0
- Direction
- highere0
- Comparator
- NR fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The concentrations of sucrose, myo-inositol, citric acid, and malic acid in NR fruit were substantially higher than those in ER fruit”
e1“exogenous ethylene to 'Jecy green' kiwifruit”
Claim · model-written summary
Fructose, glucose and quinic acid concentrations were higher in ethylene-induced than naturally ripe fruit.
- Taxon
- kiwifruitActinidia deliciosae1
- Material
- Jecy greene1
- Treatment
- exogenous ethylenee1
- Outcome
- concentrations of fructose, glucose, and quinic acide0
- Direction
- highere0
- Comparator
- NR fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the concentrations of fructose, glucose, and quinic acid in ER fruit were higher than those in NR fruit”
e1“exogenous ethylene to 'Jecy green' kiwifruit”
Claim · model-written summary
Overall sensory profiles of naturally and ethylene-induced ripe kiwifruit were statistically similar.
- Taxon
- kiwifruitActinidia deliciosae0
- Treatment
- exogenous ethylenee1
- Outcome
- overall sensory profilee0
- Direction
- statistically similare0
- Comparator
- NRe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“NR and ER kiwifruit were statistically similar in regard to overall sensory profile”
e1“exogenous ethylene to 'Jecy green' kiwifruit”
Claim · model-written summary
The authors conclude that ethylene can regulate commercial ripening of Jecy green kiwifruit while maintaining good fruit quality.
- Taxon
- kiwifruitActinidia deliciosae0
- Material
- Jecy greene0
- Treatment
- application of ethylenee0
- Outcome
- good quality fruit without side effectse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of ethylene to 'Jecy green' kiwifruit to regulate ripening for commercial purposes can result in good quality fruit without side effects”
The same questions in other papers
ethene · quality: general · Actinidia deliciosa (kiwifruit)Positive and negative results
1 paper in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →ethene · molecular: metabolites · Actinidia deliciosa (kiwifruit)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
2 papers more in this group
See all 6 papers →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.