Abstract
Kiwifruit (Actinidia deliciosa) ‘Bruno’ is prone to accumulate ethanol rapidly after respiratory climacteric during storage at ambient conditions without stresses, which causes quality deterioration of the fruit associated with alcohol off-flavor. For maintaining the postharvest quality of kiwifruit ‘Bruno’, the effects of 1.0 µL • L−1 1-methylcyclopropene (1-MCP) treatment on regulating the ethanol fermentation and γ-aminobutyric acid (GABA) shunt pathway associated with control of alcohol off-flavor were investigated during storage at room temperature (24 ± 1) °C for 27 days. The results showed that 1-MCP treatment significantly reduced the respiration rate, ethylene production, decay rate, ascorbic acid (AsA) loss, and delayed the decline in the firmness and titratable acidity (TA), and the increase in total soluble solid (TSS) in kiwifruit. Furthermore, 1-MCP treatment effectively inhibited the increases in contents of acetaldehyde, ethanol, and GABA along with the suppressed activities of key enzymes involved in ethanol fermentation and GABA shunt pathway, such as pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH), glutamate decarboxylase (GAD), and GABA-transaminase (GABA-T) in kiwifruit during storage. In conclusion, 1-MCP treatment efficiently regulated the ethanol fermentation and GABA shunt pathway by delaying the ripening process to avoid the alcohol off-flavor development, thereby contributed to maintaining the quality of the kiwifruit.
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Claims 8
Claim · model-written summary
1-MCP treatment reduced the respiration rate, ethylene production and decay rate of kiwifruit during storage.
- Taxon
- Kiwifruit (Actinidia deliciosa)
Actinidia deliciosae0 - Material
- Brunoe0
- Treatment
- 1-MCPe1
- Outcome
- respiration rate, ethylene production, decay ratee1
- Direction
- reducede1
- Setting
- room temperature (24 ± 1) °Ce2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kiwifruit (Actinidia deliciosa) ‘Bruno’ is prone to accumulate ethanol rapidly”
e1“The results showed that 1-MCP treatment significantly reduced the respiration rate, ethylene production, decay rate, ascorbic acid (AsA) loss”
e2“during storage at room temperature (24 ± 1) °C for 27 days”
Claim · model-written summary
1-MCP treatment reduced ascorbic acid (AsA) loss of kiwifruit during storage.
- Taxon
- Kiwifruit (Actinidia deliciosa)Actinidia deliciosae0
- Material
- Brunoe0
- Treatment
- 1-MCPe1
- Outcome
- ascorbic acid (AsA) losse1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kiwifruit (Actinidia deliciosa) ‘Bruno’ is prone to accumulate ethanol rapidly”
e1“The results showed that 1-MCP treatment significantly reduced the respiration rate, ethylene production, decay rate, ascorbic acid (AsA) loss”
Claim · model-written summary
1-MCP treatment delayed the decline in firmness and titratable acidity of kiwifruit during storage.
- Taxon
- Kiwifruit (Actinidia deliciosa)Actinidia deliciosae0
- Material
- Brunoe0
- Treatment
- 1-MCPe1
- Outcome
- decline in the firmness and titratable acidity (TA)e1
- Direction
- delayede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kiwifruit (Actinidia deliciosa) ‘Bruno’ is prone to accumulate ethanol rapidly”
e1“The results showed that 1-MCP treatment significantly reduced the respiration rate, ethylene production, decay rate, ascorbic acid (AsA) loss, and delayed the decline in the firmness and titratable acidity (TA)”
Claim · model-written summary
1-MCP treatment delayed the increase in total soluble solids of kiwifruit during storage.
- Taxon
- Kiwifruit (Actinidia deliciosa)Actinidia deliciosae0
- Material
- Brunoe0
- Treatment
- 1-MCPe1
- Outcome
- increase in total soluble solid (TSS)e2
- Direction
- delayede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kiwifruit (Actinidia deliciosa) ‘Bruno’ is prone to accumulate ethanol rapidly”
e1“The results showed that 1-MCP treatment significantly reduced the respiration rate, ethylene production, decay rate, ascorbic acid (AsA) loss, and delayed the decline in the firmness and titratable acidity (TA)”
e2“and the increase in total soluble solid (TSS)”
Claim · model-written summary
1-MCP treatment inhibited the increases in contents of acetaldehyde, ethanol and GABA in kiwifruit during storage.
- Taxon
- Kiwifruit (Actinidia deliciosa)Actinidia deliciosae0
- Material
- Brunoe0
- Treatment
- 1-MCPe5
- Outcome
- contents of acetaldehyde, ethanol, and GABAe6
- Direction
- inhibitede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kiwifruit (Actinidia deliciosa) ‘Bruno’ is prone to accumulate ethanol rapidly”
e5“Furthermore, 1-MCP treatment effectively inhibited”
e6“the increases in contents of acetaldehyde, ethanol, and GABA”
Claim · model-written summary
1-MCP treatment suppressed the activities of PDC, ADH and GAD in kiwifruit during storage.
- Taxon
- Kiwifruit (Actinidia deliciosa)Actinidia deliciosae0
- Treatment
- 1-MCPe5
- Gene
- pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH), glutamate decarboxylase (GAD)e7
- Outcome
- activities of key enzymese7
- Direction
- suppressede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kiwifruit (Actinidia deliciosa) ‘Bruno’ is prone to accumulate ethanol rapidly”
e5“Furthermore, 1-MCP treatment effectively inhibited”
e7“the suppressed activities of key enzymes involved in ethanol fermentation and GABA shunt pathway, such as pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH), glutamate decarboxylase (GAD)”
Claim · model-written summary
1-MCP treatment suppressed the activity of GABA-transaminase in kiwifruit during storage.
- Taxon
- Kiwifruit (Actinidia deliciosa)Actinidia deliciosae0
- Treatment
- 1-MCPe5
- Gene
- GABA-transaminase (GABA-T)e6
- Outcome
- activities of key enzymese7
- Direction
- suppressede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kiwifruit (Actinidia deliciosa) ‘Bruno’ is prone to accumulate ethanol rapidly”
e5“Furthermore, 1-MCP treatment effectively inhibited”
e7“the suppressed activities of key enzymes involved in ethanol fermentation and GABA shunt pathway, such as pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH), glutamate decarboxylase (GAD)”
e6“GABA-transaminase (GABA-T)”
Claim · model-written summary
1-MCP treatment regulated the ethanol fermentation and GABA shunt pathway of kiwifruit by delaying ripening.
- Taxon
- KiwifruitActinidia deliciosae0
- Treatment
- 1-MCPe2
- Outcome
- regulated the ethanol fermentation and GABA shunt pathwaye2
- Qualifier
- by delaying the ripening processe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kiwifruit (Actinidia deliciosa) ‘Bruno’ is prone to accumulate ethanol rapidly”
e2“In conclusion, 1-MCP treatment efficiently regulated the ethanol fermentation and GABA shunt pathway by delaying the ripening process”
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