Abstract
) is an important nutritional and economic fruit crop. However, the short edible window period of kiwifruit has seriously affected its market value. 1-Methylcyclopropene (1-MCP), as a novel ethylene inhibitor, is widely applied to delay fruit ripening and senescence. To our knowledge, there are limited studies on the effects of 1-MCP on fruit quality and metabolism of different kiwifruit varieties. Three kiwifruit cultivars (i.e., 'Xuxiang', 'Huayou', and 'Hayward') widely cultivated in China were chosen as our research objects. The variations of storage quality and metabolic characteristics of kiwifruits treated with various 1-MCP concentration (0 μL/L, 0.5 μL/L, and 1.0 μL/L) were systematically investigated. The results showed that 1-MCP treatment significantly improved the quality of kiwifruit during storage. Among them, for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level. However, the 0.5 μL/L 1-MCP had a great influence on the chlorophyll content and maturity index of the 'Huayou' cultivar, and the preservation effect was satisfactory. In addition, gas chromatography-mass spectrometry (GC-MS) based metabolomics studies revealed that 1-MCP treatment affected carbohydrates metabolism, fatty acids metabolism, and amino acids metabolism in different kiwifruit varieties. Correlation analysis indicated that sugars metabolism has the closest relationship with postharvest physiological quality. This research indicated that the effectiveness of 1-MCP treatments was dependent on fruit variety and treatment concentration. Furthermore, these findings provide a theoretical foundation for extending the shelf life of different kiwifruit varieties.
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Claims 16
Claim · model-written summary
1-MCP improved quality during storage.
- Taxon
- kiwifruit
Actinidia deliciosae0 - Treatment
- 1-MCP treatmente0
- Outcome
- qualitye0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP treatment significantly improved the quality of kiwifruit during storage”
Claim · model-written summary
At 1.0 μL/L, 1-MCP delayed firmness loss in Xuxiang.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Xuxiang'e0
- Treatment
- 1.0 μL/L 1-MCP treatmente0
- Outcome
- fruit firmnesse0
- Direction
- delay the decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level”
t0“kiwifruit”
Claim · model-written summary
At 1.0 μL/L, 1-MCP delayed firmness loss in Hayward.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Hayward'e0
- Treatment
- 1.0 μL/L 1-MCP treatmente0
- Outcome
- fruit firmnesse0
- Direction
- delay the decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level”
t0“kiwifruit”
Claim · model-written summary
At 1.0 μL/L, 1-MCP delayed maturity index increase in Xuxiang.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Xuxiang'e0
- Treatment
- 1.0 μL/L 1-MCP treatmente0
- Outcome
- maturity indexe0
- Direction
- delaye0
- Qualifier
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level”
t0“kiwifruit”
Claim · model-written summary
At 1.0 μL/L, 1-MCP delayed maturity index increase in Hayward.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Hayward'e0
- Treatment
- 1.0 μL/L 1-MCP treatmente0
- Outcome
- maturity indexe0
- Direction
- delaye0
- Qualifier
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level”
t0“kiwifruit”
Claim · model-written summary
At 1.0 μL/L, 1-MCP delayed cellulase activity increase in Xuxiang.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Xuxiang'e0
- Treatment
- 1.0 μL/L 1-MCP treatmente0
- Outcome
- cellulase activitye0
- Direction
- delaye0
- Qualifier
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level”
t0“kiwifruit”
Claim · model-written summary
At 1.0 μL/L, 1-MCP delayed cellulase activity increase in Hayward.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Hayward'e0
- Treatment
- 1.0 μL/L 1-MCP treatmente0
- Outcome
- cellulase activitye0
- Direction
- delaye0
- Qualifier
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level”
t0“kiwifruit”
Claim · model-written summary
At 1.0 μL/L, 1-MCP inhibited ascorbic acid loss in Xuxiang.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Xuxiang'e0
- Treatment
- 1.0 μL/L 1-MCP treatmente0
- Outcome
- ascorbic acid (AsA) levele0
- Direction
- inhibit the decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level”
t0“kiwifruit”
Claim · model-written summary
At 1.0 μL/L, 1-MCP inhibited ascorbic acid loss in Hayward.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Hayward'e0
- Treatment
- 1.0 μL/L 1-MCP treatmente0
- Outcome
- ascorbic acid (AsA) levele0
- Direction
- inhibit the decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for 'Xuxiang' and 'Hayward' varieties, 1.0 μL/L 1-MCP treatment could delay the decrease in fruit firmness, the increase in maturity index and cellulase activity, and inhibit the decrease in ascorbic acid (AsA) level”
t0“kiwifruit”
Claim · model-written summary
At 0.5 μL/L, 1-MCP affected Huayou chlorophyll content.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Huayou'e0
- Treatment
- 0.5 μL/L 1-MCPe0
- Outcome
- chlorophyll contente0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the 0.5 μL/L 1-MCP had a great influence on the chlorophyll content and maturity index of the 'Huayou' cultivar, and the preservation effect was satisfactory”
t0“kiwifruit”
Claim · model-written summary
At 0.5 μL/L, 1-MCP affected Huayou maturity index.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- 'Huayou'e0
- Treatment
- 0.5 μL/L 1-MCPe0
- Outcome
- maturity indexe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the 0.5 μL/L 1-MCP had a great influence on the chlorophyll content and maturity index of the 'Huayou' cultivar, and the preservation effect was satisfactory”
t0“kiwifruit”
Claim · model-written summary
1-MCP affected carbohydrate metabolism across varieties.
- Taxon
- kiwifruitActinidia deliciosae0
- Treatment
- 1-MCP treatmente0
- Outcome
- carbohydrates metabolisme0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP treatment affected carbohydrates metabolism, fatty acids metabolism, and amino acids metabolism in different kiwifruit varieties”
Claim · model-written summary
1-MCP affected fatty acid metabolism across varieties.
- Taxon
- kiwifruitActinidia deliciosae0
- Treatment
- 1-MCP treatmente0
- Outcome
- fatty acids metabolisme0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP treatment affected carbohydrates metabolism, fatty acids metabolism, and amino acids metabolism in different kiwifruit varieties”
Claim · model-written summary
1-MCP affected amino acid metabolism across varieties.
- Taxon
- kiwifruitActinidia deliciosae0
- Treatment
- 1-MCP treatmente0
- Outcome
- amino acids metabolisme0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP treatment affected carbohydrates metabolism, fatty acids metabolism, and amino acids metabolism in different kiwifruit varieties”
Claim · model-written summary
Sugar metabolism had the closest relation to postharvest physiological quality.
- Taxon
- kiwifruitActinidia deliciosat0
- Compound
- sugars metabolisme0
- Outcome
- postharvest physiological qualitye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sugars metabolism has the closest relationship with postharvest physiological quality”
t0“kiwifruit”
Claim · model-written summary
Treatment effectiveness depended on cultivar and concentration.
- Taxon
- kiwifruitActinidia deliciosat0
- Material
- fruit varietye0
- Treatment
- treatment concentratione0
- Outcome
- effectiveness of 1-MCP treatmentse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the effectiveness of 1-MCP treatments was dependent on fruit variety and treatment concentration”
t0“kiwifruit”
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