Abstract
To determine whether ozone can regulate fruit ripening and delay fruit aging, Kiwifruit (Actinidia deliciosa 'Guichang') was fumigated with different ozone concentrations (100 μL/L, 200 μL/L, 300 μL/L) for 3 h, stored at 1 °C and 85 ± 5% RH for three months, and then matured at 20 °C and 85% RH for 12 days. Compared with controls, the optimal concentration of ozone delayed kiwifruit ripening during cold storage by delaying the respiratory burst that precedes fruit decay. Consequently, fruit firmness, nutrient content, and enzyme activity remained stable; the expression of AdACS1 and AdACO1 as well as the activity of ACC synthetase (ACS) and ACC oxidase (ACO) was downregulated, whereby ACC and MACC were accumulated. In addition, ozone-treated fruit showed significantly reduced infection with grey mold. The effect of ozone on kiwifruit at 200 μL/L was the best suited for delaying fruit senescence, maintaining high quality during storage and fruit ripening compared with other fruits. Overall, our study indicated that ozone may play a major residual role in the physiological process of fruit ripening; furthermore, ozone can affect ethylene biosynthesis and fruit changes associated with endogenous ethylene production.
Highlights
Besides having export potential, stems, leaves, flowers, roots, and fruits of horticultural plants contain a series of nutrients that are very important for human diet, including minerals, vitamins, and cellulose, among other important constituents (Han et al, 2017; Mlček et al, 2015; İpek et al, 2016)
After 120 days of cold storage, fruits maintained a low ethylene production rate (Figure 3B), and there was no significant difference between ozone treatments (P > 0.05)
At the end of shelf life, ethylene production rate of fruits treated with ozone at 200 μL/L was significantly lower than that of any other treatment group (P < 0.05), which indicated that suitable ozone concentration was conducive to maintaining low respiratory rhythm and ethylene production rate, but it slowed fruit physiological activities during storage
Summary
Stems, leaves, flowers, roots, and fruits of horticultural plants contain a series of nutrients that are very important for human diet, including minerals, vitamins, and cellulose, among other important constituents (Han et al, 2017; Mlček et al, 2015; İpek et al, 2016). Actinidia chinensis Planch, (Actinidiaceae), shows a variety of nutritional components and antioxidant functions; further, it contains healthcare factors that can prevent various diseases. It has recently attracted increasing attention (Di Francesco et al, 2018; Soufleros et al, 2001). Losses during post-harvest directly limit storage life of kiwifruit (Michailides & Elmer, 2000). Several studies have shown that Botrytis is the main pathogenic fungus responsible for postharvest decay of kiwifruit (Barboni et al, 2010; Elmer & Michailides, 2007). In addition to causing direct decay losses, fruits infected by Botrytis will increase ethylene production, accelerating fruit softening (Niklis et al, 1997). Growing worldwide social concern about increasing pathogen resistance against antifungal agents and pesticide residues that threaten the environment are considered limiting factors for chemical control of kiwifruit rot (Bardas et al, 2010)
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