Abstract
We investigated the possibility of prolonging the freshness of persimmons (Diospyros kaki) for overseas export. Previous studies aimed at improving the shelf life of harvested persimmons focused on the synthetic gas 1-MCP, an inhibitor of ethylene perception. In this study, the natural lipid compound lysophosphatidylethanolamine (LPE) was applied to prolong the freshness of persimmons. LPE significantly delayed persimmon softening when applied not only during fruit growth, but also after harvest, or after a long period of post-harvest cold storage, simulating conditions of overseas export. LPE suppressed the expression of the softening-related genes ACS1, ACO1, ERF24, DkUGD1, DkCHI3, and DkB-CHI1. These results reveal the effects of LPE on persimmon softening and the related molecular mechanisms and provide evidence that LPE can be used to delay persimmon softening.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
