Effect of hot water treatments on chilling injury and expression of a new C-repeat binding factor (CBF) in ‘Hongyang’ kiwifruit during low temperature storage |
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| Institution: | 1. College of Horticulture, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China;2. Horticultural Sciences Department, IFAS, University of Florida, Gainesville, FL 32611-0690, USA;3. College of Agriculture, Guizhou University, Guiyang, Guizhou Province 550025, PR China;4. Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China;1. Max Rubner-Institut, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany;2. Karlsruhe Institute of Technology, Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Adenauerring 20a, 76131 Karlsruhe, Germany;3. Karlsruhe Institute of Technology, Institute of Organic Chemistry, Fritz-Haber-Weg 6, 76131 Karlsruhe, Germany;4. Unit Fruit Science, Center of Life and Food Sciences Weihenstephan, Technische Universität München, Dürnast 2, 85354 Freising, Germany;5. Karlsruhe Institute of Technology, Institute for Biological Interfaces 4, P.O. Box 3640, 76021 Karlsruhe, Germany;1. The New Zealand Institute for Plant & Food Research Ltd., Private Bag 92169, Auckland Mail Centre, 1142 Auckland, New Zealand;2. The New Zealand Institute for Plant & Food Research Ltd., 412 No. 1 Road, RD 2, Te Puke 3182, New Zealand;3. The New Zealand Institute for Plant & Food Research Ltd., Private Bag 3230, Waikato Mail Centre, Hamilton 3240, New Zealand;4. The New Zealand Institute for Plant & Food Research Ltd., Private Bag 11600, Palmerston North 4442, New Zealand;1. The New Zealand Institute for Plant & Food Research Ltd., Private Bag 92169, Auckland Mail Centre, 1142 Auckland, New Zealand;2. Taste Technologies Ltd., PO Box 13516, Onehunga, Auckland, New Zealand;1. Departamento de Producción Agrícola, Universidad de Chile, Santiago, Chile;2. Centro Biotecnología Vegetal, Facultad Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile |
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| Abstract: | Kiwifruit is cold-sensitive and very susceptible to chilling injury (CI) during low temperature storage. In this study, kiwifruit (Actinidia chinensis cv. Hongyang) were pre-treated by water dip for 10 min at 20 (control) or 35, 45, or 55 °C (heat pretreatments) and then stored at 0 °C for 90 days to investigate the effect of hot water treatments (HWT) on chilling injury tolerance. Results showed that 35 °C and 45 °C HWT alleviated but did not completely prevent chilling injury development. By contrast, 55 °C HWT increased symptoms of chilling injury. The 45 °C HWT was the most effective at reducing chilling injury index and incidence. Compared with the other HWT, fruit treated at 45 °C exhibited higher firmness and soluble solids content (SSC), and lower malondialdehyde (MDA) content, lipoxygenase (LOX) activity and ethylene production rate. C-repeat/dehydration-responsive element binding factors (CBFs) are key regulators in cold response. To investigate the molecular regulation of HWT on chilling tolerance of kiwifruit, a 637 bp CBF gene was identified and the relative expression of AcCBF was measured by RT-qPCR. In accordance with the effects of HWT on physiological parameters of chilling injury, AcCBF expression level was highest in the 45 °C HWT. These results indicate that HWT at 45 °C for 10 min prior to low temperature storage is effective for alleviating symptoms of chilling injury in ‘Hongyang’ kiwifruit. |
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| Keywords: | Chilling injury Hot water treatment (HWT) CBF Kiwifruit Low-temperature storage |
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