Soluble solids accumulation and postharvest performance of ‘Hayward’ kiwifruit

A soluble solids content (SSC) of 6.2% has been used as a minimum harvest index for ‘Hayward’ kiwifruit for about 30 years. This paper describes a study that examines the pattern of soluble solids accumulation in ‘Hayward’ kiwifruit beyond the simple timing at which fruit reach 6.2% and investigates the relationship between soluble solids accumulation and postharvest performance assessed as softening and expression of chilling injury. This has been done using fruit from 10 orchards harvested at a range of SSC from 5 to 10% during one season. Soluble solids accumulation showed a general trend for a change from slow to more rapid accumulation during the season that could be described by a single logistic curve. The point at which the rate of soluble solids accumulation increased was more or less distinct for fruit from different orchards and occurred when fruit were at SSC between 6.3 and 7.4%. It is also possible that there is not a consistent change in soluble solids accumulation rate, with the rate being dependent on the environmental conditions over several days before measurement. There was a major change in softening pattern and low temperature breakdown susceptibility between fruit harvested at 6.4 and at 8.0% SSC. This change coincided with a change to faster soluble solids accumulation at harvest. It is concluded that the pattern, or rate, of soluble solids accumulation is likely to be a more robust indicator of the physiological state of the fruit, and therefore postharvest performance, than a single SSC value.     

The effect of modified atmospheres on the rate of firmness change of ‘Hayward’ kiwifruit

Gas exchange rates and softening of kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) were measured during two seasons under a range of modified atmosphere (MA) conditions (0–21 kPa O₂, 0–5 kPa CO₂) at 0–10 °C to characterise their functional relationship. The kinetics of gas exchange and softening were the same for the two seasons studied.CO₂ partial pressures delayed softening but did not inhibit the rate of gas exchange. Lowering the O₂ levels to near 0 kPa did not inhibit softening completely, suggesting that the rate of softening was driven by energy provided by both oxidative and fermentative processes.An integrated modelling approach was used to link the rate of softening to the rate of gas exchange explaining 88% of the effect of MA on both the rate of gas exchange and fruit softening. Shelf life simulations showed that during storage at 0 °C, lowering O₂ or raising CO₂ gave a substantial benefit towards extending shelf life. At temperatures higher than 3 °C, the additional effect of MA was already limited.     

Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

This article studies the efficacy of an edible coating based on Aloe vera gel at four different concentrations (0, 1, 5, 15% (v/v)) in maintaining the quality of fresh-cut kiwifruit. The kiwifruit slices were packaged under passive atmosphere and stored at 4 ± 1 °C. Quality attributes such as colour and texture (firmness and texture profile analysis), titratable acidity, total soluble solids, pectin content, microbial load and sensory parameters were evaluated during storage. In general, Aloe vera coating reduced respiration rates and microbial spoilage in sliced kiwifruit. After seven days of storage, the mesophilic load dropped by approximately one logarithmic unit for slices coated with 15% and 5% Aloe vera. Total pectin depolymerization was also lower in the treated samples and the texture of the uncoated samples deteriorated more rapidly than the treated slices during storage. Furthermore, due to the atmospheric composition and the microbial load, the quality of the control samples declined after six days of storage. Our results show that an Aloe vera coating improved the quality of stored kiwifruit slices. The best results obtained in the instrumental texture profile and in the preference panel test were with the 5% coating, indicating that this may be a healthy alternative coating for fresh-cut kiwifruit.     

Changes in volatile production and sensory quality of kiwifruit during fruit maturation in Actinidia deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’

Although volatiles have been previously studied in kiwifruit (Actinidia spp.), there has been no co-ordinated study of volatile release and softening through the full edible period. In this report, the two most important commercial cultivars A. deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’ were evaluated for volatiles released at different ripening stages corresponding to their typical commercial shelf life, and compared to the sensory quality assessed by a trained taste panel. Gas chromatography–mass spectrometry data indicated that large amounts of straight-chain aldehydes and esters were the dominant volatiles in the two cultivars. In particular, butanoates, the main fruity esters in both fruit, significantly increased during ripening and an extremely high level of butanoates was found in the over-ripe fruit. Sensory results indicated that with fruit softening, some of the changes in volatile content could explain changes in fruit flavor detected by a trained panel, and differences in characteristic flavor of the two cultivars. The results have implications for fruit sample handling and volatile assessment.     

The potential for commonly measured at-harvest fruit characteristics to predict chilling susceptibility of ‘Hort16A’ kiwifruit

The propensity for physiological disorders to arise during low temperature storage of kiwifruit is a significant commercial risk. The potential to use fruit characteristics (flesh colour, soluble solids content (SSC), dry matter and firmness) estimated non-destructively at harvest as markers for the susceptibility of ‘Hort16A’ kiwifruit to chilling injury (CI) has been investigated for individual fruit. While the fruit that developed CI during storage were some of the least advanced fruit on each orchard, the flesh colour, SSC, firmness and dry matter of the susceptible fruit differed considerably among orchards, such that there was not a clear minimum or maximum threshold for which fruit did or did not develop CI across all orchards. There was a large ‘orchard factor’ in the susceptibility of fruit to CI that was as important, if not more important, than the flesh colour, SSC, firmness and dry matter values. The ‘orchard factor’ may derive from a combination of environmental conditions and/or orchard management practices, in conjunction with fruit growth and development. Hence it is concluded that a generally applicable at-harvest prediction of ‘Hort16A’ fruit susceptibility to CI is not possible from an at-harvest non-destructive estimation of flesh colour, SSC, firmness and dry matter.     

Postharvest performance of the yellow-fleshed ‘Hort16A’ kiwifruit in relation to fruit maturation

Postharvest performance of fruit is dependent on the maturity or physiological state of the fruit at harvest in conjunction with the postharvest management applied. For yellow-fleshed kiwifruit, the flesh colour is a significant quality attribute, and for ‘Hort16A’, flesh colour has been used for timing harvest. Variability in the postharvest performance of ‘Hort16A’ kiwifruit suggests that flesh colour alone is not as strongly indicative of postharvest performance as soluble solids content (SSC) was found to be for ‘Hayward’ kiwifruit 30 years ago. The postharvest performance of ‘Hort16A’ kiwifruit, assessed as the fruit firmness and chilling injury expression during storage, has been associated with a range of fruit characteristics: flesh colour, SSC, firmness, seed colour, fresh weight, dry matter, starch and soluble carbohydrates measured at harvest throughout maturation. The changing responses of the fruit SSC to temperature, and softening to ethylene, have also been determined. The data illustrate the complex nature of ‘Hort16A’ fruit maturation, even when looking only at simple, easy-to-measure fruit attributes. While a yellow flesh colour is a commercial necessity for ‘Hort16A’ kiwifruit, flesh colour is not a robust indicator of postharvest performance and is not tightly linked to SSC or firmness. Changes in the capacity of fruit to respond to temperature or ethylene are not reflected in on-vine changes. Softening in storage is strongly linked to the softening rate occurring on the vine at the time of harvest. Any association between at-harvest characteristics and chilling susceptibility is less clear, and chilling tolerance appears more associated with the completion of growth and carbohydrate accumulation than with increased soluble solids accumulation rates as in ‘Hayward’. Approaches to extend the understanding of the link between maturation, harvest indices and postharvest performance are discussed.     

Role of putrescine in regulating fruit softening and antioxidative enzyme systems in ‘Samar Bahisht Chaunsa’ mango

The role of putrescine (PUT) in regulating fruit softening, antioxidative enzymes and biochemical changes in fruit quality was investigated during ripening and cold storage of mango (Mangifera indica cv. Samar Bahisht Chaunsa). Fruit were treated with various PUT concentrations (0.0, 0.1, 1.0 and 2.0 mM) and were allowed to ripen at 32 ± 2 °C for 7 days, or stored at 11 ± 1 °C for up to 28 days. Respiration rate and ethylene production were measured daily during ripening and cold storage. Cell wall degrading enzymes such as exo-polygalacturonase (exo-PG), endo-polygalacturonase (endo-PG), pectin esterase (PE), endo-1,4-β-d-glucanase (EGase), antioxidative enzymes including superoxide dismutase (SOD), peroxidase (POX), and catalase (CAT), fruit firmness as well as biochemical fruit quality characteristics were estimated during ripening and cold storage at 2 and 7 day intervals, respectively. PUT treatments reduced respiration rate, ethylene production and maintained higher fruit firmness during ripening as well as cold storage. PUT-treated fruit exhibited significantly suppressed activities of cell wall enzymes (exo-, endo-PG and EGase), but retained higher PE activity during ripening and cold storage. Total phenolic and antioxidant contents were significantly higher in PUT-treated fruit during ripening as well in the cold storage period than in the controls. Activities of antioxidative enzymes (CAT, POX and SOD) were also significantly higher in PUT-treated fruit during ripening as well as cold storage. SSC and SSC:TA were lower in PUT-treated fruit, while TA and ascorbic acid content showed the reverse trend. In conclusion, pre-storage 2.0 mM PUT treatment inhibited ethylene production and suppressed the activities of cell wall enzymes, while resulting in higher activities of antioxidative enzymes and maintaining better fruit quality during ripening and cold storage.     

Gas diffusion in ‘Golden’ papaya fruit at different maturity stages

In this work the gas diffusion of ‘Golden’ papaya fruit (Carica papaya L.) was evaluated as a function of different maturity stages, by using a photoacoustic spectrometer. The maturity stages were characterized by the anatomical changes, membrane integrity, pulp firmness, and skin color. Microstructural analysis was performed by means of light and scanning electron microscopy. A significant decrease in the diffusion rate with ripening was observed. Under the experimental conditions it was found that fruit in maturity stage 0 (less mature) had turgid, regular shape parenchyma cells, and relatively little intercellular spaces. However, fruit in maturation stage 5 (more mature) showed separation of cell walls and pectic substance accumulation into the intercellular spaces. The skin color showed a reduction in hue angle values and an increase in chromaticity parameters a* and b*, characterizing the loss of green color during ripening. A loss of firmness of the pulp was also observed during fruit ripening.     

Characterization of ethylene biosynthesis and its regulation during fruit ripening in kiwifruit,Actinidia chinensis ‘Sanuki Gold’

Ethylene biosynthesis in kiwifruit, Actinidia chinensis ‘Sanuki Gold’ was characterized using propylene, an ethylene analog, and 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception. In fruit harvested between a young stage (66 days after pollination) (DAP) and an early commercial harvesting stage (143 DAP), 2 days of exposure to propylene were sufficient to initiate ethylene biosynthesis while in fruit harvested at commercial harvesting stage (154 DAP), 4 days of propylene treatment were required. This observation suggests that response of ethylene biosynthesis to propylene treatment in kiwifruit declined with fruit maturity. Propylene treatment resulted in up-regulated expression of AC-ACO1, AC-ACO2, AC-SAM1 and AC-SAM2, prior to the induction of AC-ACS1 and ethylene production, confirming that AC-ACS1 is the rate limiting step in ethylene biosynthesis in kiwifruit. Treatment of fruit with more than 5 μL L^?1 of 1-MCP after the induction of ethylene production subsequently suppressed ethylene production and expression of ethylene biosynthesis genes. Treatment of fruit with 1-MCP at harvest followed with propylene treatment delayed the induction of ethylene production and AC-ACS1 expression for 5 days. These observations suggest that in ripening kiwifruit, ethylene biosynthesis is regulated by positive feedback mechanism and that 1-MCP treatment at harvest effectively delays ethylene production by 5 days.     

Inheritance of late maturity α-amylase in wheat

Summary Two wheat cultivars that consistently show high levels of grain -amylase at harvest ripeness, in the absence of preharvest sprouting, were crossed with a control, low -amylase cultivar, and F₁, F₂ and BC₁ populations were developed. Grain of these populations was analysed for -amylase activity at harvest ripeness. Distribution and segregation patterns were consistent with control at a single locus with high -amylase the recessive allele. This mode of inheritance would make it extremely difficult to differentiate homozygous low -amylase lines from heterozygotes (low -amylase phenotype but carriers of high -amylase) and has important implications for wheat breeders. High -amylase, termed late maturity -amylase, was not linked with the awned inhibitor gene, B2, located on the long arm of chromsome 6B.     

Construction of ‘compound’ rust resistance genes in maize

Summary The Rp1 locus of maize is a complex rust resistance locus where multiple resistance genes are clustered. Rare recombination events between Rp1 genes or alleles can produce two or more detectable genes linked in coupling phase. Such compound genes can then be manipulated as a single gene in breeding programs. Several compound Rp1 genes, each carrying two or three tightly linked resistance genes, were constructed to test their utility in controlling common rust. While none of the lines carrying single Rp1 genes were resistant to all of the characterized North American P. sorghi biotypes, most of the two component and all of the three component Rp1 complexes were resistant. The potential for utilization of compound resistance genes in other crop species is discussed.     

The inheritance of thornlessness from tissue culture-derived ‘Thornless evergreen’ blackberry

Summary Thornless Evergreen (TE) blackberry (Rubus laciniatus Willd.) is a tetraploid thornless periclinal chimera which produces thorny adventitious root suckers and breeds as if it were genetically thorny. Using tissue culture procedure, several pure thornless (non-chimeral) plants were obtained from TE. These tissue cultured-derived plants (TE_tc) were grown to maturity, flowered, hybridised with various thorny and thornless cultivars, and selfed. When TE and TE_tc were used as female parents, a high degree (ca 94%) of the seedlings were apomictic. However, both thorny and thornless sexual offspring occurred in all crosses. The thornless: thorny segregation ratios suggest that the thornless gene(s) of TE_tc is (are) dominant to the thorny alleles.     

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

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.     

Partial self-compatibility in ‘Tombul’ and ‘Montebello’ hazelnuts

Summary Self-pollination of hazelnut (Corylus avellana L.) cultivars in 1988 and 1990 revealed the existence of partial self-compatibility in Tombul and Montebello. Percent cluster set in these cultivars averaged 44 and 20%, respectively, but was less than 10% in 8 other cultivars investigated. Percent cluster set from pollination with Segorbe averaged 62 and 41% in 1988 and 1990, respectively. Self-pollination produced 40% fewer nuts per cluster and twice as many blanks as cross-pollination. All cultivars and selections have an active sporophytic incompatibility system.Evaluation of self-compatibility in seedlings from the cross Montebello × Compton revealed that the partial self-compatibility of the maternal parent was transmitted to some of the progeny. Self-pollination resulted in greater than 10% cluster set in two selections, OSU 41.134 and OSU 43.025, in both years, but only in 1988 in OSU 42.089 and Willamette. Three other selections had very low set in both years. Results of incompatible crosses with standard testers were generally in agreement with those of self-pollination, except that the S₂ tester induced greater set on 3 genotypes in 1988 and the S1 tester on 2 genotypes in 1990 than self-pollination. The partial self-compatibility of Montebello, OSU 41.134, and OSU 43.025 appears to be due to a failure of their stigmas to prohibit pollen tube growth in incompatible crosses. There is no evidence of a pollen-part mutation in Montebello, nor is there evidence that partial self-compatibility is due to the interaction of S-alleles, as Barcelona, which has the same alleles as these three genotypes, failed to set nuts in all incompatible crosses.     

Diplontic selection as a positive factor in determining the fitness of mutants of Dianthus ‘Mystère’ derived from x-irradiation of nodes in in vitro culture

Summary X-irradiation of in vitro nodes of Dianthus Mystère resulted in the production of useful flower colour variants at a rate of approximately 2%. The breakdown of chimeras under diplontic selection and putative selection for fitness in the mutant homohistonts was facilitated by in vitro subculture. The resultant mutants were vigorous and most were stable although pleiotropy in respect to Alternaria disease was observed.Image analysis of leaf shape in the mutagenised progeny detected no significant differences in the population means for this character but significant increase in the standard deviation was correlated with increase in dose rate. Significant differences in means for leaf shape were detected between the control and selected flower colour-variant lines and between many of the lines indicating that the flower colour changes were occurring in a background of quantitative gene changes in the variants.The comparative advantages of this model of in vitro mutagenesis are discussed.     

Integrated ethylene and temperature conditioning for induction of ripening capacity in ‘Anjou’ and ‘Comice’ pears

‘Anjou’ and ‘Comice’ pears from three harvest dates were conditioned to develop ripening capacity by exposure to 100 μL L⁻¹ ethylene at 20 °C for 0, 24, 48, or 72 h, followed by varying durations of temperature conditioning at −0.5 or 10 °C. Ripening capacity was tested by measuring fruit firmness after 7 d at 20 °C after completion of conditioning treatments. Fruit firmness was also measured after conditioning but before ripening, and was designated “shipping firmness”, indicative of the potential for the fruit to withstand transport conditions without physical injury. Ripening capacity in both cultivars developed more rapidly with later harvest date, increasing duration of ethylene conditioning, and increasing duration of temperature conditioning. Ripening capacity developed much more rapidly at 10 °C than at −0.5 °C. Useful durations of temperature conditioning at 10 °C were limited by fruit softening below acceptable values of shipping firmness. However, sequential combinations of ethylene and temperature conditioning at both −0.5 and 10 °C were identified wherein post-conditioning shipping firmness was acceptable.     

Comparative analysis of petal proteins in red and white lines from near-isogenic Portulaca sp. ‘Jewel’ plants

Summary A couple of near-isogenic lines, JR and JW from Portulaca sp. Jewel has red and white petals respectively. The difference in petal color in the two lines is caused by an alteration of single genetic locus which is involved in the biosynthesis of betalain pigmentation. In order to detect this genetic difference at the polypeptide level, we have now attempted the comparative analysis of petal proteins between JR and JW. The protein profiles of SDS-polyacrylamid gel electrophoresis from three different stages of the developing petals, and the autoradiographic protein profiles of in vivo labeled petals howed that a 27 KD fragment strongly appeared as a characteristic of JR petal fraction. Thus, this fragment can be considered as a candidate for certain polypeptides which is associated with the betalain synthesis pathway functioning in the pigmented petals.Abbreviations SDS sodium-dodecyl sulfate - KD kilo-dalton - DOPA 3,4-dihydroxyphenylalanine