Polygalacturonase and β-galactosidase activities in Hayward kiwifruit as affected by light exposure,maturity stage and storage time |
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Authors: | S Tavarini E Degl’Innocenti D Remorini R Massai L Guidi |
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Institution: | 1. Dipartimento di Chimica e Biotecnologie Agrarie (DCBA), University of Pisa, Via del Borghetto, 80 – 56124 Pisa, Italy;2. Dipartimento di Coltivazione e Difesa delle Specie Legnose “G. Scaramuzzi” (DCDSL), University of Pisa, 56124 Pisa, Italy |
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Abstract: | Softening process and total antioxidant activity were evaluated in kiwifruit differently exposed to light intensity and harvested at two different times (October 10 and November 14). Fruit was stored for 2 months at 0 °C (S1) and then maintained for a week at ambient temperature (S2). The results showed that fruit harvested later presented a faster softening rate during storage than fruit harvested earlier, even if antioxidant activity did not change. Light-exposed fruit showed higher flesh firmness than that of shaded ones. Polygalacturonase activity was higher in kiwifruit maintained for a week at ambient temperature after cool storage and, in particular the highest value was recorded in fruit harvested later. The behaviour of β-galactosidase was different: it did not show changes in fruit harvested later and significantly decreased in light- and shade-exposed fruit harvested earlier. |
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Keywords: | Harvest time Kiwifruit Light interception Softening Storage Total antioxidant capacity |
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