TY - JOUR
T1 - Characterization of ripening-related genes involved in ethylene-independent low temperature-modulated ripening in ‘rainbow red’ kiwifruit during storage and on-vine
AU - Mitalo, Oscar Witere
AU - Asiche, William Olubero
AU - Kasahara, Yuka
AU - Tosa, Yasuaki
AU - Owino, Willis Omondi
AU - Mworia, Eric Gituma
AU - Ushijima, Koichiro
AU - Nakano, Ryohei
AU - Kubo, Yasutaka
N1 - Funding Information:
This study was supported in part by a Grant-in-Aid for Scientific Research (grant nos. 24380023 and 16H04873) from the Japan Society for the Promotion of Science, Japan.
Publisher Copyright:
© 2018 The Japanese Society for Horticultural Science (JSHS), All rights reserved.
PY - 2018
Y1 - 2018
N2 - ‘Rainbow Red’ kiwifruit have been reported to gradually ripen during low temperature storage and on the vine in the absence of detectable ethylene. This study was conducted to compare the expression of ripening-related genes during storage at different temperatures and on the vine. Fruit at 5°C and 10°C ripened faster to eating quality within four weeks accompanied with increased expression of ripening-related genes: AcACO3, AcXET2, AcEXP1, AcPG, AcPMEi, AcSUS, AcβAMY1, AcβAMY2, AcGA2ox2, AcNAC3, AcNAC4, and AcMADS2. Fruit at 15°C required a longer period of eight weeks to attain eating quality in concurrence with delayed accumulation of the ripening-related genes. Fruit at 22°C ripened at the slowest rate and did not attain eating quality even after eight weeks, with very minimal accumulation of ripening-related genes. On-vine ripening occurred slowly at the early stages when the average field temperature was ~20°C, but the rate increased as the temperature dropped to ≤15°C accompanied by increased expression of ripening-related genes. These results indicate that both ripening on-vine and during low temperature storage are modulated by low temperature independent of ethylene.
AB - ‘Rainbow Red’ kiwifruit have been reported to gradually ripen during low temperature storage and on the vine in the absence of detectable ethylene. This study was conducted to compare the expression of ripening-related genes during storage at different temperatures and on the vine. Fruit at 5°C and 10°C ripened faster to eating quality within four weeks accompanied with increased expression of ripening-related genes: AcACO3, AcXET2, AcEXP1, AcPG, AcPMEi, AcSUS, AcβAMY1, AcβAMY2, AcGA2ox2, AcNAC3, AcNAC4, and AcMADS2. Fruit at 15°C required a longer period of eight weeks to attain eating quality in concurrence with delayed accumulation of the ripening-related genes. Fruit at 22°C ripened at the slowest rate and did not attain eating quality even after eight weeks, with very minimal accumulation of ripening-related genes. On-vine ripening occurred slowly at the early stages when the average field temperature was ~20°C, but the rate increased as the temperature dropped to ≤15°C accompanied by increased expression of ripening-related genes. These results indicate that both ripening on-vine and during low temperature storage are modulated by low temperature independent of ethylene.
KW - 1-MCP
KW - Field temperature
KW - Gene expression
KW - Ripening
KW - Transcription factor
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U2 - 10.2503/hortj.OKD-035
DO - 10.2503/hortj.OKD-035
M3 - Article
AN - SCOPUS:85050951506
SN - 2189-0102
VL - 87
SP - 421
EP - 429
JO - Horticulture Journal
JF - Horticulture Journal
IS - 3
ER -