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Understanding quality differences between kiwifruit varieties during softening.

Fan Yang1, Renkai Zhao1, Jiangtao Suo2

  • 1College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, PR China.

Food Chemistry
|August 1, 2023
PubMed
Summary
This summary is machine-generated.

Kiwifruit storage quality varies due to differences in polygalacturonase (PG) and beta-galactosidase activity. Metabolomic analysis identified key compounds like d-glucose and vitamin B2 that can predict kiwifruit taste and nutritional value.

Keywords:
Cell wall metabolismKiwifruitMetabolomicRandom forestsSofteningStarch and sucrose metabolism

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Area of Science:

  • Horticultural science
  • Plant physiology
  • Metabolomics

Background:

  • Kiwifruit quality is influenced by varietal differences in post-harvest softening.
  • Understanding these differences is crucial for improving fruit storage and consumer satisfaction.

Purpose of the Study:

  • To investigate the physiological and metabolic factors contributing to ripening quality variations between 'Cuixiang' (CX) and 'Hayward' (HWD) kiwifruit.
  • To identify key metabolites associated with kiwifruit storability and nutritional value.

Main Methods:

  • Combined physiological analysis and non-targeted metabolomics.
  • Utilized the random forests learning algorithm to analyze data.
  • Assessed the impact of 1°C storage on fruit softening and enzyme activity.

Main Results:

  • Storability differences between CX and HWD kiwifruit are primarily linked to variations in polygalacturonase (PG) and β-galactosidase activities.
  • 1°C storage effectively slowed fruit softening by reducing PG activity in both varieties.
  • 368 metabolites were identified, with amino acid, carbohydrate, cofactors and vitamins, and nucleotide metabolism being key modules affecting ripening differences.
  • 30 metabolites, including d-glucose, d-maltose, 2-hydroxybutyric acid, phenyllactate, and vitamin B2, effectively distinguished ripening quality.

Conclusions:

  • Enzyme activity (PG and β-galactosidase) and specific metabolic pathways significantly influence kiwifruit ripening and storage quality.
  • Identified key metabolites (e.g., d-glucose, vitamin B2) hold potential for evaluating kiwifruit taste and nutritional value.
  • Findings provide insights into the mechanisms of kiwifruit ripening and offer markers for quality assessment.