Lim Sooyeon, Lee Jeong Gu, Lee Eun Jin
Department of Plant Science, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
Department of Plant Science, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
Food Chem. 2017 Nov 1;234:81-92. doi: 10.1016/j.foodchem.2017.04.163. Epub 2017 Apr 27.
We applied exogenous ethylene to 'Jecy green' kiwifruit to elucidate the differences in fruit quality and metabolite profiling between naturally ripe (NR) and ethylene-induced ripe (ER) kiwifruit. Kiwifruit were exposed to ethylene (200μL/L) for 12h at 20°C and maintained for 9days at 20°C. Two metabolites of ascorbic acid and arabinose significantly decreased during kiwifruit ripening regardless of the ripening method. The concentrations of sucrose, myo-inositol, citric acid, and malic acid in NR fruit were substantially higher than those in ER fruit, while the concentrations of fructose, glucose, and quinic acid in ER fruit were higher than those in NR fruit. NR and ER kiwifruit were statistically similar in regard to overall sensory profile, even though the metabolite profiling showed a little difference. The application of ethylene to 'Jecy green' kiwifruit to regulate ripening for commercial purposes can result in good quality fruit without side effects.
我们对外源乙烯处理的“金艳绿心”猕猴桃进行了研究，以阐明自然成熟（NR）和乙烯诱导成熟（ER）的猕猴桃在果实品质和代谢物谱方面的差异。将猕猴桃在20℃下用乙烯（200μL/L）处理12小时，然后在20℃下保存9天。无论成熟方法如何，猕猴桃成熟过程中抗坏血酸和阿拉伯糖的两种代谢物均显著下降。NR果实中蔗糖、肌醇、柠檬酸和苹果酸的浓度显著高于ER果实，而ER果实中果糖、葡萄糖和奎尼酸的浓度高于NR果实。尽管代谢物谱显示出一些差异，但NR和ER猕猴桃在总体感官特征上在统计学上相似。将乙烯应用于“金艳绿心”猕猴桃以调节成熟用于商业目的，可得到品质良好且无副作用的果实。
