Eo Hyun Ji, Kim Chul-Woo, Lee Uk, Kim Yonghyun
Special Forest Resources Division, National Institute of Forest Science, Gwonseon-gu, Suwon 16631, Republic of Korea.
Plants (Basel). 2024 Aug 9;13(16):2201. doi: 10.3390/plants13162201.
A cold storage system is useful for maintaining the quality of hardy kiwifruit. However, extended cold storage periods inevitably result in cold stress, leading to lower fruit marketability; the severity of chilling injury depends on fruit types and cultivars. In this study, the impact of cold storage conditions on the physicochemical properties and antioxidant capacity of two phenotypically different hardy kiwifruit cultivars-'Cheongsan' (large type) and 'Daebo' (small type)-stored at low (L; 3 °C, relative humidity [RH]; 85-90%) and moderate-low (ML; 5 °C, RH; 85-90%) temperatures was determined. Significant differences in fruit firmness and titratable acidity between treatments L and ML were observed in both cultivars during the experimental storage period. Meanwhile, the browning and pitting rates of the 'Cheongsan' fruits in treatment L increased for 8 weeks compared with those of the 'Daebo' fruits in treatments L and ML; nonetheless, fruit decay was observed in the 'Daebo' fruits in treatment ML after 6 weeks. The total chlorophyll, carotenoid, flavonoid, and ascorbic acid concentrations as well as the antioxidant activities of both the cultivars significantly differed between treatments L and ML. After 2 weeks of storage, the 'Cheongsan' fruits in treatment L had lower antioxidant activities and ascorbic acid content than those in treatment ML. These results demonstrate that the quality attributes and antioxidant activity of hardy kiwifruit are influenced by the low-temperature storage conditions and the specific kiwifruit cultivars. Our findings suggest that optimal cold storage conditions, specific to each hardy kiwifruit cultivar, promise to maintain fruit quality, including their health-promoting compounds, during long-term storage.
冷藏系统有助于保持中华猕猴桃的品质。然而，延长冷藏期不可避免地会导致冷害，从而降低果实的市场适销性；冷害的严重程度取决于果实类型和品种。在本研究中，测定了在低温（L；3℃，相对湿度[RH]；85 - 90%）和中低温（ML；5℃，RH；85 - 90%）条件下贮藏的两个表型不同的中华猕猴桃品种——“青山”（大型）和“大浦”（小型）的理化性质和抗氧化能力受到的影响。在实验贮藏期内，两个品种在处理L和ML之间的果实硬度和可滴定酸度均存在显著差异。同时，处理L中“青山”果实的褐变和麻点率在8周内有所增加，相比处理L和ML中的“大浦”果实；尽管如此，处理ML中的“大浦”果实在6周后出现了果实腐烂。两个品种的总叶绿素、类胡萝卜素、黄酮类化合物和抗坏血酸浓度以及抗氧化活性在处理L和ML之间也存在显著差异。贮藏2周后，处理L中的“青山”果实的抗氧化活性和抗坏血酸含量低于处理ML中的果实。这些结果表明，中华猕猴桃的品质属性和抗氧化活性受低温贮藏条件和特定猕猴桃品种的影响。我们的研究结果表明，针对每个中华猕猴桃品种的最佳冷藏条件有望在长期贮藏期间保持果实品质，包括其具有健康促进作用的化合物。
