Cold storage characteristics of hardy kiwifruit, Actinidia arguta ‘Autumn Sense’: comparison between two cold storage temperatures
Uk Lee, Hyun Ji Eo, Chung Ryul Jung, Yonghyun Kim

TL;DR
This study compares how hardy kiwifruit respond to two cold storage temperatures, showing that lower temperatures delay ripening but increase chilling injury risks.
Contribution
The study reveals specific physiological and molecular responses to cold storage temperatures in hardy kiwifruit.
Findings
Fruits stored at 1°C showed delayed ripening but more severe chilling injury symptoms.
Antioxidant activity was higher at 1°C, but ascorbic acid levels were lower.
RNA-sequencing showed upregulated genes related to antioxidant activity and sucrose biosynthesis at 1°C.
Abstract
Postharvest handling of hardy kiwifruit generally involves cold storage to prolong shelf life by delaying the ripening process. However, extended storage at near-freezing temperatures often results in undesirable chilling injury. To clarify the specific cold responses associated with the mitigation of chilling injury symptoms, we examined the physiological and molecular responses of hardy kiwifruit stored at very low (VL; 1°C) and moderate low (ML; 5°C) conditions. Fruits stored at VL conditions exhibited significantly delayed ripening. However, chilling injury symptoms such as pitting became increasingly severe during the mid to late phase of storage compared with that under ML conditions, indicating that VL conditions are more likely to induce chilling injury. Antioxidant activity in fruit stored under VL conditions was higher than that in fruit stored under ML conditions during the…
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Taxonomy
TopicsPostharvest Quality and Shelf Life Management · Date Palm Research Studies · Essential Oils and Antimicrobial Activity
