Title：
The role of ethylene and abscisic acid in kiwifruit ripening during postharvest dehydration Postharvest Biology and Technology Postharvest Biology and Technology
Authors：
Corresponding
Author：
Wenjun Huang; David Billing;Janine Cooney; Ruiling Wang;Jeremy Burdon*
Pubyear：
2021
Title of
Journal：
Postharvest Biology and Technology
Paper
Code：
Volume：
178
Number：
Page：
111559
Others：
Classification：
Source：
Abstract：
Kiwifruit may be stored for prolonged periods at low temperatures during which time the fruit continue to ripenslowly and dehydration occurs. Abscisic acid (ABA) plays important roles in both fruit ripening and environmental stress response, including dehydration. To investigate the inter-relationships among postharvest dehydration, ethylene production, ABA and fruit ripening, two independent experiments were undertaken with‘Hayward’ kiwifruit. Water loss was manipulated by holding fruit in three environments of different humidities at20 ？C for up to 6 d, and at 0 ？C for up to 16 weeks. The impacts of the treatments over time after harvest wereinvestigated on fruit softening, ABA content and ethylene production, and on the expression of genes of the ABAbiosynthetic pathway and ethylene metabolism. Water loss induced earlier ethylene production and acceleratedsoftening late in storage. However, these changes were not directly related to increased ABA content. Thestrongest association seen was between tissue ABA content and fruit firmness, irrespective of the degree of waterloss. In conclusion, it is suggested that the accelerated softening of ‘Hayward’ kiwifruit caused by dehydrationmay be mediated via ethylene, but that the precise role for ABA, either directly or indirectly, is as yet difficult toascribe.
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