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Horticulture, Environment, and Biotechnology

, Volume 53, Issue 6, pp 505–512 | Cite as

Antioxidant enzyme activity and chilling injury during low-temperature storage of Kiwifruit cv. Hongyang exposed to gradual postharvest cooling

  • Qingzhen Yang
  • Jingping RaoEmail author
  • Shunchao Yi
  • Kun Meng
  • Jianfeng Wu
  • Yali Hou
Research Report Postharvest Technology

Abstract

Kiwifruits (Actinidia chinensis cv. Hongyang) were treated by direct cooling and gradual cooling to investigate the effect of cooling treatment on chilling injury. The direct cooling fruits were immediately cooled at 0°C after harvest. The gradual cooling fruits were held for 3 days at 5 °C (from 5 °C to 0°C), or for 7 days at 2°C (from 2°C to 0°C), or decreased in temperature from 15°C to 5°C by 5°C at 1 days intervals and then maintained at 5°C for 3 days plus a subsequent period of of 7 days at 2 (from 15°C to 0°C). After the above treatments, then those fruit were stored at 0 ± 0.5°C, 90% to 95% RH for 80 days. Gradual cooling (from 15°C to 0°C) significantly maintained higher percentage of accepted fruit and lower chilling injury index and chilling injury incidence of fruit compared with the direct cooling. Some attributes were then assayed in the fruits treated with gradual cooling (from 15°C to 0°C). Gradual cooling (from 15°C to 0°C) inhibited increases in membrane permeability, malondialdehyde content, superoxide anion production rate, and H2O2 content. At the same time, fruit cooled gradually (from 15°C to 0°C) exhibited higher superoxide dismutase, catalase, ascorbate peroxidase, and peroxidase activities than those treated by direct cooling during storage. The present study indicated that enhancement in antioxidant enzyme activity may be attributed to the reduction in CI symptoms by the gradual cooling treatment (from 15°C to 0°C).

Additional key words

cell membranes chilling tolerance cold acclimation lipid peroxidation reactive oxygen species 

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Copyright information

© Korean Society for Horticultural Science 2012

Authors and Affiliations

  • Qingzhen Yang
    • 1
    • 2
  • Jingping Rao
    • 1
    Email author
  • Shunchao Yi
    • 1
  • Kun Meng
    • 1
  • Jianfeng Wu
    • 1
  • Yali Hou
    • 1
  1. 1.College of HorticultureNorthwest A&F UniversityYangling, Shannxi ProvincePR China
  2. 2.Department of Life SciencesYuncheng UniversityYuncheng, Shanxi ProvincePR China

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