Changes in the carotenoids profile of two yellow-fleshed kiwifruit cultivars during storage
Hui Xia, Xiu Wang, Wenyue Su, Liujing Jiang, Lijin Lin, Qunxian Deng, Jin Wang, Honghong Deng, Rongping Hu, Mingan Liao, Xiulan Lv and Dong Liang
Postharvest Biology and Technology, Volume 164, June 2020, 111162
2020
บทคัดย่อ
Carotenoid level in fruit changes dynamically in response to storage condition, however, the underlying mechanism remains unclear. Here, we investigated the carotenoid profiles and associated gene expression to reveal its responses to different storage temperature (20 °C and 4 °C) in two kiwifruit cultivars, bright-yellow-fleshed Jinshi 1 and pale-yellow-fleshed Jinyan. At harvest, four main carotenoids were detected in cv. Jinshi 1, while only three in cv. Jinyan, excluding β-cryptoxanthin, which accounted for the majority of carotenoids in ‘Jinshi 1’. Storage at 20 °C increased content of the total carotenoid and β-carotene in both cultivars, and up-regulated the expression of biosynthesis gene PSY, but down-regulated the expression of carotenoid degradation genes CCD1 and NCED1. It also induced β-cryptoxanthin and α-carotene production in Jinyan at later stage. On the contrary, storage at 4 °C decreased total carotenoid content, but induced the expression of carotenoid biosynthetic gene PDS, LCYB, LCYE. These results suggested expression of PSY, CCD1 and NCED1 plays an important role in improvement of carotenoids level at 20 °C. Furthermore, high proportion of β-cryptoxanthin might contribute to yellower flesh in Jinshi 1.