Changes in Physiological Characteristics of Kiwifruit Harvested at Different Maturity Stages after Cold Storage

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1 ORIGINAL SCIENTIFIC PAPER 41 Chnges in Physiologil Chrteristis of Kiwifruit Hrveste t Different Mturity Stges fter Col Storge Mhmoo GHASEMNEZHAD ( ) Roghyeh GHORBANALIPOUR Mohmm Ali SHIRI Summry Chnges in the nutritionl omposition, long with some other kiwifruit (Atinii eliios (A.Chev.) C.F.Ling & A.R.Ferguson) hrteristis, t ifferent hrvest stges were evlute fter four months ol storge. Vrious physiologil hrteristis in kiwifruit hrveste t seven mturity stges (~6.5, 7, 7.5, 8, 8.5, 9 n 1 Brix, respetively) n fter four months storge t ºC were etermine. Fruit weight loss inrese signifintly uring storge, epening on the hrvesting stge. After four months ol storge, the erlier hrveste fruits retine weight etter thn lte ones. Flesh firmness erese signifintly fter storge inepenently to the hrvesting stges. At the en of storge perio, fruits hrveste t lter stges showe signifint higher level of sori i n of phenoli ompouns ompre to the erlier hrveste fruits. Overll, kiwifruit hrveste with 6.5 Brix retine weight etter thn the other hrvesting stges n showe higher ntioxint pity fter four months ol storge. Key wors ntioxint pity; sori i; flesh firmness; totl solule solis Deprtment of Hortiulturl Sienes, Fulty of Agriulture, University of Guiln, Rsht, Irn e-mil: ghsemnezh@guiln..ir Reeive: Novemer 14, 212 Aepte: Jnury 14, 213 ACKNOWLEDGEMENTS The uthors re grteful to Irn Citrus Reserh Institute for supplying kiwifruit smples. Agriulture Conspetus Sientifius. Vol. 78 (213) No. 1 (41-47)

2 42 Mhmoo GHASEMNEZHAD, Roghyeh GHORBANALIPOUR, Mohmm Ali SHIRI Introution In reent yers, foo sientists n nutrition speilists hve ome to the onlusion tht onsume fruits n vegetles reue risks of ertin iseses, inluing ner n riovsulr iseses (Liu et l., 2; Mrtin et l., 22). It is urrently epte tht the onsumption of kiwifruit hs preventive effet ginst ertin ners n riovsulr iseses. Mny ifferent ners, espeilly ners of the igestive system (minly stomh ner), lung, n liver, hve een trete with kiwifruit presriptions ue to its ytotoxi n ntioxint tivities (Rush et l., 22). Therefore, the enefiil effets of fruits n vegetles my e relte to the ntioxint properties (Imeh n Khokhr, 22; Moyer et l., 22; Rush et l., 26). Fruit is one of the mjor ietry soures of vrious ntioxint phytoompouns for humns. Kiwifruits, s well s itrus fruit, re exellent soures of the sori i (Nishiym et l., 24). In kiwifruits, the sori i ontent is higher thn tht etermine in ornge; strwerry, lemon n grpefruits. Esti et l. (1998) hve oserve tht the sori i ontent of kiwifruit epens on genotype, ripening egree, storge n the nlysis metho utilize. Imeh n Khokhr (22) unerline the importnt role of the pre- n post-hrvest ftors on the hemil omposition of plnt foos. Mturity stge is n importnt ftor tht influenes the ompositionl qulity of fruit n vegetles. In ft, severl iohemil, physiologil n struturl moifitions tke ple t ifferent mturity stges n these hnges etermine the finl qulity uring ripening. Furthermore, storge onitions n influene the qulity inies n nutritionl ontent of fresh fruit (Lee n Ker, 2; Ayl-Zvl et l., 24). Tvrini et l. (28) foun tht hrvest time n storge onitions strongly influene the qulittive n nutritionl hrteristis of kiwifruit. For goo fruit qulity, the stnr prtie for kiwifruit Atinii eliios Hywr is the hrvest when the minimum of totl solule solis (TSS) is 6.28 Brix n the fruit is store t C for up to six months (Tvrini et l., 29). A rpi loss of strh n n inrese in solule solis ontent provies one of the min riteri for hrvesting (Wlton n De Jong, 199). In ition, fruit firmness is very high, up to 6 N, t hrvest time, ut rpily ereses when the fruit is rey to et t 5 8 N (Beever n Hopkirk, 199). This n e use s nother mturity inex for hrvesting. Softening of Hywr kiwifruit ws propose to e the onsequene of soluiliztion of insolule mterils suh s ell wll mterils n strh (Bonghi et l., 1996). Therefore, the im of this reserh ws to evlute the influene of hrvesting stges on severl kiwifruit qulity trits n to etermine the proper hrvesting stge neessry for mintining fruit qulity uring the storge time. Mterils n methos Mterils This experiment ws onute in 29 in ommeril kiwifruit (Atinii eliios, v. Hywr ) orhr of Citrus Reserh Institute of Irn lote t Rmsr in Mznrn provine. The vines were trine s T - re system. The mturity inies were evlute t seven ifferent hrvesting stges, when fruit TSS rehe pproximtely 6.5, 7, 7.5, 8, 8.5, 9 n 1 Brix. TSS ws mesure iretly in the fiel on 2 fruit smples, rnomly ollete from the whole nopy in ifferent sites in the orhr. Fruits were store t C for four months n nlyse for their qulity inies immeitely fter hrvesting n fter four months storge. Weight loss, flesh firmness, flesh olor, TSS, titrtle iity (TA), sori i, phenoli ompouns n ntioxint pity were evlute. Flesh olor Fresh-ut kiwifruit surfe olor ws iretly mesure with CR-4 Minolt hrom meter (Minolt, In., Tokyo, Jpn). Color ws mesure using the Hunter L vlue (L*), Hue ngle (H ) n Chrom (C ) oorintes in three points of eh fruits in the CIELAB system. Ten fruits were evlute for eh tretment. The olorimeter ws lirte with stnr lk n white lirtions tiles. Weight loss Fruits were weighe t the eginning of the experiment just fter hrvest, n therefter every 3 ys uring the storge perio. Weight loss ws expresse s the perentge loss of the initil totl weight. For eh mesurement, 1 fruits orresponing to eh tretment were use. Flesh firmness The mesure ws performe on two opposite fes of the equtoril zone using igitl penetrometer instlle on riving olumn equippe with n 8 mm proe (Moel FTO 11). Mesurements were rrie out on flt surfe of the fruits. TSS n TA TSS ws etermine using refrtometer (CETI-Belgium, Kontih-Antwerp, Belgium). Mesurements were rrie out t the sme sites s flesh firmness n were expresse s Brix. TA ws etermine y titrtion of 5 ml of filtere juie y.1 N NOH up to ph of 8.3. Asori i The sori i onentrtion ws mesure se on the reution of the ye 2, 6-ihlorophenol-inophenol (DIP) y sori i (Kim n Yook, 29). Kiwifruit fresh tissue (3 g) ws mixe with 2 ml (3%) metphosphori i n homogenize. Asori i ws etermine y titrtion of 15 ml filtrte juie y DIP ontining ironte soium n expresse y mg sori i 1 g -1 FW. Phenoli ompouns Phenoli ompouns were etermine y the Folin-Ciolteu metho, se on olorimetri oxition/reution retion of phenoli ompouns (Singleton et l., 1999). Polyphenols were extrte from.5 g fine power of fruits with 3 ml 85% methnol. To.5 ml extrt,.25 ml Folin-Ciolteu regent, 2.25 ml istille wter n 2 ml of 7% N 2 CO 3 ws e. Then, the smples were shken for 2 h. The sorne of smples ws mesure t 765 nm y UV-visile spetrophotometer (moel PG Instrument +8, Leiester, UK). Glli i ws use for lirtion urve. Results were expresse s mg GAE 1 g -1 FW. Agri. onspe. si. Vol. 78 (213) No. 1

3 Chnges in Physiologil Chrteristis of Kiwifruit Hrveste t Different Mturity Stges fter Col Storge 43 Tle 1. The hnges in pulp hue (H), lightness (L) n hrom (C) vlue of kiwifruit hrveste in ifferent mturity stges t hrvest n fter four months ol storge Hrvest time ( Brix) L H C At hrvest Storge At hrvest Storge At hrvest Storge e e e e e *Mens within olumns followe y the sme letters re not signifintly ifferent t P.5 with Dunn s multiple rnge test Antioxint pity Antioxint tivity in the extrt of flesh ws mesure y the svenging of 2, 2-iphenyl-2-pirylhyrzyl hyrte (DPPH) (Sigm-Alrih Chemie, Steinheim, Germny) free ril with UV-visile spetrophotometer (moel PG Instrument +8, Leiester, UK) t 515 nm s esrie y Brn-Willims et l. (1995). The ntioxint tivity ws expresse s the perentge of eline of the sorne, reltive to the ontrol, orresponing to the perentge of DPPH tht ws svenge. The perentge of DPPH, whih ws svenge (%DPPHs), ws lulte using; %DPPHs= (A ont - A smp ) 1/A ont where A ont is the sorne of the ontrol n A smp the sorne of the smple. Sttistil nlysis SAS sttistil softwre ws use for t nlysis. The mens were ompre y Dunn s multiple rnge test (DMRT) t onfiene levels of 99%. The men n stnr error of mens were lulte. Results n isussion Flesh olor Flesh olor vlue (L, H n C) of kiwifruits t seven ifferent hrvesting stges n fter four months ol storge re summrize in Tle 1. The results showe tht no signifint ifferenes were foun for pulp olor H n C vlue t hrvesting stges n t the en of ol storge, ut L signifintly eline inepenently to the hrvesting stges fter four months storge t C. In ft, L* vlue mesures luminosity tht vries from zero (lk) to 1 (pure white). Kruger et l. (21) foun tht overll olor vlues suh s L*, * n * n lso hrom n hue erese fter ol storge for ll hrvesting stges ompre to the fresh fruit. Weight loss Weight loss of kiwifruit hrveste t seven mturity stges fter four months ol storge is shown in Figure 1. Fruits weight loss signifintly inrese uring storge, epenently to the hrvesting stge; the lowest vlue ws foun in fruits hrveste with 6.5 Brix, lthough no signifint ifferene ws foun Weight Loss (%) Storge ** with 7 n 7.5 Brix. Dt showe tht uring four months ol storge, erly-hrveste fruits retine weight loss etter thn lte hrveste ones. The men wter ontent of kiwifruit t hrvest is typilly 8 9% of the fresh weight (Buron n Clrk, 21). Posthrvest wter loss n use rpi eteriortion in proue qulity through shrivelling. However, efore shrivel eomes pprent, posthrvest wter loss my lso lter metolism n in some instnes, hstens fruit ripening (Buron et l., 1994). Therefore, reuing wter loss from fruit uring storge or ripening helps to mintin fruit qulity. Our stuy showe tht ely in the hrvesting time mke fruits more suseptile to wter loss thn erly hrvest, ner the ommeril mture time (6.5 Brix). Flesh firmness Firmness of kiwifruit t seven hrvesting stges immeitely fter hrvest n fter four months of ol storge is presente in Figure 2. The flesh firmness signifintly erese with progress of fruits mturtion t hrvesting stge. The highest vlue ws foun in fruits hrveste with 6.5 Brix. Furthermore, flesh firmness erese signifintly uring ol storge inepen- Hrvesting stges ( Brix) Figure 1. Weight loss of kiwifruits hrveste in seven ifferent mturity stges ( Brix, 6.5, 7, 7.5, 8, 8.5, 9 n 1) fter four months ol storge. The mens followe y the sme letters re not signifintly ifferent t P.1. The vertil rs re stnr errors of the mens (n=3) Agri. onspe. si. Vol. 78 (213) No. 1

4 44 Mhmoo GHASEMNEZHAD, Roghyeh GHORBANALIPOUR, Mohmm Ali SHIRI Firmness (kg/m 2 ) e At hrvest e e e e e e Hrvest ** 1.5 Storge ** 1.2 TA (%) At hrvest Hrvest ** Storge ** Hrvesting stges ( Brix). Hrvesting stges ( Brix) Figure 2. Firmness of kiwifruits hrveste in seven ifferent mturity stges ( Brix, 6.5, 7, 7.5, 8, 8.5, 9 n 1) n fter four months ol storge. The mens followe y the sme letters re not signifintly ifferent t P.1. The vertil rs re stnr errors of the mens (n=3) Figure 3. Titrtle iity (TA) in kiwifruits hrveste in seven ifferent mturity stges ( Brix, 6.5, 7, 7.5, 8, 8.5, 9 n 1) n fter four months ol storge. The mens followe y the sme letters re not signifintly ifferent t P.1. The vertil rs re stnr errors of the mens (n=3) ently of the hrvesting stges. Thus, no signifint ifferene ws foun fter four months storge t C. The flesh firmness is wiely use for efining posthrvest qulity of kiwifruit (Bonghi et l., 1996). Fruit firmness erese slowly from 81.8 N t hrvest to 2.7 N fter 12 weeks of storge t C (Yin et l., 29). Crisosto n Ker (1999) reporte tht lte hrveste kiwifruits retin their flesh firmness uring storge etter thn erly hrveste fruits. But in this stuy, there ws no signifint ifferene mong hrvest times t en of storge. In omprison with t otine from Tvrini et l. (28), it is importnt to unerline tht the first hrvest hs shown more firmness just fter hrvesting, whih mens tht fruits were ner the physiologil mturity stge (8 Brix). Furthermore, uring mturtion n storge perio, erese in flesh firmness ws oserve s result of polyglturonse tivity. This tivity epens on storge onitions n the geneti fetures of ultivrs s reporte y Villrrel et l. (28). Our stuy showe tht softening of Atinii eliios, v. Hywr fruit fter four months oes not epen on its mturity. TA n TSS/TA Delying hrvest from stnr mturity stge (6.5-7 Brix) erese TA ontent uring hrvesting stges (Figure 3); the lowest vlue eing registere t fruits hrveste t 8 Brix. TA eline signifintly uring storge inepenently of the hrvesting stges. The erese in iity uring storge of fruits oserve y Fisk et l. (26) n Krup et l. (211), who reporte lower TA fter storge, is onfirme in this stuy. They lso oserve tht the erese in TA ws in onomitnt with higher TSS, ut it ws not sttistilly signifint, whih is in greement with previous fining. The hrvesting stges, ol storge n the intertion etween two vriles hve signifint influene on TSS/TA of kiwifruits (Figure 4). Long-term storge signifintly inrese TSS/TA of kiwifruits, eing epenent on hrvesting stges. Generlly, erly hrvesting stges hve shown lower TSS/TA thn lter ones; the highest vlue ws registere in fruits hrveste with 9 n 1 Brix fter four months ol storge. Buron et l. (24) hve shown tht TSS ontent of ripe kiwifruit ws foun to reflet the eting qulity of the ripe fruit. As it ws previously reporte, fruits hrveste t higher Brix vlue re generlly onsiere more eptle to onsumers. Crisosto n Crisosto (21) hve shown tht Cliforni - grown Hywr kiwifruit hs eptle flvour if the fruit ontins >11.6% TSS. The inrese in TSS ontent is ue to the hyrolyti hnge in strh n onversion of strh to sugr, whih is n importnt inex of ripening proess in fruits (Arthey n Ashurst, 25). The inrese in TSS/TA of fruit uring storge ws orrelte with inrese of TSS followe y elining of TA ontent. Arthey n Ashurst (25) expline tht tivity of glyolyti enzymes use strh egrtion, n net strh to surose onversion. Therefore, the results of this stuy re onsistent with fining of Lngenkmper et l. (1998) who reporte inrese of the tivity of these enzymes uring the mturity time, regrless of storge temperture. Therefore, erly hrvest time lowers TSS/ TA ompre to lte hrvest time. Asori i The hrvesting stges, ol storge n their intertion signifintly influene sori i ontent (Figure 5). The t showe tht sori i inrese signifintly with hrvesting ely up to 8 Brix n therefter eline; ut fter four months ol storge, lte hrveste fruits showe signifintly higher sori i ontent ompre to erly hrvests. The higher vlue ws foun in fruits hrveste with 1 Brix. Previous reports h shown tht sori i in kiwifruit rnges etween 25 n 155 mg 1-1 g of fresh weight (FW) of fruit (Kluk et l., 1997). Generlly, sori i ontent elines when fruits eome overripe with the egrtion of fruit tissues onurrently (Klt, 25). However, Lee n Ker (2) reporte tht sori i ontent inrese with ripening in priot, peh n ppy, ut erese in pple n mngo. Tvrini et l. (28) reporte tht sori i of kiwifruit hrveste t 1 Brix h not hnge t en of long storge perio. In the present stuy, sori i ontent of kiwifruit signifintly inrese fter four months ol storge. We lso foun tht fruits hrveste lter showe signifintly higher ontent of sori i ompre to erly hrvests. Agri. onspe. si. Vol. 78 (213) No. 1

5 Chnges in Physiologil Chrteristis of Kiwifruit Hrveste t Different Mturity Stges fter Col Storge 45 TSS/TA Hrvest ** Storge ** At hrvest Hrvesting stges ( Brix) Phenoli ompounsl (mg GAE/1g FW) At hrvest Hrvest ** Storge ** Hrvesting stges ( Brix) Figure 4. TSS/TA of kiwifruits hrveste in seven ifferent mturity stges ( Brix, 6.5, 7, 7.5, 8, 8.5, 9 n 1) n fter four months ol storge. The mens followe y the sme letters re not signifintly ifferent t P.1. The vertil rs re stnr errors of the mens (n=3) Figure 6. Content of phenoli ompouns of kiwifruits hrveste in seven ifferent mturity stges ( Brix, 6.5, 7, 7.5, 8, 8.5, 9 n 1) n fter four months ol storge. The mens followe y the sme letters re not signifintly ifferent t P.1. The vertil rs re stnr errors of the mens (n=3) Asori i (mg/1grfw) e At hrvest Hrvest ** Storge ** e e e Hrvesting stges ( Brix) Antioxint Cpity (DPPHSe%) At hrvest Hrvest ** Storge ** e Hrvesting stges ( Brix) Figure 5. Asori i of kiwifruits hrveste in seven ifferent mturity stges ( Brix, 6.5, 7, 7.5, 8, 8.5, 9 n 1) n fter four months ol storge. The mens followe y the sme letters re not signifintly ifferent t P.1. The vertil rs re stnr errors of the mens (n=3) Figure 7. Antioxint pity in kiwifruits hrveste t seven ifferent mturity stges ( Brix, 6.5, 7, 7.5, 8, 8.5, 9 n 1) n fter four months ol storge. The mens followe y the sme letters re not signifintly ifferent t P.1. The vertil rs re stnr errors of the mens (n=3) Phenoli ompouns Hrvesting stges, ol storge seprtely, n in in tertion signifintly influene phenoli ompouns of kiwifruit (Figure 6). Phenoli ontent hnge signifintly in fruits ollete t seven mturity stges n store four months t C. The t showe tht phenoli ontent inrese signifintly with hrvesting ely up to 8 Brix n therefter eline. In ontrst, t the en of storge perio fruits hrveste lter thn 8 Brix showe signifintly higher phenoli ontent thn erly hrvests. Generlly, phenoli ontent my either inrese or erese in fruits n vegetles epening on the storge onitions (Klt, 25). Tvrini et l. (28) foun tht the hnge of phenols ontent in kiwifruits uring storge epens on fruits mturity t hrvesting time. They reporte tht in fruits ollete pproximtely t 8 Brix n store for two months t C signifint rise of phenoli ompouns ws oserve. The sme hnge ws reporte for totl phenols in the peel of two pple ultivrs uring long-term ol storge (12 ys t 1 C) (Lej et l., 23). Gil et l. (26) foun tht uring nine ys of storge, no signifint hnges ourre in phenoli ontent in kiwifruits n no ifferene ws etermine etween slies n whole fruits. Antioxint pity Hrvesting stges, ol storge, n their intertion signifintly influene ntioxint pity (Figure 7). The highest vlues of ntioxint pity in kiwifruits hs een reore when fruits were hrveste with 6.5 Brix n store four months. These results suggeste tht the ol storge oul negtively influene the ntioxint pity of kiwifruits, whih oul e epenent on hrvest time. This is in greement with the results otine y Tvrini et l. (28), who reporte tht ntioxint pity erese signifintly fter four months of ol storge n tht ol storge hs negtive effet on ntioxint pity of kiwifruits fruits hrveste with 8.5 n 1 Brix. In this stuy, we lso foun negtive effet of storge when fruits were hrveste lter thn ommeril mturity stge (6.5 Brix). Shivshnkr et l. (24) reporte tht ntioxint p- Agri. onspe. si. Vol. 78 (213) No. 1

6 46 Mhmoo GHASEMNEZHAD, Roghyeh GHORBANALIPOUR, Mohmm Ali SHIRI ity of Irwin Mngo fruits unhnge up to 2 ys of storge perio n erese therefter. In Cortln n Deliious pples wter-solule ntioxints n nthoynins eline ut lipi-solule ntioxints generlly inrese uring storge time (Bren n Brmlge, 1994). The ntioxint pity in the peel of two pple ultivrs ws etermine uring 12 ys storge t 1 C n totl ntioxint tivity inrese, irrespetive of the storge onitions (Lej et l., 23). Ferreyr et l. (27) reporte tht ntioxint tivity t ommeril mturity erese notoriously in strwerry fruit, in reltion to the erese in sori i n phenolis. Referenes Arth ey D., Ashurst P.R., (25). Fruit proessing nutrition, prout n qulity mngement, 2n e, Brijsi Art Press Lt., Ini, pp 45 Ayl-Zvl J. F., Wng S. Y., Wng C. Y., Gonzles-Aguilr A. G. (24). Effet of storge tempertures on ntioxint pity n rom ompouns in strwerry fruit. LWT- Foo Si Tehnol 37: Bren C. L., Brmlge W. J. (1994). Aumultion of ntioxints in pple peel s relte to prehrvest ftors n superfiil sl suseptiility of the fruit. J Amer So Horti Si 119: Beever D.J., Hopkirk G. (199). Fruit evelopment n fruit physiology. In: I.J. Wrrington n G.C. Weston (es.), Kiwifruit: Siene n mngement, New Zeln Soiety for Hortiulturl Siene, Aukln. Ry Rihrs Pulisher, pp Bonghi C., Pgni S., Virih R., Rmin A., Tonutti P. (1996). Cell wll hyrolses n mylse in kiwifruit softening. Posthrvest Biol Tehnol 9: Brn-Willims W., Cuvelier M. E., Berset C. (1995). Use of free ril metho to evlute nti oxint tivity. LWT - Foo Si Tehnol 28: 25-3 Buron J., MLeo D., Lllu N., Gmle J., Petley M., Gunson A. (24). Consumer evlution of Hywr kiwifruit of ifferent t-hrvest ry mtter ontents. Posthrvest Biol Tehnol 34: Buron J. N., Dori S., Lomnie E., Mrinnsky R., Pesis E. (1994). The post-hrvest ripening of wter stresse nn fruits. J Horti Si Biotehnol 69: Buron J., Clrk C. (21). Effet of posthrvest wter loss on Hywr kiwifruit wter sttus. 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