Cell wall properties of kiwifruit affected by low temperature breakdown

• Published in: Postharvest biology and technology Vol. 16; no. 3; pp. 245 - 255
• Main Authors: Bauchot, A.D., Hallett, I.C., Redgwell, R.J., Lallu, N.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.07.1999
• Subjects: Actinidia chinensis; Actinidia deliciosa; ACTINIDIE; ALMACENAMIENTO EN FRIO; Cell wall composition; Cell wall porosity; CELL WALLS; Chilling injury; COLD STORAGE; DANOS POR LA HELADA; DEGAT DU AU GEL; FROST DAMAGE; Fruit storage; KIWI (FRUTA); Kiwifruit; KIWIFRUITS; PARED CELULAR; PAROI CELLULAIRE; STOCKAGE AU FROID; Fruit storage; Cell wall composition; Actinidia chinensis; Kiwifruit; Cell wall porosity; Actinidia deliciosa; Chilling injury
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/S0925-5214(99)00016-2

Low temperature breakdown (LTB) is a physiological disorder that can affect kiwifruit ( Actinidia deliciosa cv Hayward) and some selections of Actinidia chinensis fruit after several months of cold storage. One of its symptoms manifests as the ‘grainy’ appearance of the outer pericarp, followed by water-soaking associated with extreme softening of the fruit. Observation by light microscopy and SEM suggested that the ‘grainy’ appearance of LTB-affected kiwifruit was associated with the presence of gas bubbles, occurring in some cells. Bulk porosity of the cell wall, determined using polyethylene glycol (PEG) of different molecular mass, decreased with increasing severity of the symptoms. Cell wall analysis revealed that the amount of cell wall material (CWM) was 30% higher in ‘grainy’ tissue than in unaffected tissue, and that galactosyl content in the CWM of outer pericarp tissue was 70% higher in affected compared to unaffected tissue. The same trends in LTB-affected tissue were observed in two selections of Actinidia chinensis. Since tissues were excised from fruit of the same firmness, differences reported here are related to the development of LTB.