The effect of summer pruning time and severity on antioxidant capacity and storage quality of Hayward kiwifruit

IF 1.5 4区农林科学 Q3 PLANT SCIENCES

Journal of Berry Research Pub Date : 2023-06-16 DOI:10.3233/jbr-220060

Ebrahim Abedi Gheshlaghi, Massoumeh Kia Eshkvarian, M. Shiri, T. Raiesi, D. J. Mojaddad

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引用次数: 0

Abstract

BACKGROUND Summer pruning of kiwifruit has an important effect on fruit quality and storability. OBJECTIVE: The present study was conducted to investigate the effects of summer pruning time and severity on some quantitative and qualitative characteristics and storability of Hayward kiwifruit. METHODS: The present study was conducted to evaluate summer pruning time (one week after fruit set [1WAFS] and four weeks after fruit set [4WAFS]) and pruning severity (1 - no pruning [control], 2 - shoot pruning after the third or fourth leaf after the last fruit [common pruning], 3 - tip squeezing, and 4 - zero leaf pruning in 20% of fruit-bearing shoots with unlimited growth) on Hayward kiwifruit in 2020 and 2021. RESULTS: The results showed that, at harvest time, the highest average fruit weight and total acid were 124.00 g and 1.74% in the tip squeezing treatment observed in the 4WAFS pruning time in 2021. Zero leaf pruning produced fruits with the highest firmness and antioxidant capacity in 2020 and the highest vitamin C and total phenols in 2021. At the end of 90 days of cold storage, in the tip squeezing treatment, fruit firmness at 4WAFS pruning time was higher than in 1WAFS pruning time in the second year, and the highest antioxidant capacity was in 1WAFS pruning time in the first year. In the second year, the highest vitamin C, firmness, and dry matter were obtained in the zero leaf pruning treatment. In this treatment, the highest total phenols and antioxidant capacity were 133.96 mg GAE/100 g FW and 86.75% , respectively, observed in 4WAFS pruning time in the second year. CONCLUSIONS: Overall, tip squeezing and zero leaf pruning at the time of 4WAFS improved the quantitative and qualitative characteristics at the harvest and cold storage.

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夏季修剪时间和修剪程度对海沃德猕猴桃抗氧化能力和贮藏品质的影响

背景猕猴桃夏季修剪对果实品质和贮藏性有重要影响。目的：研究夏季修剪时间和修剪程度对海沃德猕猴桃某些数量、质量特征和贮藏性的影响。方法：本研究评估了海沃德的夏季修剪时间（坐果后一周[1WAFS]和坐果后四周[4WAFS]）和修剪严重程度（1-不修剪[对照]，2-在最后一个果实后第三或第四叶后修剪[普通修剪]，3-顶端挤压和4-零叶修剪，对20%的无限制生长的结果枝）2020年和2021年的猕猴桃。结果：结果表明，在收获期，平均果重和总酸最高为124.00 g和1.74%。零叶修剪产生了2020年硬度和抗氧化能力最高的水果，2021年维生素C和总酚含量最高的水果。在冷藏90天结束时，在挤尖处理中，第二年4WAFS修剪时间的果实硬度高于1WAFS修剪时间，第一年1WAFS修剪时的抗氧化能力最高。在第二年，零叶修剪处理获得了最高的维生素C、硬度和干物质。在该处理中，总酚和抗氧化能力最高为133.96 mg GAE/100 g FW和86.75%。结论：总体而言，4WAFS时的顶端挤压和零叶修剪改善了收获和冷藏时的定量和定性特征。

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来源期刊

Journal of Berry Research Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

3.50

自引率

11.80%

发文量

期刊介绍： The main objective of the Journal of Berry Research is to improve the knowledge about quality and production of berries to benefit health of the consumers and maintain profitable production using sustainable systems. The objective will be achieved by focusing on four main areas of research and development: From genetics to variety evaluation Nursery production systems and plant quality control Plant physiology, biochemistry and molecular biology, as well as cultural management Health for the consumer: components and factors affecting berries'' nutritional value Specifically, the journal will cover berries (strawberry, raspberry, blackberry, blueberry, cranberry currants, etc.), as well as grapes and small soft fruit in general (e.g., kiwi fruit). It will publish research results covering all areas of plant breeding, including plant genetics, genomics, functional genomics, proteomics and metabolomics, plant physiology, plant pathology and plant development, as well as results dealing with the chemistry and biochemistry of bioactive compounds contained in such fruits and their possible role in human health. Contributions detailing possible pharmacological, medical or therapeutic use or dietary significance will be welcomed in addition to studies regarding biosafety issues of genetically modified plants.