Low Temperature-Modulated Ripening in 'Sanuki Gold' and 'Hayward' Kiwifruit

来源 :The Second Asian Horticultural Congress(第二届亚洲园艺大会) | 被引量 : 0次 | 上传用户：yaoyao115711

【摘要】

：

【作者】

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Y.Tosa O.W.Mitalo W.O.Asiche Y.Kasahara S.Tokiwa K.Ushiiima R.Nakano Y.Kubo

【机构】

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Graduate School of Environmental and Life Science,Okayama University,Okayama,Japan

【出处】

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The Second Asian Horticultural Congress(第二届亚洲园艺大会)

【发表日期】

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2016年11期

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Kiwifruit is classified into climacteric fruit as exogenous ethylene induces fruit ripening.Recently, however, we found that Sanuki Gold (SG) fruit stored at low temperature (5℃) ripened within several weeks earlier than fruit at room temperature (22℃) unless ethylene production was induced by disease development.Some ripening related genes were stimulated at 5℃ but not at 22℃.

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Low Temperature-Modulated Ripening in 'Sanuki Gold' and 'Hayward' Kiwifruit

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