Changes in metabolites and antioxidant activities of green 'Hayward' and gold 'Haegeum' kiwifruits during ripening with ethylene treatment.

Fruit ripening involves changes in physical, physiological, biochemical, and metabolic activities through the actions of enzymes and regulatory genes. In this study, we elucidate primary and secondary metabolites and antioxidant activities of green 'Hayward' and gold 'Haegeum' kiwifruit cultivars during ripening by comparing ethylene-treated fruit to the control. A total of 36 primary metabolites (20 amino acids, 9 fatty acids, 4 organic acids, and 3 sugars) were identified to be altered significantly during the ripening of both cultivars.

Transcriptome Analysis of Pre-Storage 1-MCP and High CO-Treated 'Madoka' Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening.

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO treatments during cold storage of peach fruit are insufficient.