Expression of genes associated with ethylene during storage of kiwifruit at low temperatures

Kiwifruit (Actinidia deliciosa) is a climacteric fruit, sensitive to low concentrations of ethylene. Given the fact that ethylene causes early kiwifruit softness and reduces its shelf life, in current study, the expression of transcription factors (ERF1 and ETR1) and the enzymes related to ethylene biosynthesis (ACO1, ACO2, and ACS) in kiwifruit have been examined at low temperatures (0, -0.5 and -0.8ºC). According to the results, for all examined genes, the highest expression level observed at -0.8 and -0.5°C, respectively, and the lowest expression level occurred at 0 °C after about 3 months of fruit storage. Also, the expression of ACC oxidase genes (ACO1 and ACO2) was higher than the other examined genes. Considering that kiwifruits are usually kept at temperatures below 0°C, according to the result of this study, if the kiwifruit is stored at 0°C in the refrigerator and also after entering to the market, it will possibly remain for a longer period of time. To our knowledge, this is the first report in this regard.

Keywords:

Actinidia deliciosa , ACC oxidase , ACC synthase , Ethylene , Low temperature