ArticleFrontiers in plant science2025
Optimization of the optimal hormone formula for kiwifruit and analysis of its storage characteristics.
Article in Frontiers in plant science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Advances in Kiwifruit Postharvest Management: Convergence of Physiological Insights, Omics, and Nondestructive Technologies.Current issues in molecular biology · 2025Review
- Synergistic effects of foliar potassium supplementation with photoperiod on storage tolerance and taste of fresh cut lettuce.Frontiers in plant science · 2025Article
- 1-MCP maintains postharvest quality in winter jujube during low-temperature storage by regulating energy and sugar metabolism and enhancing antioxidant capacity.Frontiers in plant science · 2025Article
- ABA Signaling De-Repression Coordinates With Cytokinin to Drive Large Petal Formation in Brassica napus.Physiologia plantarumArticle
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Authors and funding
7 authors.
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Abstract
Introduction: Kiwifruit is susceptible to ripening and senescence during postharvest storage, leading to fruit softening, rotting, and nutrient loss, affecting commercial and economic values. Hormones delay senescence by regulating fruit physiology and metabolism, but their specific effects and mechanisms must be further investigated. Methods: To extend the postharvest storage duration of kiwifruit, we conducted a study using 'Yan Nong 3' kiwifruit as our test material. The fruits were treated with varying concentrations of Brassinolide (BRs), melatonin (MT), methyl jasmonate (MeJA) and salicylic acid (SA), respectively. Subsequently, on the basis of a one-way test, an orthogonal experiment was designed with fruit hardness as an indicator (7 days of storage at room temperature) to obtain the optimal process formulation for phytohormone synergistic treatment (PEHC): 10 μmol·L Results: The results showed that after 60 days of storage at 4°C, PEHC was found to increase the good fruit rate and the hardness of kiwifruit by 5.97% and 67.42%, respectively, compared to the control. PEHC reduced weight loss rate and disease index, slowed the decrease in titratable acid content (TAC) and vitamin C (VC) content, maintained color, and delayed the accumulation of SSC. At 80 days of storage, the hardness, good fruit rate, VC content, and TAC of PEHC increased by 68.38%, 28.87%, 32.76 mg·100 g Discussion: The PEHC had a favorable effect on maintaining kiwifruit quality and delayed the decline in postharvest storage quality.
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