JIA-2019-11

2518 Maratab Ali et al. Journal of Integrative Agriculture 2019, 18(11): 2514–2520 quality. Many reports in the literature have identified that postharvest OA treatment effectively delay the ripening process of various fruit accompanied by a slow rate of SSC increase and TA decrease (Zheng and Brecht 2018). Pre- harvest application of OA improves fruit quality of sweet cherries at commercial harvest due to increasing fruit size, bioactive compounds, and antioxidant capacity, but does not affect ripening process of the fruit on-tree (Martínez- Esplá et al . 2014). Generally, AsA content, as a specifically nutritional attribute of kiwifruit, is the preferential factor for evaluating the quality of kiwifruit. Our previous work has found pre-harvest application of OA resulted in kiwifruit with higher AsA content at harvest and lower loss of AsA during storage (Zhu et al . 2016). In our present study, pre- harvest OA treatment slowed the rate of SSC increase and TA decrease, as well as increased the contents of AsA and T-AsA in kiwifruit accompanied with higher AsA/DHA ratio during storage at room temperature. Thus, these facts Storage time (d) Storage time (d) * 0 0.02 0.04 0.06 0.08 1 4 7 10 13 A * * 0 0.1 0.2 0.3 0.4 1 4 7 10 13 B CK 5 mmol L –1 oxalic acid Tartaric acid content (mg g –1 FW) Oxalic acid content (mg g –1 FW) Fig. 3 Effect of pre-harvest oxalic acid (OA) treatment on contents of endogenous OA (A) and tartaric acid (B) in kiwifruit during storage at room temperature. Data were the means of three replicates±SD. Storage time (d) Storage time (d) * * 0 5 10 15 20 1 4 7 10 13 A * * 0 100 200 300 1 4 7 10 13 B * * 0 3 6 9 1 4 7 10 13 C * * 0 2 4 6 8 10 1 4 7 10 13 ADH activity (U g –1 FW) PDC activity (U g –1 FW) D CK 5 mmol L –1 oxalic acid Acetaldehyde content (μg g –1 FW) Ethanol content (μg g –1 FW) Fig. 4 Effect of pre-harvest oxalic acid (OA) treatment on contents of acetaldehyde (A) and ethanol (B), and on activities of pyruvate decarboxylase (PDC; C) and alcohol dehydrogenase (ADH; D) in kiwifruit during storage at room temperature. Data were the means of three replicates±SD.