Effects of phosphites on ripening in kiwifruit Hayward

Autores
Yommi, Alejandra Karina; Baeza, Cecilia; Quillehauquy, V.; Fasciglione, Gabriela; Casanovas, Elda Mabel; Borrajo, María Paula; Gomez Di Marco, P. A.; Andreu, Adriana Balbina
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The phosphites (Phi) are inducers of plant defense responses, although also other effects were reported. In kiwifruit (Actinidia deliciosa Hayward), we demonstrated that Phi-treated fruit was more tolerant to gray mold development caused by Botrytis cinerea. The mechanisms are not yet well elucidated. The objective of this work was to evaluate the effect of Phi (30% P2O5, 20% K2O), 0.3% (v/v) on Hayward fruit maturity and quality indexes, by application at different physiological stages of the fruit development: T1) one application at bloom; T2) six weekly Phi applications at the exponential phase of fruit growth; T3) combination of treatments, 1 and 2; T4) control (without Phi). Kiwifruits of all treatments were harvested after physiological maturity (at least 6.2% total soluble solids content, SSC) and were analyzed at harvest in terms of firmness (N), SSC (%), titratable acidity (%) and color (CIELab). Also fruits were evaluated after 4 months of cold storage and shelf-life (7 days at 20°C). Ethylene and carbon dioxide rate production were determined at 20°C in the fruits of all treatments. The experiment was conducted during two consecutive years. The results show that the Phi had an effect on firmness, variation between years, while had no effects on other maturity indexes. Firmness of Phi-treated fruits was higher than control ones at shelf-life, essentially when Phi was applied at the exponential phase of fruit growth. This change in the softening rate was associated with the ethylene production rate that was too affected by some Phi treatments. Phi treatments (T2 and T3) significantly affected the ethylene and respiration rates, reducing significantly the values at the climacteric peak. This result suggests that Phi affects perception or biosynthesis of ethylene, and some of this response may be related to the induction of salicylic acid.
Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Baeza, Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Quillehauquy, V.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Fasciglione, Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Casanovas, Elda Mabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Borrajo, María Paula. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina; Argentina
Fil: Gomez Di Marco, P. A.. Universidad Politécnica de Cartagena, Murcia, Spain; España
Fil: Andreu, Adriana Balbina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Biológicas. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Biológicas; Argentina
Materia
Actinidia deliciosa
Elicitor
Ethylene
Firmness
Maturation
Kiwi
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/87395
Acceder
id CONICETDig_e8e507c8ba06a97d5a45133c3b90a388
oai_identifier_str oai:ri.conicet.gov.ar:11336/87395
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of phosphites on ripening in kiwifruit HaywardYommi, Alejandra KarinaBaeza, CeciliaQuillehauquy, V.Fasciglione, GabrielaCasanovas, Elda MabelBorrajo, María PaulaGomez Di Marco, P. A.Andreu, Adriana BalbinaActinidia deliciosaElicitorEthyleneFirmnessMaturationKiwihttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The phosphites (Phi) are inducers of plant defense responses, although also other effects were reported. In kiwifruit (Actinidia deliciosa Hayward), we demonstrated that Phi-treated fruit was more tolerant to gray mold development caused by Botrytis cinerea. The mechanisms are not yet well elucidated. The objective of this work was to evaluate the effect of Phi (30% P2O5, 20% K2O), 0.3% (v/v) on Hayward fruit maturity and quality indexes, by application at different physiological stages of the fruit development: T1) one application at bloom; T2) six weekly Phi applications at the exponential phase of fruit growth; T3) combination of treatments, 1 and 2; T4) control (without Phi). Kiwifruits of all treatments were harvested after physiological maturity (at least 6.2% total soluble solids content, SSC) and were analyzed at harvest in terms of firmness (N), SSC (%), titratable acidity (%) and color (CIELab). Also fruits were evaluated after 4 months of cold storage and shelf-life (7 days at 20°C). Ethylene and carbon dioxide rate production were determined at 20°C in the fruits of all treatments. The experiment was conducted during two consecutive years. The results show that the Phi had an effect on firmness, variation between years, while had no effects on other maturity indexes. Firmness of Phi-treated fruits was higher than control ones at shelf-life, essentially when Phi was applied at the exponential phase of fruit growth. This change in the softening rate was associated with the ethylene production rate that was too affected by some Phi treatments. Phi treatments (T2 and T3) significantly affected the ethylene and respiration rates, reducing significantly the values at the climacteric peak. This result suggests that Phi affects perception or biosynthesis of ethylene, and some of this response may be related to the induction of salicylic acid.Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Baeza, Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Quillehauquy, V.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Fasciglione, Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Casanovas, Elda Mabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Borrajo, María Paula. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina; ArgentinaFil: Gomez Di Marco, P. A.. Universidad Politécnica de Cartagena, Murcia, Spain; EspañaFil: Andreu, Adriana Balbina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Biológicas. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Biológicas; ArgentinaInternational Society for Horticultural Science2018-04-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/87395Yommi, Alejandra Karina; Baeza, Cecilia; Quillehauquy, V.; Fasciglione, Gabriela; Casanovas, Elda Mabel; et al.; Effects of phosphites on ripening in kiwifruit Hayward; International Society for Horticultural Science; Acta Horticulturae; 1194; 1; 4-4-2018; 149-1550567-7572CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.actahort.org/books/1194/1194_23.htminfo:eu-repo/semantics/altIdentifier/doi/10.17660/ActaHortic.2018.1194.23info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:19Zoai:ri.conicet.gov.ar:11336/87395instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:20.208CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of phosphites on ripening in kiwifruit Hayward
title Effects of phosphites on ripening in kiwifruit Hayward
spellingShingle Effects of phosphites on ripening in kiwifruit Hayward
Yommi, Alejandra Karina
Actinidia deliciosa
Elicitor
Ethylene
Firmness
Maturation
Kiwi
title_short Effects of phosphites on ripening in kiwifruit Hayward
title_full Effects of phosphites on ripening in kiwifruit Hayward
title_fullStr Effects of phosphites on ripening in kiwifruit Hayward
title_full_unstemmed Effects of phosphites on ripening in kiwifruit Hayward
title_sort Effects of phosphites on ripening in kiwifruit Hayward
dc.creator.none.fl_str_mv Yommi, Alejandra Karina
Baeza, Cecilia
Quillehauquy, V.
Fasciglione, Gabriela
Casanovas, Elda Mabel
Borrajo, María Paula
Gomez Di Marco, P. A.
Andreu, Adriana Balbina
author Yommi, Alejandra Karina
author_facet Yommi, Alejandra Karina
Baeza, Cecilia
Quillehauquy, V.
Fasciglione, Gabriela
Casanovas, Elda Mabel
Borrajo, María Paula
Gomez Di Marco, P. A.
Andreu, Adriana Balbina
author_role author
author2 Baeza, Cecilia
Quillehauquy, V.
Fasciglione, Gabriela
Casanovas, Elda Mabel
Borrajo, María Paula
Gomez Di Marco, P. A.
Andreu, Adriana Balbina
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Actinidia deliciosa
Elicitor
Ethylene
Firmness
Maturation
Kiwi
topic Actinidia deliciosa
Elicitor
Ethylene
Firmness
Maturation
Kiwi
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The phosphites (Phi) are inducers of plant defense responses, although also other effects were reported. In kiwifruit (Actinidia deliciosa Hayward), we demonstrated that Phi-treated fruit was more tolerant to gray mold development caused by Botrytis cinerea. The mechanisms are not yet well elucidated. The objective of this work was to evaluate the effect of Phi (30% P2O5, 20% K2O), 0.3% (v/v) on Hayward fruit maturity and quality indexes, by application at different physiological stages of the fruit development: T1) one application at bloom; T2) six weekly Phi applications at the exponential phase of fruit growth; T3) combination of treatments, 1 and 2; T4) control (without Phi). Kiwifruits of all treatments were harvested after physiological maturity (at least 6.2% total soluble solids content, SSC) and were analyzed at harvest in terms of firmness (N), SSC (%), titratable acidity (%) and color (CIELab). Also fruits were evaluated after 4 months of cold storage and shelf-life (7 days at 20°C). Ethylene and carbon dioxide rate production were determined at 20°C in the fruits of all treatments. The experiment was conducted during two consecutive years. The results show that the Phi had an effect on firmness, variation between years, while had no effects on other maturity indexes. Firmness of Phi-treated fruits was higher than control ones at shelf-life, essentially when Phi was applied at the exponential phase of fruit growth. This change in the softening rate was associated with the ethylene production rate that was too affected by some Phi treatments. Phi treatments (T2 and T3) significantly affected the ethylene and respiration rates, reducing significantly the values at the climacteric peak. This result suggests that Phi affects perception or biosynthesis of ethylene, and some of this response may be related to the induction of salicylic acid.
Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Baeza, Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Quillehauquy, V.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Fasciglione, Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Casanovas, Elda Mabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Borrajo, María Paula. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina; Argentina
Fil: Gomez Di Marco, P. A.. Universidad Politécnica de Cartagena, Murcia, Spain; España
Fil: Andreu, Adriana Balbina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Biológicas. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Biológicas; Argentina
description The phosphites (Phi) are inducers of plant defense responses, although also other effects were reported. In kiwifruit (Actinidia deliciosa Hayward), we demonstrated that Phi-treated fruit was more tolerant to gray mold development caused by Botrytis cinerea. The mechanisms are not yet well elucidated. The objective of this work was to evaluate the effect of Phi (30% P2O5, 20% K2O), 0.3% (v/v) on Hayward fruit maturity and quality indexes, by application at different physiological stages of the fruit development: T1) one application at bloom; T2) six weekly Phi applications at the exponential phase of fruit growth; T3) combination of treatments, 1 and 2; T4) control (without Phi). Kiwifruits of all treatments were harvested after physiological maturity (at least 6.2% total soluble solids content, SSC) and were analyzed at harvest in terms of firmness (N), SSC (%), titratable acidity (%) and color (CIELab). Also fruits were evaluated after 4 months of cold storage and shelf-life (7 days at 20°C). Ethylene and carbon dioxide rate production were determined at 20°C in the fruits of all treatments. The experiment was conducted during two consecutive years. The results show that the Phi had an effect on firmness, variation between years, while had no effects on other maturity indexes. Firmness of Phi-treated fruits was higher than control ones at shelf-life, essentially when Phi was applied at the exponential phase of fruit growth. This change in the softening rate was associated with the ethylene production rate that was too affected by some Phi treatments. Phi treatments (T2 and T3) significantly affected the ethylene and respiration rates, reducing significantly the values at the climacteric peak. This result suggests that Phi affects perception or biosynthesis of ethylene, and some of this response may be related to the induction of salicylic acid.
publishDate 2018
dc.date.none.fl_str_mv 2018-04-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/87395
Yommi, Alejandra Karina; Baeza, Cecilia; Quillehauquy, V.; Fasciglione, Gabriela; Casanovas, Elda Mabel; et al.; Effects of phosphites on ripening in kiwifruit Hayward; International Society for Horticultural Science; Acta Horticulturae; 1194; 1; 4-4-2018; 149-155
0567-7572
CONICET Digital
CONICET
url http://hdl.handle.net/11336/87395
identifier_str_mv Yommi, Alejandra Karina; Baeza, Cecilia; Quillehauquy, V.; Fasciglione, Gabriela; Casanovas, Elda Mabel; et al.; Effects of phosphites on ripening in kiwifruit Hayward; International Society for Horticultural Science; Acta Horticulturae; 1194; 1; 4-4-2018; 149-155
0567-7572
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.actahort.org/books/1194/1194_23.htm
info:eu-repo/semantics/altIdentifier/doi/10.17660/ActaHortic.2018.1194.23
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv International Society for Horticultural Science
publisher.none.fl_str_mv International Society for Horticultural Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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