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Characterization of Ripening-related Genes Involved in Ethylene-independent Low Temperature-modulated Ripening in 'Rainbow Red' Kiwifruit during Storage and On-vine
2018
The Horticulture Journal
Rainbow Red' kiwifruit have been reported to gradually ripen during low temperature storage and on the vine in the absence of detectable ethylene. This study was conducted to compare the expression of ripeningrelated genes during storage at different temperatures and on the vine. Fruit at 5°C and 10°C ripened faster to eating quality within four weeks accompanied with increased expression of ripening-related genes: AcACO3, AcXET2, AcEXP1, AcPG, AcPMEi, AcSUS, AcβAMY1, AcβAMY2, AcGA2ox2, AcNAC3,
doi:10.2503/hortj.okd-035
fatcat:yf7obuamebdvxioswszbqprgti