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Observations on Morphological Changes in Pericarp Structure during Fruit Post-Ripeness of Actinidia chinensis var. deliciosa and Actinidia Planchon

Author:
Yang, M. X., Zhou, L. Y., Xie, G. J., Lan, L. T., Huang, J. H., Wu, X. J., Feng, Z. Z., Liang, H.
Source:
Acta horticulturae 2015 no.1096 pp. 327-332
ISSN:
0567-7572
Subject:
Actinidia chinensis, Actinidia deliciosa, cell walls, cultivars, exocarp, fruit peels, starch granules, trichomes
Abstract:
Three cultivars of Actinidia chinensis var. deliciosa and three cultivars of Actinidia chinensis Planchon were used as materials to observe the fruit pericarp structure and the structure changes during fruit post-ripeness. The experimental results showed that there were significant differences in the rate of fruit softening between two cultivars during the fruit post-ripeness stage, and the fruits of A. chinensis Planchon softened earlier and faster than A. chinensis var. deliciosa. Degradation of the starch grain in the pericarp parenchyma of A. chinensis Planchon duing fruit post-ripeness was slower than in A. chinensis var. deliciosa. There were a large number of trichomes and irregular cracks in the epidermis of the cultivars of A. chinensis var. deliciosa, and their epidermis cuticle was thicker than in Actinidia chinensis Planchon. The lenticels on the fruit peel of the cultivars of A. chinensis Planchon were evident, the fruit surface was relatively glabrous, and epidermis cuticle thin. There were many stone cells distributed in several layers of parenchyma cells near the exocarp of the cultivars of A. chinensis Planchon. The stone cell wall was highly lignified and was degraded slower than that of the neighbour cells. There was not stone cell found in the pericarp of cultivars of A. chinensis var. deliciosa.
Agid:
4861440