Kiwifruit is an extremely perishable fruit;postharvest disease and senescence during storage can reduce the fruit quality, resulting in eco-nomic loss. Considerable research effort has focused on identifying safe and cost-effective ways to preserve fresh kiwifruit. To this end, the present study investigated the effects of alginate oligosaccharide (AOS) soaking treatment on postharvest quality and disease in the'Bruno' variety of kiwifruit. The involved physiological mechanisms were further explored. The results showed that AOS did not inhibit the growth of Botrytis cinerea in vitro, the causal agent of gray mold in kiwifruit, but reduced the incidence of gray mold and diameter of lesions of kiwifruit during storage. Kiwifruit treated with 50 mg · L? 1 AOS showed a higher degree of firmness and lower soluble solid content than control fruit treated with distilled water. Moreover, AOS treatment inhibited the activity of polygalacturonase and pectinesterase, while enhancing the activ-ity of polyphenoloxidase,L-phenylalanine ammonia lyase andβ-1,3-glucanase related to pathogen defense, and also improved total antioxidant capacity determined by the DPPH, FRAP, and ABTS methods in kiwifruit. These results indicate that 50 mg · L? 1 AOS can confer disease resistance in kiwifruit during storage.

Ruiling Zhuo;Boqiang Li;Shiping Tian

Key Laboratory of Plant Resources,Institute of Botany,Chinese Academy of Sciences,Nanxincun 20,Xiangshan,Beijing 100093,China;University of Chinese Academy of Sciences,Beijing 100049,China;Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture,Beijing 100093,China

园艺学报（英文版）

[1]Ruiling Zhuo;Boqiang Li;Shiping Tian-.Alginate oligosaccharide improves resistance to postharvest decay and quality in kiwifruit (Actinidia deliciosa cv. Bruno))[J].园艺学报（英文版）,2022(01):44-52

deliciosa,Kiwifruit,perishable,pectinesterase,polyphenoloxidase

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