Quality and expression of ethylene response genes of ‘Daebong’ persimmon fruit during ripening at different temperatures

Abstract

This study was conducted to investigate the changes in quality and ethylene related genes expression in astringent persimmon ‘Daebong' during ripening at 15 °C and 25 °C after an application of 100 μg kg−1 ethylene. Ethylene production in treated fruit was higher than in untreated fruit throughout the ripening period. Total soluble solids content was reduced slightly during ripening in both treatment and control fruit. However, the reducing sugar content was increased as ripening proceeded. Firmness and water soluble tannin contents were reduced with similar patterns in treated fruit during ripening at both temperatures. Ethylene treated fruit showed more rapid expression of DKEIL, DKERF2, DKERF5 and DKERF8 genes at 25 °C than 15 °C. In conclusion, ethylene treatment improved the ripening quality of astringent persimmon regardless of temperature. In addition, the expression of ethylene related genes was higher at 25 °C than 15 °C, which may be associated with faster ripening