Browsing by Author "Ushijima, Koichiro"
Now showing items 1-5 of 5
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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
Mitalo, Oscar Witere; Asiche, William Olubero; Kasahara, Yuka; Tosa, Yasuaki; Owino, Willis Omondi; Mworia, Eric Gituma; Ushijima, Koichiro; Nakano, Ryohei; Kubo, Yasutaka (The Japanese Society for Horticultural Science, 2018)‘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 ripening-related ... -
Comparative transcriptome analysis reveals distinct ethylene – independent regulation of ripening in response to low temperature in kiwifruit
Asiche, William O.; Mitalo, Oscar W.; Kasahara, Yuka; Tosa, Yasuaki; Mworia, Eric G.; Owino, Willis O.; Ushijima, Koichiro; Nakano, Ryohei; Yano, Kentaro; Kubo, Yasutaka (BioMed Central, 2018)Kiwifruit are classified as climacteric since exogenous ethylene (or its analogue propylene) induces rapid ripening accompanied by ethylene production under positive feedback regulation. However, most of the ripening–associated ... -
Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars
Asiche, William Olubero; Mitalo, Oscar Witere; Kasahara, Yuka; Tosa, Yasuaki; Mworia, Eric Gituma; Ushijima, Koichiro; Nakano, Ryohei; Kubo, Yasutaka (The Japanese Society for Horticultural Science, 2017)The responses of three kiwifruit cultivars, Actinidia chinensis ‘Sanuki Gold’, A. chinensis ‘Rainbow Red’, and A. deliciosa ‘Hayward’ to various storage temperatures (0, 5, 10, 15 and 20°C) for 8 weeks were investigated. The ... -
Extension of Shelf-life by Limited Duration of Propylene and 1-MCP Treatments in Three Kiwifruit Cultivars
Asiche, William Olubero; Mworia, Eric Gituma; Oda, Chisato; Mitalo, Oscar Witere; Owino, Willis Omondi; Ushijima, Koichiro; Nakano, Ryohei; Kubo, Yasutaka (The Japanese Society for Horticultural Science, 2016)In order to extend the “eating window”, the optimum ripening phase suitable for eating, the combination of treatment with propylene (an ethylene analog) and 1-methylcyclopropene (1-MCP; an ethylene inhibitor) was assessed ... -
Low-temperature-modulated fruit ripening is independent of ethylene in ‘Sanuki Gold’ kiwifruit
Mworia, Eric G.; Yoshikawa, Takashi; Salikon, Nadiah; Oda, Chisato; Asiche, William O.; Yokotani, Naoki; Abe, Daigo; Ushijima, Koichiro; Nakano, Ryohei; Kubo, Yasutaka (Journal of Experimental Botany, 2011)Fruit ripening in response to treatments with propylene, 1-methycyclopropene (1-MCP), and low temperature was characterized in ‘Sanuki Gold’ kiwifruit,Actinidia chinensis Planch. Propylene treatment immediately induced ...