Lysophosphatidylethanolamine delays fruit softening of persimmon (Diospyros kaki)

  • Jihye Jung
  • Young-Pyo Lee
  • Sung-Woo Bae
  • Gwang-Hwan Ahn
  • Stephen Beungtae RyuEmail author
Research Report


We investigated the possibility of prolonging the freshness of persimmons (Diospyros kaki) for overseas export. Previous studies aimed at improving the shelf life of harvested persimmons focused on the synthetic gas 1-MCP, an inhibitor of ethylene perception. In this study, the natural lipid compound lysophosphatidylethanolamine (LPE) was applied to prolong the freshness of persimmons. LPE significantly delayed persimmon softening when applied not only during fruit growth, but also after harvest, or after a long period of post-harvest cold storage, simulating conditions of overseas export. LPE suppressed the expression of the softening-related genes ACS1, ACO1, ERF24, DkUGD1, DkCHI3, and DkB-CHI1. These results reveal the effects of LPE on persimmon softening and the related molecular mechanisms and provide evidence that LPE can be used to delay persimmon softening.


Persimmon Diospyros kaki Fruit softening Lysophosphatidylethanolamine Ethylene biosynthesis genes Starch degradation genes 



This study was supported by grants from the Next-Generation BioGreen 21 Program (Project Nos. PJ01348601 & PJ01368201), the Rural Development Administration, Republic of Korea, and in part from the Korea Institute of Planning & Evaluation for Technology of Agriculture, Forestry, Fisheries and Food (IPET 112150-3), and the KRIBB Project Program.

Compliance with ethical standards

Conflict of interest

The authors have no conflict of interest to declare.


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Copyright information

© Korean Society for Horticultural Science 2019

Authors and Affiliations

  1. 1.Plant Systems Engineering Research CenterKorea Research Institute of Bioscience and Biotechnology (KRIBB)DaejeonKorea
  2. 2.Department of Biological SciencesKorea Advanced Institute of Science and Technology (KAIST)DaejeonKorea
  3. 3.Department of Biosystems and Bioengineering, KRIBB School of BiotechnologyUniversity of Science and Technology (UST)DaejeonKorea
  4. 4.Sweet Persimmon Research InstituteGimhaeKorea

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