An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeusL.) in correlation to putrescine treatments and storage duration

Abstract

The researches on growing, marketing, and nutrient properties of raspberries have attracted the interest of growers, investigators, and users, particularly due to their high valuation and benefits for human health when consumed fresh. Nevertheless, an extensive problem with raspberries is that they are highly decayable which results in rapid maturity and senescence, fettering storage, and marketing (Tezotto-Uliana et al., 2014). To provide optimum taste and color, the raspberries should be harvested for fresh consumption at the ripening stage. Some studies have proposed to preserve the quality of these fruit with techniques such as polyamine treatments, modified atmospheres storage, cooling, and UV treatments (Kibar et al., 2021;Moradinezhad & Dorostkar, 2021). Polyamines are low molecular weight organic cations found in all living organism. The three common polyamines in the cell are putrescine (PUT), spermidine, and spermine (Serrano et al., 1996). Polyamine treatments have received increasing attention from researchers because they reduce weight loss, decay rate, reduce respiration rates, and increase storage