Effect of exogenous putrescine treatment on the quality and storage life of peach (Prunus persicaL.) fruit

Khosroshahi, M. R. Zokaee; Esna-Ashari, M.

doi:10.1504/ijpti.2008.021462

Cited by 8 publications

(9 citation statements)

References 26 publications

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“…However, fruit stored at room temperature maintained high acid content with all treatments with almost no significant differences among treatments throughout the storage period. These results are consistent with previous findings of salicylic acid-treated apples [84] and putrescine-treated strawberry [89] and apricots [90]. Their effect is mainly due to reduction in respiration rate and the catabolism of sugars and acids content, associated with fruit ripening process [15,91].…”

Section: Tss Acidity and Tss: Acid Ratiosupporting

confidence: 92%

“…Salicylic acid-and putrescine-treated fruit showed lower TSS: acid ratio than the control at both temperatures in both seasons. These results were previously confirmed on putrescine-treated strawberry [90]. Data also revealed that salicylic acid was slightly more effective than putrescine at cold temperature, but no significant differences were noticed at room temperature ( Table 6).…”

Section: Tss Acidity and Tss: Acid Ratiosupporting

confidence: 75%

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Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

2020

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Natural products have been used to improve citrus fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study was conducted to evaluate the role of salicylic acid and putrescine on reducing post-harvest loss and maintaining the quality of stored Murcott mandarin. Fruit were harvested at 297–300 days from full bloom, and five 5-min dipping treatments were applied; salicylic acid (200 and 400 ppm), putrescine (50 and 100 ppm), and the control. One group of fruit was stored at 5 ± 1 °C and 90–95% relative humidity (RH), and the other group was stored at 23 ± 1 °C and 60–70% RH for 45 days. Quality attributes were recorded at harvest, 15, 30, and 45 days of storage. Weight loss and decay were significantly decreased with the application of salicylic acid and putrescine. Both materials were also effective maintaining fruit firmness, total soluble solids (TSS), acidity, TSS: acid ratio, and ascorbic acid during storage. Salicylic acid, especially at 400 ppm was more effective to reduce weight loss and decay, and to maintain fruit quality in comparison to putrescine treatments. It could be concluded that salicylic acid and putrescine are effectively delaying post-harvest deterioration rate and extending the storage period of Murcott mandarin fruit with acceptable quality.

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Section: Tss Acidity and Tss: Acid Ratiosupporting

confidence: 92%

Section: Tss Acidity and Tss: Acid Ratiosupporting

confidence: 75%

Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

2020

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“…Significant lower weight loss of pears was observed in “Shah‐Miveh” than “Spadona.” The lower weight loss in putrescine‐treated fruit may be ascribed to stabilization of cell membrane integrity (Enas, Sarrwy, & Hassan, ; Mirdehghan et al., ). These results are in accordance to previous works (Enas et al., ; Zokaee Khosroshahi & Esna‐Ashari, ).…”

Section: Resultssupporting

confidence: 94%

“…It is reported that polyamines had antiaging effects on honeydew muskmelon fruit and exogenous application of these compounds prolonged the SL of fruits by retaining firmness, reducing ethylene production, delaying color change, total soluble solids (TSS) and titratable acidity (TA) as well as protecting fruits against chilling injury and mechanical damages (Lester, 2000;Valero, Martinez-Romero, & Serrano, 2002). Application of polyamines in peach fruits reduced the production of ethylene, TSS, and pH, while increased the TA, fruit firmness and prolonged SL (Zokaee Khosroshahi & Esna-Ashari, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…The application of polyamines increased postharvest life of fruits by reduction in ethylene production, TSS, acidity of peach (Zokaee Khosroshahi & Esna-Ashari, 2008), plum (Khan, Singh, Abbasi, & Swinny, 2008), reduction in flavor index in nectarine (Torrigiani et al, 2004). Moreover, polyamines had positive impacts on retarding fruit softening in peach (Bregoli et al, 2002;Martinez-Romero et al, 2000), pear (Franco-Mora, Tanabe, Tamura, & Itai, 2005), color change delaying in kiwifruit (Petkou, Pritsa, & Sfakiotakis, 2004), lemon (Valero, Martinez-Romero, Serrano, & Riquelme, 1998), and decrease fungal contamination in grapes (Mirdehghan & Rahimi, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Comparison the effect of putrescine application on postharvest quality of Pyrus communis cv. “Shah‐Miveh” and “Spadona”

Hosseini

Babalar

Askari

et al. 2018

Food Science & Nutrition

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Role of putrescine for extending storage life of pear cv. “Shah‐Miveh” and “Spadona” was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2 mM) and distilled water “control.” After harvest, all samples were stored at 0 ± 1°C, 80%–85% RH for 21 weeks. Thereafter, some physico‐chemical attributes were measured initially and after each storage period 7, 14, and 21 weeks. Putrescine at 1 and 2 mM reduced fruit softening, weight loss, color changes (L*, hue angle), fungal infection as well as retarded the degradation of total soluble solids, titratable acidity, ascorbic acid, total phenol (TP), and total antioxidant activity (TAA). However, fruit softening, weight loss, and hue angle rates were slower in “Shah‐Miveh” to “Spadona.” Moreover, at the end of storage, “Shah‐Miveh” demonstrated more TP and TAA in compare to “Spadona.” Thus, putrescine application at higher values may be an effective tool to prolong pear postharvest life during storage.

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Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (Brassica oleracea L. var. italica) during cold storage

Kibar,

Turfan

2023

Food Science & Nutrition

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To extend the postharvest storage life of broccoli samples (Brassica oleracea L. var. italica), an exogenous application of citric acid (CA), salicylic acid (SA), and putrescine (PUT) was tested in multiple combinations (0.5 and 1 mM) at 4 ± 0.5°C and 90 ± 5% relative humidity (RH) for 21 days (d). The weight loss (WL), respiration rate (RR), total soluble solids (TSS), pH, color (L*, a*, b*, chroma, and hue angle), proximate and mineral contents, phenolic and flavonoid contents, and other biochemical properties of the treated and untreated broccoli samples were evaluated throughout the storage duration. The lowest WL was observed when exposed to 0.5 mM of PUT. 1 mM CA and PUT treatments were affected by RR, depending on storage conditions. The lowest TSS content was observed in broccoli samples treated with 0.5 mM CA among all treatments. The chroma value of the samples was preserved by the 0.5 mM SA treatment. The most abundant element in broccoli samples was potassium in the control application, followed by a 1 mM SA treatment. In addition, the protein content was the highest in the 1 mM PUT treatment. The highest vitamin C was determined in the 1 mM CA treatment, and the most abundant vanillic acid was found in broccoli exposed to the 0.5 mM and treatment. Glucose content was determined at the lowest level in the 0.5 mM SA treatment, while higher increases occurred in other treatments. In terms of these findings, 1 mM CA, 1 mM SA, and 1 mM PUT delay WL, RR, and color degradation and prolong the storage life of broccoli samples stored at 4 ± 0.5°C. It was concluded that the biochemical content, fresh weight, and green color of broccoli samples throughout postharvest and storage can be maintained longer by exogenous application of these natural compounds. Therefore, we recommend 1 mM PUT and 1 mM CA treatments to maintain the quality of broccoli by minimizing losses in morphological properties, mineral, and biochemical compositions during postharvest storage.

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Effect of exogenous putrescine treatment on the quality and storage life of peach (Prunus persicaL.) fruit

Cited by 8 publications

References 26 publications

Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Comparison the effect of putrescine application on postharvest quality of Pyrus communis cv. “Shah‐Miveh” and “Spadona”

Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (Brassica oleracea L. var. italica) during cold storage

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