Effect of Hot Water Dipping and Polyamines on Activity of Ripening Enhancer Enzymes during Storage of Ber

Exogenous polyamines alleviate chilling injury of jujube fruit ( Zizyphus jujuba Mill)

“…Additionally, Saini et al. (2017) reported that exogenous combined application of hot water and putrescine maintained enzymatic activity and minimized CI index, which was likely related to the existence of higher endogenous polyamines. Similarly, in the present study, the inhibition of CI development by exogenous combination of Put + Spd treatment, which was likely resulted from the increased accumulation of endogenous polyamines, and thus, from the protection of cell membrane integrity and quality maintenance of postharvest jujube fruits.…”

“…), and green pepper fruits treated with polyamines, such as spermine and putrescine, etc. (Saini et al, 2017;Song, Wu, Liu, & Li, 2018;Wang et al, 2018). Ge, Li, et al (2019) demonstrated that postharvest sodium nitroprusside treatment significantly enhanced PPO and POD activity in broccoli, mango, and blueberry.…”

“…Similar results were reported by George and Chiem (1989), where spermine and spermidine showed positive effect on CI impediment in squash. Additionally, Saini et al (2017) reported that exogenous combined application of hot water and putrescine maintained enzymatic activity and minimized CI index, which was likely related to the existence of higher endogenous polyamines. Similarly, in the present study, the inhi-…”

“…The combination of hot water and Put treatment significantly delayed the CI development in “Gola” Ber ( Zizyphus mauritiana Lamk.) fruit (Saini, Pareek, Sarolia, & Nagar, 2017). In addition, Put, Spd, and spermine treatments also significantly reduced the CI, electrolyte leakage, and polygalacturonase activity in zucchini squash (Mart, 2002).…”

Effect of preharvest application of calcium chloride, putrescine, and salicylic acid on antioxidant system and biochemical changes of two Indian jujube genotypes

“…There are several studies on the influence of the free forms of polyamines on maintaining the firmness of fruit, the reduction of color variation, the increase of resistance to mechanical damage, and decrease of the chilling damage (Saini, Pareek, Sarolia, & Nagar, 2017; Singh, Jawandha, Gill, & Gill, 2019). It has been shown that polyamines prevent the oxidative damage to the cell membrane by activating the antioxidant defense system in some fruits (Wang et al., 2018).…”