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

Abstract

The effects of the preharvest application of calcium chloride (1 and 2%), salicylic acid (1 and 2 mM), and putrescine (1 and 2 mM) on the quality attributes and biochemical changes of two ber (Ziziphus mauritiana Lamk.) genotypes ("Sibi" and "Khormaee") were investigated at harvest and after 30 days of storage (5 ± 1°C and 85 ± 5% RH). The results showed that softening and weight loss in the treated fruit were significantly lower in comparison with the control. The antioxidant capacity of the fruit was higher in treated fruit than the control. Moreover, all the treatments significantly reduced the polyphenol oxidase (PPO) activity, increased the catalase (CAT) and peroxidase (POD) activities, and prevented the quick color change of ber fruit. The best overall visual quality (OVQ) was observed in the fruit treated with calcium chloride (1.5%) and putrescine (2 mM). Compared to the two genotypes, "Khormaee" showed a better appearance, relative to the "Sibi" genotypes. Practical applications Ber (Ziziphus mauritiana Lamk.) fruit is a popular fruit which is cultivated widely in the tropical and subtropical countries of the world, due to its high nutritional value. It is rich in bioactive compounds and minerals. However, Indian jujube as a climacteric fruit is highly perishable and have a limited shelf life due to softening, browning, and shrinking. So that, the researchers still need more challenge to keep the quality of this fruit for consumers. In this study, the results showed that the preharvest application of calcium chloride (1.5%), putrescine (2 mM), and salicylic acid (2 mM) effectively kept the total quality of the Indian jujube fruit during storage by improving the firmness of the fruit, retarding the color change and browning, increasing the antioxidant enzymes such as; CAT and POD, and preserving the higher ascorbic acid. Therefore, these treatments can be useful to maintain the quality of Indian jujube during storage.

Putrescine Increases Frost Tolerance and Effectively Mitigates Sweet Cherry (Prunus avium L.) Cracking: A Study of Four Different Growing Cycles

“…These radicals have the potential to exert detrimental effects on cellular tissues [41]; hence, the variations in MDA content among different growing seasons could be directly associated with the abiotic conditions in each growing season. The observed reduction in MDA content in putrescine-treated trees may be associated with better control of the antioxidant balance in the evaluated tissues, as reported previously [25][26][27][28][29][30][31][32][33][34]. Although there was no dose-dependent effect in the 'Prime Giant' cultivar (Figure 1A), this effect was indeed observed in the 'Sweetheart' cultivar (Figure 1B).…”

“…Additionally, as with many other elicitors, putrescine has been demonstrated to be involved in the stimulation of energy supply pathways, which is critical in energy-demanding periods, such as abiotic stress and senescence [28]. Positive effects on fruit quality have been demonstrated through the application of preharvest treatments based on putrescine in mango [29], plum [30,31], jujube [32], and pears [33] with additional cold storage tolerance benefits in this fruit [34]. This effect has been associated with an increase in bioactive compounds and antioxidant levels.…”

Effect of chemical pretreatment on quality attributes of the cashew apple

“…Shanbehpour et al. (2020) studied the effect of CaCl 2 on quality attributes and biochemical changes of ber fruit. They reported that fruit softening and PPO activity were reduced, whereas POD and catalase activity were increased after the CaCl 2 treatment.…”

“…Similar results were reported by Torres et al (2010), where the effect of postharvest warm dipping of atemoya fruit in 6% CaCl 2 at 20-40 • C for 20 min showed a decrease in PPO and POD activity till the sixth day of fruit storage at room temperature. Shanbehpour et al (2020) studied the effect of CaCl 2 on quality attributes and biochemical changes of ber fruit. They reported that fruit softening and PPO activity were reduced, whereas POD and catalase activity were increased after the CaCl 2 treatment.…”

Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage

“…It has been discovered that calcium chloride prevents weight loss in strawberries (Nguyen et al, 2020), apple cv. Red Delicious (Ranjbar et al, 2018), and Indian jujube fruits (Shanbehpour et al, 2020). This might be attributable to a decrease in respiration rate and changes in water permeability‐related cell wall characteristics.…”