Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in Apricot

Martı́nez-Romero, Domingo; Serrano, Marı́a; Carbonell, Ángel; Burgos, L.; Riquelme, F.; Valero, Daniel

doi:10.1111/j.1365-2621.2002.tb08710.x

Cited by 98 publications

(86 citation statements)

References 27 publications

(10 reference statements)

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“…The lowest weight loss was observed in Put+ultrasound-treated fruits (7.6%) and followed by control fruits (8.0%). Weight loss findings in this study were not similar to those for apricot by Martínez-Romero et al (2002) and plum by Serrano et al (2003), who found that Put showed significantly less weight loss as compared with untreated fruits. These different results may be explained by different physiological features of experimental materials and different storage conditions.…”

Section: Weight Losscontrasting

confidence: 99%

“…Exogenously applied Put reduced fruit deterioration and increaseed shelf life of lemon (Citrus limon [L.] Burm. f., Martínez-Romero et al, 1999), apricot (Prunus armeniaca L., Martínez-Romero et al, 2002), sweet cherry (Prunus avium [L.] L., Bal, 2012), strawberry (Fragaria ×ananassa Duchesne ex Rozier, Khosroshahi et al, 2007), and plum (Prunus salicina Lindl., Perez-Vicente et al, 2002;Khan et al, 2008). Plums treated with 1 mM Put showed delayed and reduced ethylene production together with higher fruit firmness, lower soluble solutions and titratable acids, reduced weight loss, and delayed color change, which led to extended storage life Serrano et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Bal

2013

Chilean J. Agric. Res.

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Peach (Prunus persica [L.] Batsch) is a perishable product and its storage period may be extended by using different postharvest methods. For this purpose, peaches harvested at the commercial ripening stage were treated with individual and combined effects of putrescine (1 mM) and ultrasonic treatment (32 kHz for 10 min); postharvest storage quality of peach fruit was evaluated during storage at 0-1 °C for 28 d. Quality characteristics such as weight loss, fruit firmness, respiration rate, total sugar, total soluble solid content, titratable acidity, chilling injury, and decay rate were determined at the beginning and during the storage period at 1-wk intervals. The result showed that individual and combined effects of putrescine and ultrasonic treatment, when compared to control fruits, could increase peach fruit postharvest life by inducing resistance to different diseases and chilling injury with no noticeable effect on fruit quality attributes such as weight loss, total soluble solids, and total sugar. At the same time, a combined putrescine and ultrasound treatment was found to be more effective than other treatments in decreasing respiration rate and maintaining firmness and acidity. Peach storability could be extended with a combined putrescine and ultrasound treatment because it delays the ripening processes.

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Section: Weight Losscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Bal

2013

Chilean J. Agric. Res.

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“…Spm or Spd treatment retarded softening of apple 37 and strawberry fruits 61 . Exogenously applied Put resulted in a reduction of mechanical damage and an increase in firmness of lemon 48 , apricot 49 and plum 59 . Polyamines added exogenously reduced or delayed browning, peroxide level and ethylene production, coupled with elevated levels of polyamines in litchi fruits stored at 5 o C 32 .…”

Section: Use Of Exogenous Polyamines In Postharvest Managementmentioning

confidence: 95%

“…In this regard, it is proposed that they have different effects on regulation of fruit ripening, ethylene being stimulatory and polyamine inhibitory. Therefore, it is possible to regulate and control ethylene evolution by exogenous application of polyamine, which has been tried in apple 1 , peach 10 , litchi 32 , apricot 49,55 , plum 59 , Tradescantia 79 , nectarine 83 , and avocado 91 . Exogenous application of polyamine delayed softening of peach 10 and apple 37 fruits on the tree as well.…”

Section: Relationship Between Polyamine and Ethylenementioning

confidence: 99%

Involvement of Polyamine in Floral and Fruit Development

Liu

Honda

Moriguchi

2006

JARQ

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Polyamines, including putrescine (Put), spermidine (Spd) and spermine (Spm), are polycationic compounds of low molecular weight that are widely distributed in living organisms. They are implicated in a variety of plant processes, such as floral and fruit development. In addition, correlation between polyamines and flower gender or fertility is reported in some plant species. Since polyamines, especially Spd and Spm share a common precursor, S-adenosylmethionine (SAM), with ethylene, they demonstrated competitive effects on functions in fruit development and ripening in many plants. Exogenous polyamines have been employed to regulate floral and fruit development and ripening in a lot of plants. Besides, polyamines have shown their potential for postharvest fruit management. Therefore, in this review, we focused on the involvement of polyamines in floral and fruit development along with perspectives of polyamine research.

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“…Polyamines were also shown to maintain flesh firmness in apples (Kramer et al 1989(Kramer et al , 1991Wang et al 1993), strawberries (Ponappa et al 1993), tomatoes (Law et al 1991), lemon (Valero et al 1998a, b, c), peach (Bregoli et al 2004) and plum (Serrano et al 2003). The treatment with exogenous polyamines has been reported to delay colour changes, reduce mechanical damage and chilling injury susceptibility and increase shelf life in both climacteric and non-climacteric fruits (Serrano et al 1996;Martinez-Romero et al 2002;PerezVicente et al 2002).…”

Section: Introductionmentioning

confidence: 99%

Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’

et al. 2013

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Plum fruit has a short shelf life with a rapid deterioration in quality after harvest. The primary goal of this study is to investigate and compare the effect of putrescine and salicylic acid on quality properties and antioxidant activity of plum during storage. The plum fruits (cv. 'Santa Rosa') were harvested at the mature ripe stage, and dipped in different concentrations of putrescine (1, 2, 3 and 4 mmol/L) and salicylic acid (1, 2, 3 and 4 mmol/L), as well as distilled water (control) for 5 min. The fruits were then packed in boxes with polyethylene covers and stored at 4°C with 95 % relative humidity for 25 days. A factorial trial based on completely randomized block design with 4 replications was carried out. The weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity at 0, 5, 10, 15, 20 and 25 days after harvest were recorded. During the storage period, the weight loss, total soluble solids, pH and maturity index increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly (P <0.05) for all treatments. Statistically significant differences were observed between different treatments (putrescine, salicylic acid and control) in all measured parameters. The data showed that the weight loss and softening of the plum fruits were decreased significantly by the use of putrescine and salicylic acid. Also, exogenous treatments of putrescine and salicylic acid are found to be effective in maintaining titratable acidity, ascorbic acid, total phenolics and antioxidant activity in plum fruits during storage at 4°C. It was concluded that postharvest treatment of plum fruit with putrescine and salicylic acid were effective on delaying the ripening processes and can be used commercially to extend the shelf life of plum fruit with acceptable fruit quality.

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Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in Apricot

Cited by 98 publications

References 27 publications

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Involvement of Polyamine in Floral and Fruit Development

Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’

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