Effects of Putrescine Application on Peach Fruit during Storage

Abstract

The peach industry faces serious economic losses because of the short “green” life of the fruit at postharvest. In the present study, we investigated the effects of putrescine (PUT) application on the quality characteristics, pattern of ripening, storage behaviour and shelf life of peach fruit during low-temperature storage. The aqueous solution of PUT (0, 1, 2 and 3 mM) was applied to the peach trees at three distinctive stages of fruit growth and development. The fruits, harvested at the commercial stage of maturity, were stored at 1 ± 1 °C and 90 ± 2% relative humidity for 6 weeks. The data for fruit firmness, total soluble solids (SSC), titratable acidity (TA), ascorbic acid (AsA) content, rate of ethylene production, chilling injury (CI) index and colour perception were collected at harvest and then on a weekly basis throughout the storage period. The results showed that spray application of PUT significantly reduced the incidence of CI and reduced the rates of fruit softening, loss in fruit weight, SSC, TA, AsA content and fading of skin colour during storage, regardless of the doses of PUT applied, or the time of application. However, the positive effects on the quality characteristics of peach fruit, including CI, were more pronounced with the higher doses of PUT, specifically when applied at 2 mM. In conclusion, CI in peach fruit may be substantially alleviated by the spray application of 1–3 mM PUT during fruit growth without compromising the quality of the fruit for up to 6 weeks in low-temperature storage.

Review on techniques and treatments toward the mitigation of the chilling injury of peaches

“…In addition, it is widely recognized that the peach contribute to reduce risks of several degenerative human disease (Noratto, Porter, Byrne, & Cisneros‐Zevallos, 2009; Sun, Angelidaki, Wu, Dong, & Zhang, 2019), due the high nutritional values, high levels of antioxidants and anticarcinogenic compounds, carotenoids, and phenolic (Durst & Weaver, 2012). An important characteristic of the peaches is that they deteriorate quickly at ambient temperature (Lurie & Crisosto, 2005) because they are climacteric fruits and have a short storage life period (Abidi et al, 2015; Liu, Cao, & Jiang, 2015), that cause substantial losses in the quality during maturation period, including strong loss of firmness (Abbasi, Ali, Hafiz, Alenazi, & Shafiq, 2019). To extend their commercial life the refrigeration method is overspread (Liu et al, 2015; Zhou et al, 2019).…”

Putrescine: A Key Metabolite Involved in Plant Development, Tolerance and Resistance Responses to Stress

“…It should be noted that Put also induced seed priming, improving germination, seedling growth, and alleviation to low temperatures [ 163 ]. Concerning fruit quality, Abbasi et al [ 164 ] showed that Put application reduced the rate of fruit softening, fruit weight losses, total soluble solids, titratability, ascorbic acid content, and fading of skin colour during storage in peach fruit during low- temperature storage, regardless of the doses of Put applied, or the time of application in Antirrhinum Majus . Finally, Put may also play a role in plant tolerance to other abiotic stresses, including heavy metal toxicity or UV radiations, which can lead to yield losses and hamper food security as recently reviewed [ 25 , 165 ].…”

Artificial Intelligence Decision Support System Based on Artificial Neural Networks to Predict the Commercialization Time by the Evolution of Peach Quality

“…The former because, if peaches are sold with high hardness, they may be unsuitable for market if the perceived quality for consumers is inadequate. The latter because storage in a lowtemperature storage range (2.2 C to 7.6 C) may lead to a decrease in quality through dry texture, floury pulp, and flavor loss (known as chilling injury) [14][15][16][17][18][19][20][21].…”