Influence of Putrescine Application on Storability, Postharvest Quality and Antioxidant Activity of Two Iranian Apricot (Prunus armeniaca L.) Cultivars

Abstract

The limited postharvest storage life of apricot is the focus of this study. Presenting a solution to improve the postharvest storage of studied apricot cultivars is the goal. Studding the effect of different concentration of postharvest putrescine on quality attributes and antioxidant activity of two apricot cultivars during storage is the approach taken. The two apricot cultivars ('Lasgerdi' and 'Shahrodi') were harvested at the commercial ripening stage, and fruits were immerged in 1, 2, 3 and 4 mM putrescine as well as distilled water (control) for 5 min, then fruits were packed in boxes with polyethylene cover and stored at 4°C and 95% relative humidity for 20 days. The changes in weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity were estimated after 0, 5, 10, 15 and 20 days during storage. The results showed that 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 during storage for both cultivars. During storage, a significant difference between control and putrescine treatments in all measured parameters is observed. The putrescine treatments reduced significantly the weight loss and maintained their firmness. In this condition, the highest and lowest of titratable acidity, ascorbic acid, total phenolics and antioxidant activity were observed in treatments of 4 mM putrescine and control, respectively. The data revealed that the quality of apricot fruits was improved by the use of putrescine treatment due to its effect on delaying the ripening processes.

Influence of Foliar Application with Moringa (Moringa oleifera L.) Leaf Extract on Yield and Fruit Quality of Hollywood Plum Cultivar

“…Additionally, foliar application of moringa leaf aqueous extract increased anthocyanidin content (Table 3) which considered natural antioxidants [38]. Moreover, increase ascorbic acid (Table 3) which closely correlated with antioxidant activity [39]. These results are in line with Nasira et al [18] who reported that aqueous extract of moringa increased the antioxidants of 'Kinnow' mandarin.…”

Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

“…The relatively higher content of phenolic in ultrasound treated alone and combined with Put was observed. Similarly, previous studies showed that Put treatments had significant positive effect on phenolic compound of fruits (Shiri et al, 2012;Davarynejad et al, 2013). At the end of the storage, the highest total phenolic content was found in Put 2+ultrasound treatment (340.9 mg*100 g .…”

“…Postharvest application of Put, by immersion or vacuum infiltration, has been reported to delay fruit ripening and extend shelf life in some climacteric or nonclimacteric fruits such as lemon (Valero et al, 1998), apricot (Martinez-Romero et al, 2001), mango (Malik and Singh, 2005), strawberry (Khosroshahi et al, 2007), sweet cherry (Bal, 2012), plum (Serrano et al, 2003;Davarynejad et al, 2013) and peach (Bal, 2013). Champa et al (2014) reported that prestorage dip treatment of 0.5 mM Put or 0.5 mM Spd or 1.0 mM Spm for 5 min maintained the quality and extended the shelf life of grape cv.…”

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

“…The effect of putrescine treatment to maintain ascorbic acid content may be ascribed to decreased or delayed ascorbate oxidase activity (Ishaq, Rathore, Majeed, Awan, & Zulfiqar‐Ali‐Shah, ). Similarly, prestorage application of putrescine retained ascorbic acid in apricot (Davarynejad, Zarei, Ardakani, & Nasrabadi, ).…”