Pre-harvest application of polyamines enhances antioxidants and table grape ( Vitis vinifera L.) quality during postharvest period

Mirdehghan, Seyed Hossein; Rahimi, Sajad

doi:10.1016/j.foodchem.2015.10.038

Cited by 64 publications

(52 citation statements)

References 24 publications

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“…The effect of putrescine on retarding degradation of TSS and retaining TA is ascribed to reduction in respiration (Valero et al., ) and ethylene synthesis (Barman, Ram, & Pal, ; Zokaee Khosroshahi, Esna‐Ashari, & Ershadi, ). Similar results were reported in grape (Mirdehghan & Rahimi, ) and mango (Razzaq, Khan, Malik, Shahid, & Ullah, ).…”

Section: Resultssupporting

confidence: 87%

“…The results indicate an increase in fungal infection of pears during storage while that was significantly lower in 1 and 2 mM putrescine‐treated fruits. Mirdehghan and Rahimi () studied the use of polyamines on table grape cv. “Rishbaba” and “Olhoghi.” They reported putrescine‐treated fruits maintained less fungal infection symptoms along with a good appearance than control fruits.…”

Section: Resultsmentioning

confidence: 99%

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

Hosseini

Babalar

Askari

et al. 2018

Food Science & Nutrition

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Role of putrescine for extending storage life of pear cv. “Shah‐Miveh” and “Spadona” was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2 mM) and distilled water “control.” After harvest, all samples were stored at 0 ± 1°C, 80%–85% RH for 21 weeks. Thereafter, some physico‐chemical attributes were measured initially and after each storage period 7, 14, and 21 weeks. Putrescine at 1 and 2 mM reduced fruit softening, weight loss, color changes (L*, hue angle), fungal infection as well as retarded the degradation of total soluble solids, titratable acidity, ascorbic acid, total phenol (TP), and total antioxidant activity (TAA). However, fruit softening, weight loss, and hue angle rates were slower in “Shah‐Miveh” to “Spadona.” Moreover, at the end of storage, “Shah‐Miveh” demonstrated more TP and TAA in compare to “Spadona.” Thus, putrescine application at higher values may be an effective tool to prolong pear postharvest life during storage.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

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

Hosseini

Babalar

Askari

et al. 2018

Food Science & Nutrition

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“…Other compounds such as chitosan-glucose complex, which has superior antioxidant activity in grape, were also found to delay the declines of ascorbic acid and titratable acidity and to induce antioxidant enzymes, thereby extending the postharvest life of grape [44]. Further, preharvest polyamines application which maintained higher value of antioxidant activity during grape storage also improved grape quality as indicated by the higher levels of phenolics and anthocyanins and alleviated weight loss and softening [45]. All the above publications highlighted the central role of oxidative stress during grape senescence and the effectiveness of antioxidant compounds (including H 2 S, polyamines, and chitosan-glucose complex) in delaying grape senescence.…”

Section: Discussionmentioning

confidence: 99%

Hydrogen Sulfide Alleviates Postharvest Senescence of Grape by Modulating the Antioxidant Defenses

Song

et al. 2016

Oxidative Medicine and Cellular Longevity

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Hydrogen sulfide (H2S) has been identified as an important gaseous signal in plants. Here, we investigated the mechanism of H2S in alleviating postharvest senescence and rotting of Kyoho grape. Exogenous application of H2S released from 1.0 mM NaHS remarkably decreased the rotting and threshing rate of grape berries. H2S application also prevented the weight loss in grape clusters and inhibited the decreases in firmness, soluble solids, and titratable acidity in grape pulp during postharvest storage. The data of chlorophyll and carotenoid content suggested the role of H2S in preventing chlorophyll breakdown and carotenoid accumulation in both grape rachis and pulp. In comparison to water control, exogenous H2S application maintained significantly higher levels of ascorbic acid and flavonoid and total phenolics and reducing sugar and soluble protein in grape pulp. Meanwhile, H2S significantly reduced the accumulation of malondialdehyde (MDA), hydrogen peroxide (H2O2), and superoxide anion (O2 ∙−) in grape pulp. Further investigations showed that H2S enhanced the activities of antioxidant enzymes ascorbate peroxidase (APX) and catalase (CAT) and decreased those of lipoxygenase (LOX) in both grape peels and pulp. In all, we provided strong evidence that H2S effectively alleviated postharvest senescence and rotting of Kyoho grape by modulating antioxidant enzymes and attenuating lipid peroxidation.

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“…Absorbance was determined at 760 nm by a digital spectrophotometer (Cary, 100 Conc, UV-Visible Spectrophotometer; Varian) (Mirdehghan & Rahimi, 2016). The total phenol content was calculated using gallic acid as the standard solution and the results were expressed as mg of gallic acid per 100 g of fresh weight (FW).…”

Section: Total Antioxidants and Total Phenolmentioning

confidence: 99%

Effects of postharvest polyamine application and edible coating on maintaining quality of mango (Mangifera indica L.) cv. Langra during cold storage

Zahedi

Hosseini

Karimi

et al. 2019

Food Science & Nutrition

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Mango is a tropical fruit which is sensitive to chilling injury. The present work investigated the potential of edible coatings of chitosan and polyamine spermidine in increasing shelf life and quality of mango. The control fruits (treated with distilled water) and the mango fruits treated with different concentrations of chitosan (0.5%, 1.0%, and 2.0%) and spermidine (0.5, 1.0, and 2.0 mM) were studied to improve postharvest characteristics and quality maintenance during cold storage. Parameters such as firmness, weight loss, fungal contamination, total phenol, antioxidant activity, vitamin C, pH, total soluble solids (TSS), titratable acidity (TA), flavor index, color index, and ethylene production were measured after at harvest (0), 8, 16, and 24 days of storage at 15 ± 2°C and relative humidity of 85%–90%. Chitosan and spermidine delayed water loss, firmness, and fungal contamination. Application of chitosan containing ascorbic acid significantly increased phenolic content and antioxidant activity compared to the control plants. It also changed soluble solid content, TA, pH of pulp, and sugar content and decreased ethylene production. The obtained results suggested that chitosan (2%) and spermidine (2 mM) had potential to improve firmness and delay deterioration processes of “Langra” mango after harvest.

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Pre-harvest application of polyamines enhances antioxidants and table grape ( Vitis vinifera L.) quality during postharvest period

Cited by 64 publications

References 24 publications

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

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

Hydrogen Sulfide Alleviates Postharvest Senescence of Grape by Modulating the Antioxidant Defenses

Effects of postharvest polyamine application and edible coating on maintaining quality of mango (Mangifera indica L.) cv. Langra during cold storage

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