Abstract
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.
Highlights
Pears are considered a valuable source of natural antioxidant due to the presence of “miscellaneous phenolic compounds” (Galvis- Sanchez, Gil-Izquierdo, & Gil, 2003)
It is reported that polyamines had antiaging effects on honeydew muskmelon fruit and exogenous application of these compounds prolonged the shelf life (SL) of fruits by retaining firmness, reducing ethylene production, delaying color change, total soluble solids (TSS) and titratable acidity (TA) as well as protecting fruits against chilling injury and mechanical damages (Lester, 2000; Valero, Martinez-Romero, & Serrano, 2002)
The cumulative weight loss increased during storage irrespective of treatment in both cultivars (Figure 1a)
Summary
Pears are considered a valuable source of natural antioxidant due to the presence of “miscellaneous phenolic compounds” (Galvis- Sanchez, Gil-Izquierdo, & Gil, 2003). It is reported that polyamines had antiaging effects on honeydew muskmelon fruit and exogenous application of these compounds prolonged the SL of fruits by retaining firmness, reducing ethylene production, delaying color change, total soluble solids (TSS) and titratable acidity (TA) as well as protecting fruits against chilling injury and mechanical damages (Lester, 2000; Valero, Martinez-Romero, & Serrano, 2002). Application of polyamines in peach fruits reduced the production of ethylene, TSS, and pH, while increased the TA, fruit firmness and prolonged SL (Zokaee Khosroshahi & Esna-Ashari, 2008). The application of polyamines increased postharvest life of fruits by reduction in ethylene production, TSS, acidity of peach (Zokaee Khosroshahi & Esna-Ashari, 2008), plum (Khan, Singh, Abbasi, & Swinny, 2008), reduction in flavor index in nectarine (Torrigiani et al, 2004).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
