Abstract
Mature green tomato fruit (Lycopersicon esculentum Mill) of cv. ‘Rutgers’ and the line ‘Alcobaca-red’ were vacuum infiltrated with solutions of polyamines, their precursors and metabolites, and other compounds which might affect ripening and/or storage duration. Putrescine (1,4-diaminobutane), spermidine, spermine, diaminopropane, γ-aminobutyric acid and methionine were found to increase the storage life of these fruit after vacuum infiltration of the test compounds and storage of fruit in darkness. Polyamines probably play a role in the normal ripening/overripening process and may prove commercially valuable in the extension of fruit shelf life.
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