Role of putrescine in regulating fruit softening and antioxidative enzyme systems in ‘Samar Bahisht Chaunsa’ mango

Abstract

The role of putrescine (PUT) in regulating fruit softening, antioxidative enzymes and biochemical changes in fruit quality was investigated during ripening and cold storage of mango (Mangifera indica cv. Samar Bahisht Chaunsa). Fruit were treated with various PUT concentrations (0.0, 0.1, 1.0 and 2.0mM) and were allowed to ripen at 32±2°C for 7 days, or stored at 11±1°C for up to 28 days. Respiration rate and ethylene production were measured daily during ripening and cold storage. Cell wall degrading enzymes such as exo-polygalacturonase (exo-PG), endo-polygalacturonase (endo-PG), pectin esterase (PE), endo-1,4-β-d-glucanase (EGase), antioxidative enzymes including superoxide dismutase (SOD), peroxidase (POX), and catalase (CAT), fruit firmness as well as biochemical fruit quality characteristics were estimated during ripening and cold storage at 2 and 7 day intervals, respectively. PUT treatments reduced respiration rate, ethylene production and maintained higher fruit firmness during ripening as well as cold storage. PUT-treated fruit exhibited significantly suppressed activities of cell wall enzymes (exo-, endo-PG and EGase), but retained higher PE activity during ripening and cold storage. Total phenolic and antioxidant contents were significantly higher in PUT-treated fruit during ripening as well in the cold storage period than in the controls. Activities of antioxidative enzymes (CAT, POX and SOD) were also significantly higher in PUT-treated fruit during ripening as well as cold storage. SSC and SSC:TA were lower in PUT-treated fruit, while TA and ascorbic acid content showed the reverse trend. In conclusion, pre-storage 2.0mM PUT treatment inhibited ethylene production and suppressed the activities of cell wall enzymes, while resulting in higher activities of antioxidative enzymes and maintaining better fruit quality during ripening and cold storage.