THE FRUIT QUALITY BEHAVIOUR OF PEACH FRUIT CV. "SWELLING" DIPPING IN PUTRESCINE DURING COLD STORAGE
PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY, Volume 22, Issue 9-10,
Page 111-121
Abstract
The present study entitled improvement in storability and quality of peach cv. Swelling with post-harvest application of putrescine at 0, 1, 2 or 3 mille Molar during 2018 and 2019. Following treatments, fruits were allowed to storage at 0 to 3.3°C and 85- 90 percentage (Relative humidity) for 28 days. Physico-chemical characteristics after 7, 14, 21 and 28 days of cold storage period were determined. The results showed that, the three putrescine treatments caused a significant decrease in fruit weight loss and the highest value of total soluble solids was obtained by (1 mM), in the first season, and obtained by (3 mM), in the second season. The three putrescine treatments maintained a significant increase in fruit firmness, acidity (%) and fruit vitamin C content compared to the control, except for the lowest concentration for acidity, in the second season only. The highest concentration caused a significant decrease in reducing sugars percentage compared to the control and the two lower concentrations of putrescine. The highest and lowest concentrations caused a significant decrease in fruit total sugars content compared to the control and the middle treatment, in the two experimental seasons. The two higher concentrations of putrescine caused a significant increase in fruit total phenols and decrease in both peroxidase and polyphenoloxidase activities compared to the control. During storage period, fruit weight loss, reducing sugars, total sugars and the two enzymes peroxidase and polyphenoloxidase activities content increased, while firmness, acidity, vitamin C and total phenols decreased by prolonging the storage period to 28 days.
Keywords:
- Post- harvest
- putrescine
- peach
- fruit quality
- storability.
How to Cite
AWAD, R. M. (2021). THE FRUIT QUALITY BEHAVIOUR OF PEACH FRUIT CV. "SWELLING" DIPPING IN PUTRESCINE DURING COLD STORAGE. PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY, 22(9-10), 111–121. Retrieved from https://ikprress.org/index.php/PCBMB/article/view/5963
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Irfan A, Abbasi NA, Hafiz IA. Physiological response and quality attributes of peach fruit cv. Flordakingas affected by different treatments of calcium chloride, putrescine and salicylic acid. Pakistan Journal of Agricultural Sciences 2014;51:33–39.
Liguori G, Weksler A, Zutahi Y, Lurie S, Kosto I. Effect of 1-methylcyclopropene on ripening of meltingflesh peaches and nectarines. Postharvest Biology and Technology. 2004;3:263–268.
Bakshi P, Masoodi FA. Use of intermittent warming to control chilling injury in peach during storage. In Proceedings of the VII International Symposium on Temperate Zone Fruits in the Tropics and Subtropics, Solan, India, 31 December Acta Horticulturae. 2005;696:523–526.
Khan AS, Singh Z, Abbasi NA. Pre-storage putrescine application suppresses ethylene biosynthesis and retards fruit softening during low temperature storage in ’Angelino’ plum. Postharvest Biology and Technology. 2007;46:36–46.
Mahmoud TSM, Shaaban FKM, El-Hadidy GAM. Effects of salicylic acid, putrescine and moring leaf extract application on storability, quality attributes and bioactive compounds of plum cv. "Golden Japan": Effects of salicylic acid, putrescine and moring leaf extract application. Future of Food: Journal on Food, Agriculture and Society. 2020;8(2).
Available:https://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/291
Hosseini MS, Babalar M, Askari MA, Zahedi SM. Comparison the effect of putrescine application on postharvest quality of Pyrus communis cv. “Shah‐Miveh” and “Spadona” Food Science and Nutrition. 2019;7(1):14–21.
Tang W, Newton R, Outhavong V. Exogenously added polyamines recover browning tissues into normal callus cultures and improve plant regeneration in pine. Physiologia Plantarum. 2004;122: 386–395.
Available:https://doi.org/10.1111/j.1399-3054.2004.00406.x
Malik A, Singh Z. Pre-storage application of polyamines improves shelf-life and fruit quality of mango. The Journal of Horticultural Science and Biotechnology. 2005;80:363–369.
Martínez-Romero D, Serrano M, Carbonell-Barrachina A, Burgos L, Riquelme F, Valero D. Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in Apricot. Journal of Food Science. 2002;67:1706–1712.
Available:https://doi.org/10.1111/j.1365-2621.2002.tb08710.x
Hosseinifarahi M, Mousavi SM, Radi MM, Jowkar M, Romanazzi G. Postharvest application of hot water and putrescine treatments reduce brown rot and improve shelf life and quality of apricots. Phy-topathologia Mediterranea. 2020;59(2):319-329.
DOI: 10.14601/Phyto-10751
Khan AS, Singh Z, Abbasi NA, Swinny EE. Pre- or postharvest applications of putrescine and low temperature storage affect fruit ripening and quality of ‘Angelino’ plum. Journal of the Science of Food and Agriculture. 2008;88:1686–1695.
Available:https://doi.org/10.1002/jsfa.3265
Reyes MU, Paull RE. Effect of storage temperature and ethylene treatment on guava (Psidium guajava L.) fruit ripening. Post-harvest Biology and Technology. 1995;6:357–365.
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Available:https://doi.org/10.1021/ac60111a017
Lima A. Caracterização química, avaliação da atividade antioxidante in vitro e in vivo, e identificação dos compostos fenólicos presentes no Pequi (Caryocar brasiliense, Camb.). 182 f. Tese (Doutorado em Ciência dos Alimentos)-Faculdade de Ciência Farmacêuticas, Universidade de São Paulo, São Paulo; 2008.
Hori K, Wada A, Shibuta T. Changes in phenoloxidase activities of the galls on leaves of Ulmus davidiana formed by Tetraneura fusiformis (Homoptera: Eriosomatidae). Applied Entomology Zoology. 1997;32:365–371.
DOI: 10.1303/aez.32.365
Steel RGD, Torrie JH. Principles and procedures of statistics: 2nd ed., Mc Graw- Hill, Hogakusha, Ltd., Japan; 1980.
Tareen MJ, Abbasi NA, Hafiz IA. Effect of salicylic acid treatments on storage life of peach fruits cv. ‘Flordaking’. Pakistan Journal of Botany. 2012;44:119–124.
Schirra M, D’Hallewin G. Storage performance of Fortune mandarins following hot water dips. Postharvest Biology and Technology. 1997;10:229–238.
Mirdehghan SH, Rahemi M, Castillo S, Martínez-Romero D, Serrano M Valero D. Pre-storage application of polyamines by pressure or immersion improves shelf-life of pomegranate stored at chilling temperature by increasing endogenous polyamine levels. Postharvest Biology and Technology. 2007;44:26–33.
Brummell DA, Harpster MH. Cell wall metabolism in fruit softening and quality and its manipulation intransgenic plants. Plant Molecular Biology. 2001;47:311–340.
Payasi A, Nath Mishra N, Lucia Soares Chaves A, Singh R. Biochemistry of fruit softening: An overview. Physiology and Molecular Biology of Plants. 2009;15:103–113.
Bal E. Effects of exogenous polyamine and ultrasound treatment to improve peach storability. Chilean Journal of Agricultural Research. 2013;73(4):435–440.
Available:https://www.researchgate.net/deref/http%3A%2F%2Fdx.doi.org%2F10.4067%2FS0718-58392013000400016
Mirdehghan SH, Rahimi S. Pre-harvest application of polyamines enhances antioxidants and table grape (Vitis vinifera) quality during postharvest period. Food Chemistry. 2016;196:1040–1047.
Available:https://doi.org/10.1016/j.foodchem.2015.10.038
Champa WAH, Gill MIS, Mahajan BVC, Bedi S. Exogenous treatment of spermine to maintain quality and extend postharvest life of table grapes (Vitis vinifera L.) cv. Flame Seedless under low temperature storage. LWT -Food Science and Technology. 2015;60:412–419.
Gupta N, Jawandha S. Effect of different packagings on quality of peaches during storage. Hortflora Research Spectrum. 2012;1:117–121.
Batista-Silva W, Nascimento VL, Medeiros DB, Nunes-Nesi A, Ribeiro DM, Zsögön A, Araújo WL. Modifications in Organic Acid Profiles during Fruit Development and Ripening: Correlation or Causation? Front Plant Science. 2018;9:1689.
Yahia EM, Contreras-Padilla M, Gonzalez-Aguilar G. Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development, maturation and senescence. Lwt Food Science and Technology. 2001;34: 452–457.
Orabi SA, Abd El-Motty EZ, El-Shamma MS, Abou-Hussein SD, Sharara FA. The effect of salicylic acid and aspirin treatments on enzymes activity and fruit quality of Clementine mandarin fruits during different cold storage periods. Middle East Journal of Agriculture Research. 2018;7(2):583–593.
Abo-Mostafa AM, Kassem HA, Marzouk HA, Mostafa YS. Export-and storage potentiality improvement of Murcott mandarins by chitosan and salicylic Acid. Journal of Scientific and Engineering Research. 2019;6(4):57–63.
Ali I, Abbasi NA, Hafiz IA. Physiological response and quality attributes of peach fruit cv. Florida king as affected by different treatments of calcium chloride, putrescine and salicylic acid. Pakistan Journal of Agricultural Sciences. 2014; 51(1):33–39.
Abbasi NA, Ali I, Hafiz IA, Khan AS. Application of polyamines in horticulture: A review. International Journal of Biosciences. 2017;10(5):319–342.
Lu X, Sun D, Li Y, Shi W, Sun G. Pre- and Post- harvest salicylic acid treatments alleviate internal browning and maintain quality of winter pineapple fruit. Scientia Horticulturae. 2011;130:97-101.
Davarynejad GH, Zarei M, Nasrabadi ME, Ardakani E. Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’. Journal of Food Science and Technology. 2015;52(4):2053–2062.
Zhang Z, Zhang Yu, Huber DJ, Rao J, Sun Y, Shanshan Li. Changes in pro oxidant and antioxidant enzymes and reduction of chilling injury symptoms during low-temperature storage of ‘Fuyu’ persimmon treated with 1-methylcyclopropene HortScience. 20101; 45(11):1713–1718.
Available:https://journals.ashs.org/hortsci/
Ahlawat P, Bala S, Kumar J. Effect of different chemical treatments on enzymes activity of Kinnow fruits. Journal of Pharmacognosy and Phytochemistry. 2018;7(2):1811–1814.
Mishra BB, Gautam S, Sharma A. Purification and characterisation of polyphenoloxidase (PPO) from eggplant (Solanum melongena). Food Chemistry. 2012;134(4):1855-1861.
Available:https://doi.org/10.1016/j.foodchem.2012.03.098
Wang CY. Combined treatment of heat shock and low temperature conditioning reduces chilling injury in zucchini squash. Postharvest Biology and Technology. 1994;4:65-73.
Cohen SS. A Guide to Polyamines; Oxford University Press: New York, NY, USA; 1998.
Kakkar RK, Rai VK. Plant polyamines in flowering and fruit ripening. Phytochemistry. 1993;33:1281–1288.
Available:www.fao.org
Irfan A, Abbasi NA, Hafiz IA. Physiological response and quality attributes of peach fruit cv. Flordakingas affected by different treatments of calcium chloride, putrescine and salicylic acid. Pakistan Journal of Agricultural Sciences 2014;51:33–39.
Liguori G, Weksler A, Zutahi Y, Lurie S, Kosto I. Effect of 1-methylcyclopropene on ripening of meltingflesh peaches and nectarines. Postharvest Biology and Technology. 2004;3:263–268.
Bakshi P, Masoodi FA. Use of intermittent warming to control chilling injury in peach during storage. In Proceedings of the VII International Symposium on Temperate Zone Fruits in the Tropics and Subtropics, Solan, India, 31 December Acta Horticulturae. 2005;696:523–526.
Khan AS, Singh Z, Abbasi NA. Pre-storage putrescine application suppresses ethylene biosynthesis and retards fruit softening during low temperature storage in ’Angelino’ plum. Postharvest Biology and Technology. 2007;46:36–46.
Mahmoud TSM, Shaaban FKM, El-Hadidy GAM. Effects of salicylic acid, putrescine and moring leaf extract application on storability, quality attributes and bioactive compounds of plum cv. "Golden Japan": Effects of salicylic acid, putrescine and moring leaf extract application. Future of Food: Journal on Food, Agriculture and Society. 2020;8(2).
Available:https://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/291
Hosseini MS, Babalar M, Askari MA, Zahedi SM. Comparison the effect of putrescine application on postharvest quality of Pyrus communis cv. “Shah‐Miveh” and “Spadona” Food Science and Nutrition. 2019;7(1):14–21.
Tang W, Newton R, Outhavong V. Exogenously added polyamines recover browning tissues into normal callus cultures and improve plant regeneration in pine. Physiologia Plantarum. 2004;122: 386–395.
Available:https://doi.org/10.1111/j.1399-3054.2004.00406.x
Malik A, Singh Z. Pre-storage application of polyamines improves shelf-life and fruit quality of mango. The Journal of Horticultural Science and Biotechnology. 2005;80:363–369.
Martínez-Romero D, Serrano M, Carbonell-Barrachina A, Burgos L, Riquelme F, Valero D. Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in Apricot. Journal of Food Science. 2002;67:1706–1712.
Available:https://doi.org/10.1111/j.1365-2621.2002.tb08710.x
Hosseinifarahi M, Mousavi SM, Radi MM, Jowkar M, Romanazzi G. Postharvest application of hot water and putrescine treatments reduce brown rot and improve shelf life and quality of apricots. Phy-topathologia Mediterranea. 2020;59(2):319-329.
DOI: 10.14601/Phyto-10751
Khan AS, Singh Z, Abbasi NA, Swinny EE. Pre- or postharvest applications of putrescine and low temperature storage affect fruit ripening and quality of ‘Angelino’ plum. Journal of the Science of Food and Agriculture. 2008;88:1686–1695.
Available:https://doi.org/10.1002/jsfa.3265
Reyes MU, Paull RE. Effect of storage temperature and ethylene treatment on guava (Psidium guajava L.) fruit ripening. Post-harvest Biology and Technology. 1995;6:357–365.
Association of official analytical chemists- AOAC. Official Methods of Analysis of AOAC International. 17th Edition. AOAC. v. 2. Washington D.C., USA; 2000.
Neilsen S. Phenol-Sulfuric Acid Method for Total Carbohydrates. Food Analysis Laboratory Manual. 2009;47-58.
Dubois M, Cilles KA, Hamilton JK, Rober PA, Smith F. Colorimetric method for determination of sugar and related substances. Analytical Chemistry. 1956;28: 350-356.
Available:https://doi.org/10.1021/ac60111a017
Lima A. Caracterização química, avaliação da atividade antioxidante in vitro e in vivo, e identificação dos compostos fenólicos presentes no Pequi (Caryocar brasiliense, Camb.). 182 f. Tese (Doutorado em Ciência dos Alimentos)-Faculdade de Ciência Farmacêuticas, Universidade de São Paulo, São Paulo; 2008.
Hori K, Wada A, Shibuta T. Changes in phenoloxidase activities of the galls on leaves of Ulmus davidiana formed by Tetraneura fusiformis (Homoptera: Eriosomatidae). Applied Entomology Zoology. 1997;32:365–371.
DOI: 10.1303/aez.32.365
Steel RGD, Torrie JH. Principles and procedures of statistics: 2nd ed., Mc Graw- Hill, Hogakusha, Ltd., Japan; 1980.
Tareen MJ, Abbasi NA, Hafiz IA. Effect of salicylic acid treatments on storage life of peach fruits cv. ‘Flordaking’. Pakistan Journal of Botany. 2012;44:119–124.
Schirra M, D’Hallewin G. Storage performance of Fortune mandarins following hot water dips. Postharvest Biology and Technology. 1997;10:229–238.
Mirdehghan SH, Rahemi M, Castillo S, Martínez-Romero D, Serrano M Valero D. Pre-storage application of polyamines by pressure or immersion improves shelf-life of pomegranate stored at chilling temperature by increasing endogenous polyamine levels. Postharvest Biology and Technology. 2007;44:26–33.
Brummell DA, Harpster MH. Cell wall metabolism in fruit softening and quality and its manipulation intransgenic plants. Plant Molecular Biology. 2001;47:311–340.
Payasi A, Nath Mishra N, Lucia Soares Chaves A, Singh R. Biochemistry of fruit softening: An overview. Physiology and Molecular Biology of Plants. 2009;15:103–113.
Bal E. Effects of exogenous polyamine and ultrasound treatment to improve peach storability. Chilean Journal of Agricultural Research. 2013;73(4):435–440.
Available:https://www.researchgate.net/deref/http%3A%2F%2Fdx.doi.org%2F10.4067%2FS0718-58392013000400016
Mirdehghan SH, Rahimi S. Pre-harvest application of polyamines enhances antioxidants and table grape (Vitis vinifera) quality during postharvest period. Food Chemistry. 2016;196:1040–1047.
Available:https://doi.org/10.1016/j.foodchem.2015.10.038
Champa WAH, Gill MIS, Mahajan BVC, Bedi S. Exogenous treatment of spermine to maintain quality and extend postharvest life of table grapes (Vitis vinifera L.) cv. Flame Seedless under low temperature storage. LWT -Food Science and Technology. 2015;60:412–419.
Gupta N, Jawandha S. Effect of different packagings on quality of peaches during storage. Hortflora Research Spectrum. 2012;1:117–121.
Batista-Silva W, Nascimento VL, Medeiros DB, Nunes-Nesi A, Ribeiro DM, Zsögön A, Araújo WL. Modifications in Organic Acid Profiles during Fruit Development and Ripening: Correlation or Causation? Front Plant Science. 2018;9:1689.
Yahia EM, Contreras-Padilla M, Gonzalez-Aguilar G. Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development, maturation and senescence. Lwt Food Science and Technology. 2001;34: 452–457.
Orabi SA, Abd El-Motty EZ, El-Shamma MS, Abou-Hussein SD, Sharara FA. The effect of salicylic acid and aspirin treatments on enzymes activity and fruit quality of Clementine mandarin fruits during different cold storage periods. Middle East Journal of Agriculture Research. 2018;7(2):583–593.
Abo-Mostafa AM, Kassem HA, Marzouk HA, Mostafa YS. Export-and storage potentiality improvement of Murcott mandarins by chitosan and salicylic Acid. Journal of Scientific and Engineering Research. 2019;6(4):57–63.
Ali I, Abbasi NA, Hafiz IA. Physiological response and quality attributes of peach fruit cv. Florida king as affected by different treatments of calcium chloride, putrescine and salicylic acid. Pakistan Journal of Agricultural Sciences. 2014; 51(1):33–39.
Abbasi NA, Ali I, Hafiz IA, Khan AS. Application of polyamines in horticulture: A review. International Journal of Biosciences. 2017;10(5):319–342.
Lu X, Sun D, Li Y, Shi W, Sun G. Pre- and Post- harvest salicylic acid treatments alleviate internal browning and maintain quality of winter pineapple fruit. Scientia Horticulturae. 2011;130:97-101.
Davarynejad GH, Zarei M, Nasrabadi ME, Ardakani E. Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’. Journal of Food Science and Technology. 2015;52(4):2053–2062.
Zhang Z, Zhang Yu, Huber DJ, Rao J, Sun Y, Shanshan Li. Changes in pro oxidant and antioxidant enzymes and reduction of chilling injury symptoms during low-temperature storage of ‘Fuyu’ persimmon treated with 1-methylcyclopropene HortScience. 20101; 45(11):1713–1718.
Available:https://journals.ashs.org/hortsci/
Ahlawat P, Bala S, Kumar J. Effect of different chemical treatments on enzymes activity of Kinnow fruits. Journal of Pharmacognosy and Phytochemistry. 2018;7(2):1811–1814.
Mishra BB, Gautam S, Sharma A. Purification and characterisation of polyphenoloxidase (PPO) from eggplant (Solanum melongena). Food Chemistry. 2012;134(4):1855-1861.
Available:https://doi.org/10.1016/j.foodchem.2012.03.098
Wang CY. Combined treatment of heat shock and low temperature conditioning reduces chilling injury in zucchini squash. Postharvest Biology and Technology. 1994;4:65-73.
Cohen SS. A Guide to Polyamines; Oxford University Press: New York, NY, USA; 1998.
Kakkar RK, Rai VK. Plant polyamines in flowering and fruit ripening. Phytochemistry. 1993;33:1281–1288.
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