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

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.

Changes in Metabolisms of Antioxidant and Cell Wall in Three Pummelo Cultivars during Postharvest Storage

“…The antioxidant system plays a role in preventing the fruit from being rapidly softened or decayed during postharvest storage. It is quite well documented that the improvement of antioxidant status could inhibit the softening rate of guava [2], sweet cherry [3], pear [4] and carambola [5]. In addition, the antioxidant metabolism was found closely associated with quality deterioration of postharvest longan [6], lichi [7,8], peach [9], pineapple [10], loquat [11] and fig [12].…”

Silver Can Induce Oxidative Stress in Parallel to Other Chemical Elicitors to Modulate the Ripening of Chili Cultivars

“…The present study is a description in which two chili varieties were evaluated in terms of their cellular and physiological responses when interacting with silver ion-mediated ROS. This was elucidated with two chemical elicitors i.e., H 2 O 2 and putrescine, which had modulated responses in their own way [12,13]. The discriminatory responses of fruits of those cultivars under the influence of the aforementioned chemical elicitors made it more complex to decipher the ripening process throughout the postharvest period.…”

Investigating The Effect of Postharvest Application of Putrescine and Spermidine on Preserving Quantitative and Qualitative Properties of Grape Cv. Shahroudi

“…The amount of vitamin C in mango fruit decreased significantly during storage, but the amount of changes in the fruits treated with chitosan and spermidine was 2 mmol more than the control treatment (Zahedi et al, 2019). (Hossaeini et al, 2018) also reported that with the passage of time vitamin C in all pear fruits (Shahmiwah and spadona) treated with 1 and 2 mmol putrescine and untreated fruits (control) significantly You have decreased. Total phenol: Based on the averages obtained from the mutual effects of treatment and storage time, the highest amount of total phenol (26.43 mg of gallic acid per 100 ml) is related to the distilled water treatment and the 45th day of storage, and the lowest amount (7.50 mg of gallic acid per 100 ml) related to 2 mmol putrescine treatment and day 75 of storage was observed (Table 3).…”

“…(Asghari & Ahadi, 2013) reported that the content of total phenol in the fruit of Qezl-Ozom grape variety decreased during storage for 45 days. Also, (Hossaeini et al, 2018) showed that the amount of total phenol and total antioxidant activity in all pear fruits of cultivars (Shahmiwah and Spadona) decreased with the passage of the storage period, while in the fruits treated with Putrescine was 1 and 2 mmol higher than the control during the storage period.…”