Polyamine Accumulation Following Hot‐Water Dips Influences Chilling Injury and Decay in‘Friar’ Plum Fruit

Abu-Kpawoh, J. C.; Xi, Yu-Hui; Zhang, Y.Z.; Jin, Yuan

doi:10.1111/j.1365-2621.2002.tb08793.x

Cited by 25 publications

(11 citation statements)

References 17 publications

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“…In this study, maintenance of higher flesh firmness of the peach fruit in response to PUT application may be attributed to the reduced activities of the fruit-softening enzymes [18]. In this context, our results are consistent with those reported by Khan et al [7], Valero et al [38], Serrano et al [13] and Abu-Kpawoh et al [39] for various plum cultivars.…”

Section: Discussionsupporting

confidence: 92%

Effects of Putrescine Application on Peach Fruit during Storage

et al. 2019

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The peach industry faces serious economic losses because of the short “green” life of the fruit at postharvest. In the present study, we investigated the effects of putrescine (PUT) application on the quality characteristics, pattern of ripening, storage behaviour and shelf life of peach fruit during low-temperature storage. The aqueous solution of PUT (0, 1, 2 and 3 mM) was applied to the peach trees at three distinctive stages of fruit growth and development. The fruits, harvested at the commercial stage of maturity, were stored at 1 ± 1 °C and 90 ± 2% relative humidity for 6 weeks. The data for fruit firmness, total soluble solids (SSC), titratable acidity (TA), ascorbic acid (AsA) content, rate of ethylene production, chilling injury (CI) index and colour perception were collected at harvest and then on a weekly basis throughout the storage period. The results showed that spray application of PUT significantly reduced the incidence of CI and reduced the rates of fruit softening, loss in fruit weight, SSC, TA, AsA content and fading of skin colour during storage, regardless of the doses of PUT applied, or the time of application. However, the positive effects on the quality characteristics of peach fruit, including CI, were more pronounced with the higher doses of PUT, specifically when applied at 2 mM. In conclusion, CI in peach fruit may be substantially alleviated by the spray application of 1–3 mM PUT during fruit growth without compromising the quality of the fruit for up to 6 weeks in low-temperature storage.

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Section: Discussionsupporting

confidence: 92%

Effects of Putrescine Application on Peach Fruit during Storage

et al. 2019

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“…This reduction in the fruit softening with application of PUT may be ascribed to the reduced activities of fruit softening enzymes such as PE, EGase, exo‐PG and endo‐PG 14. Earlier, exogenous applications of PAs have also been reported to maintain the fruit firmness during ripening and after low temperature storage in ‘Frior’, ‘Black Star’ and ‘Santa Rosa’ plum cultivars 4, 15, 41. It may also be argued that PUT‐treated fruit showed reduced and delayed ethylene production and, consequently, reduced fruit softening, as earlier post‐harvest application of 1‐MCP (an ethylene inhibitor) has been reported to reduce fruit softening, as well as activities of fruit softening enzymes during ripening in ‘Tegan Blue’ plum 29…”

Section: Resultsmentioning

confidence: 99%

Pre‐ or post‐harvest applications of putrescine and low temperature storage affect fruit ripening and quality of ‘Angelino’ plum

et al. 2008

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“…It is also known that the polyamine concentration in a plant increases in a stressful environment. [8][9][10] We are therefore interested in the possible relationship between polyamine and ornithine formation in brackish-water bivalves at low temperature. We put 500 g of brackish-water bivalve (C. japonica) samples in a plastic tray.…”

Section: Low-temperature Processing Of Bivalves and Ornithine Contentmentioning

confidence: 99%

Influence of Low-temperature Processing of the Brackish-water Bivalve,Corbicula japonica, on the Ornithine Content of Its Extract

Uchisawa

Sato²,

Ichita

et al. 2004

Bioscience, Biotechnology, and Biochemistry

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The ornithine content of an extract of the brackish-water bivalve, Corbicula japonica, increased when the bivalve was frozen. It was not influenced by the period of freezing. This phenomenon was not apparent in the scallop, little-neck clam, or hard clam. We applied various low-temperature conditions for processing the bivalve from 4 degrees C to -10 degrees C and measured the ornithine content of each extract. The ornithine content was maximized by processing at - 4 degrees C. The increase in this ornithine content was reduced when the bivalve was stored at 5 degrees C or 15 degrees C after processing at - 4 degrees C, this decrease being reversed when the bivalve was again processed at - 4 degrees C after warming. Low-temperature processing of the brackish-water bivalve therefore increased the ornithine content of the extract.

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Polyamine Accumulation Following Hot‐Water Dips Influences Chilling Injury and Decay in‘Friar’ Plum Fruit

Cited by 25 publications

References 17 publications

Effects of Putrescine Application on Peach Fruit during Storage

Effects of Putrescine Application on Peach Fruit during Storage

Pre‐ or post‐harvest applications of putrescine and low temperature storage affect fruit ripening and quality of ‘Angelino’ plum

Influence of Low-temperature Processing of the Brackish-water Bivalve,Corbicula japonica, on the Ornithine Content of Its Extract

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