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

Khan, Ahmad Sattar; Singh, Zora; Abbasi, Nadeem Akhtar; Swinny, Ewald

doi:10.1002/jsfa.3265

Cited by 66 publications

(51 citation statements)

References 42 publications

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“…However, bell pepper coated with 12% gum arabic exhibited a lower increase in sugar content, which may be described due to its ability to slow down the conversion of starch into sugars. Similar observations were also reported by Khan et al [58] where putrescine treatment delayed the ripening process and maintained lower sugar levels in peach fruit.…”

Section: Discussionsupporting

confidence: 90%

Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Ullah

Abbasi

Shafique

et al. 2017

Journal of Food Quality

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The present study was carried out to investigate the influence of food grade coatings on fruit quality and storage life of bell pepper cv. "Yolo Wonder" at 8 ± 1 ∘ C with 90-95% RH for 24 days. Coating treatments were given to bell pepper fruits by dipping in aqueous solutions of gum arabic (6, 9, and 12%), Aloe vera gel (4, 5, and 6%), and cinnamon oil (0.5, 0.75, and 1%). Physicochemical characteristics as well as quality of bell pepper fruits improved in all coating treatments. Results revealed that 12% gum arabic coating exhibited significantly reduced weight loss, membrane leakage, chilling injury, and decay incidence with less increase in pH, total soluble solids, and sugar percentage, whereas appealing fruit color ( * , * , and * ) along with higher values of ascorbic acid (1.84 mg/100 g), titratable acidity (0.19%), and firmness (4 N) was observed in cold storage environment. Our results clearly suggested that coating of bell pepper fruits with 12% gum arabic can maintain postharvest storage quality of bell pepper fruits.

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Section: Discussionsupporting

confidence: 90%

Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Ullah

Abbasi

Shafique

et al. 2017

Journal of Food Quality

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“…The highest TSS content in the trials was determined in the control application at the end of storage (14.3%), while the lowest TSS values were determined in the Put treatment (10.7%) on the 7 th day. These results are in accordance with the finding by Khan et al (2008), Bal (2012), who reported that Put-treated fruit stored at low temperatures exhibited lower soluble solid content than untreated fruits.…”

Section: Total Soluble Solidssupporting

confidence: 93%

“…Exogenously applied Put reduced fruit deterioration and increaseed shelf life of lemon (Citrus limon [L.] Burm. f., Martínez-Romero et al, 1999), apricot (Prunus armeniaca L., Martínez-Romero et al, 2002), sweet cherry (Prunus avium [L.] L., Bal, 2012), strawberry (Fragaria ×ananassa Duchesne ex Rozier, Khosroshahi et al, 2007), and plum (Prunus salicina Lindl., Perez-Vicente et al, 2002;Khan et al, 2008). Plums treated with 1 mM Put showed delayed and reduced ethylene production together with higher fruit firmness, lower soluble solutions and titratable acids, reduced weight loss, and delayed color change, which led to extended storage life Serrano et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Bal

2013

Chilean J. Agric. Res.

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Peach (Prunus persica [L.] Batsch) is a perishable product and its storage period may be extended by using different postharvest methods. For this purpose, peaches harvested at the commercial ripening stage were treated with individual and combined effects of putrescine (1 mM) and ultrasonic treatment (32 kHz for 10 min); postharvest storage quality of peach fruit was evaluated during storage at 0-1 °C for 28 d. Quality characteristics such as weight loss, fruit firmness, respiration rate, total sugar, total soluble solid content, titratable acidity, chilling injury, and decay rate were determined at the beginning and during the storage period at 1-wk intervals. The result showed that individual and combined effects of putrescine and ultrasonic treatment, when compared to control fruits, could increase peach fruit postharvest life by inducing resistance to different diseases and chilling injury with no noticeable effect on fruit quality attributes such as weight loss, total soluble solids, and total sugar. At the same time, a combined putrescine and ultrasound treatment was found to be more effective than other treatments in decreasing respiration rate and maintaining firmness and acidity. Peach storability could be extended with a combined putrescine and ultrasound treatment because it delays the ripening processes.

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“…6). Khan et al (2008) also reported that the treated plum fruits (cv. 'Angelino') with putrescine had the lowest amount of maturity index during storage.…”

Section: Maturity Indexmentioning

confidence: 92%

“…Little research has been done on improving the quality properties and shelf life of plum fruit. Recent works studied low temperature storage and application of putrescine (Khan et al 2008), postharvest treatments whit polyamines , calcium and heat (Serrano et al 2004), 1-methylcyclopropene (1-MCP) (Menniti et al 2006) and salicylic acid (Luo et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’

et al. 2013

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Plum fruit has a short shelf life with a rapid deterioration in quality after harvest. The primary goal of this study is to investigate and compare the effect of putrescine and salicylic acid on quality properties and antioxidant activity of plum during storage. The plum fruits (cv. 'Santa Rosa') were harvested at the mature ripe stage, and dipped in different concentrations of putrescine (1, 2, 3 and 4 mmol/L) and salicylic acid (1, 2, 3 and 4 mmol/L), as well as distilled water (control) for 5 min. The fruits were then packed in boxes with polyethylene covers and stored at 4°C with 95 % relative humidity for 25 days. A factorial trial based on completely randomized block design with 4 replications was carried out. The weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity at 0, 5, 10, 15, 20 and 25 days after harvest were recorded. During the storage period, the weight loss, total soluble solids, pH and maturity index increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly (P <0.05) for all treatments. Statistically significant differences were observed between different treatments (putrescine, salicylic acid and control) in all measured parameters. The data showed that the weight loss and softening of the plum fruits were decreased significantly by the use of putrescine and salicylic acid. Also, exogenous treatments of putrescine and salicylic acid are found to be effective in maintaining titratable acidity, ascorbic acid, total phenolics and antioxidant activity in plum fruits during storage at 4°C. It was concluded that postharvest treatment of plum fruit with putrescine and salicylic acid were effective on delaying the ripening processes and can be used commercially to extend the shelf life of plum fruit with acceptable fruit quality.

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

Abstract: BACKGROUND: Plum has a very short storage life. The role of pre-or post-harvest applications of putrescine (PUT) and low temperature storage on fruit ripening and quality was investigated in plum fruit (Prunus salicina Lindl. cv. Angelino).

Cited by 66 publications

References 42 publications

Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’

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