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

Razzaq, Kashif; Khan, Ahmad Sattar; Malik, Aman Ullah; Shahid, Muhammad Adnan; Ullah, Sami

doi:10.1016/j.postharvbio.2014.05.003

Cited by 82 publications

(88 citation statements)

References 39 publications

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“…PME disintegrates the methyl and the carboxylic groups of the pectin and breaks the ester bonds, while PG acts on pectic acid chains and break the glycoside bonds between the galacturonic acid subunits (Brummell and Harpster, 2001). It has been observed that the cell wall degrading enzyme increased during ripening in mango (Razzaq et al, 2014), papaya (Madani et al, 2014) and Jamun (Baraiya et al, 2015). However, mango fruit treated with chitosan reduced the activities of PG and PME enzyme in this study.…”

Section: Journal Of Agricultural Studiescontrasting

confidence: 55%

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Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Khaliq

Nisa

Ramzan

et al. 2017

JAS

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Mango is a tropical fruit and deteriorates very fast after harvest due to ripening and senescence. This study investigated the effect of different concentration of chitosan coatings 0.5, 1.0 and 1.5% on postharvest quality and activities of cell wall degrading enzyme on mango cv. Choke Anan fruit stored at 25°C for 12 days. Fruit not treated with chitosan served as the control. The results showed that pre-storage application of chitosan coatings, especially at 1.5% significantly reduced decay symptoms, weight loss, respiration rate, ion leakage, malondialdehyde (MDA) content and maintained higher firmness of mango fruit as compared to the control. Chitosan coating treatment inhibited polygalactronase (PG) and pectin methylesterase (PME) enzyme activities. Moreover, chitosan coatings had a positive effect on retaining higher total phenolic and antioxidant activity, which reduced in the control fruit. These results suggest that chitosan coatings might be protected the fruit from quick deterioration and maintained the quality of mango by enhancing the antioxidant defense system during storage.

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Section: Journal Of Agricultural Studiescontrasting

confidence: 55%

“…Moreover, fruit softening is also related to the changes in cell wall composition. During ripening, the activities of hydrolytic enzymes increased and this caused loss of firmness (Razzaq et al, 2014). Mango firmness is highly decreased in the control fruit than coated fruits.…”

Section: Discussionmentioning

confidence: 99%

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Khaliq

Nisa

Ramzan

et al. 2017

JAS

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“…During fruit ripening and senescence, increments in reactive oxygen species (ROS) production may result in cell damage through oxidative attacks to lipids, nucleic acids and proteins, leading to biological membrane loss of integrity and tissue disorganization (Razzaq et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Preharvest treatment of growth regulators influences postharvest quality and storage life of cashew apples

Souza

Viana

Oliveira

et al. 2016

Scientia Horticulturae

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“…Moreover, prestorage Put treatment is widely mentioned to clearly inhibit ethylene causing and decelerate maturing in mango (Razzaq, Khan, Malik, Shahid, & Ullah, 2014); apricot (Koushesh et al, 2012); table grapes (Champa, Gill, Mahajan, & Arora, 2014); and cucumber (Qiao, Feng, Li, Zhang, & Liu, 2006). Hence, Put has a potential application on the part of postharvest treatments to keep good quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of putrescine on the postharvest physiology characteristics in cowpea

Zhen

Wang

Shi

et al. 2019

Food Science & Nutrition

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The effects of putrescine (Put) treatment on postharvest physiology characteristics in cowpea during cold storage have been investigated. The results indicated that Put with 8 mmol/L treatment greatly delayed aging of the cowpea; the sensory quality of cowpea was well maintained; the increase in weight loss was also inhibited, and the decrease in the content of ascorbic acid, chlorophyll, and total phenol was reduced efficiently. Antioxidant enzyme activities containing POD, CAT, and APX were preserved at higher levels in treated groups than the control during cold storage. In addition, the activity of PPO was restrained with Put. Overall, the quality of cowpea was maintained by 8 mmol/L Put treatment during cold storage.

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

Cited by 82 publications

References 39 publications

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Preharvest treatment of growth regulators influences postharvest quality and storage life of cashew apples

Effects of putrescine on the postharvest physiology characteristics in cowpea

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