Showing 5 results for Putrescine
Z. Roohi, M. R. Asghari, Y. Rasmi,
Volume 5, Issue 16 (9-2015)
Abstract
Application of polyamines has been reported to improve shelf life in different fruits. In this research the effect of different concentrations of putrescine with hot water on postharvest life of kiwifruit (Actinidia deliciosa cv. Hayward) at 0 ± 0.5°C was studied. Fruits were treated with putrescine (0, 1 and 2 mmol/L) and stored for 16 weeks. Fruit quality attributes assessment including firmness, soluble solid content, titratable acidity, ascorbic acid and antioxidant capacity were determined after 8 and 16 weeks of cold storage. Putrescine treatment had significant effect on firmness, titratable acidity, ascorbic acid and antioxidant capacity, but had no significant effect on soluble solid content. After 8 and 16 weeks the highest firmness was for 2mol/ L putrescine treatment. After 8 weeks the highest titratable acidity and ascorbic acid content were observed with 2mol/ L putrescine treatment and after 16 weeks were observed with 1mol/ L putrescine treatment. Putrescine treatment showed significant effect on antioxidant capacity in both measurements. The results revealed that kiwifruit storage life could be extended by putrescine treatment due, apparently, to its effect on delaying the ripenıng and senescence processes. Putrescine application in combination with hot water can be a suitable substitute for chemical post harvest treatment in kiwifruit.
M. Jafarpoor, D. Amini, F. Mortezaeinejad, A. R. Gholparvar, D. Khoshbakht,
Volume 5, Issue 17 (12-2015)
Abstract
Ethylene is an important contributor to the acceleration of fruit ripening and postharvest losses of fruit. Thus, anti ethylene substances could increase storage life of fruits. Thus the effects of 0 (control), 0.5, 0.75 and 1 µL L-1 of 1-MCP and putrescine with 0 (control), 0.5, 1 and 1.5 mM on the storage life (1°C) during 21 day in strawberry fruit Cv. Selva were studied and appearance and the physicochemical characteristics of fruits were measured. A factorial experiment through complete randomized design (CRD) was used. The highest marketability, firmness, citric acid (TA), total soluble solids (TSS), vitamin C and the lowest amount of appearance decay, pH and the ratio of TSS/TA were observed in the treatment of 0.75 and 1 µL L-1 of 1-MCP and 1 and 1.5 mM of putrescine. The results obtained from the experiment showed a positive effect of 1-MCP and putrescine on the storage life of strawberry. The results further showed that the use of 1-MCP and putrescine can act as an effective strategy in postharvest technology of strawberry fruit.
A. Hatami, A. H. Abutalebi Jahromi,
Volume 10, Issue 4 (1-2021)
Abstract
In order to evaluate the effect of harvesting time, storage temperature and non-toxic treatments of Putrescine (Pu), salicylic acid (SA) and thyme and cloves essential oils (TEO and CEO) on qualitative and quantitative characteristics of Mexican lime fruit, a factorial completely randomized design experiment was performed. This experiment was conducted with three storage temperature levels including ambient temperature (22±3°C), 4±1 and 8±1°C, and the treatments including Pu (1, 2 and 3 mmol), SA (200, 400 and 600 mg/l), TEO and CEO (150, 300 and 450 mg/l) and distilled water as control treatment. The fruits were harvested in two stages including the maturity stage (early color change) and the ripening stage (yellow color) in four replications and 10 fruits in each replication. Effects of harvesting time, storage temperature and treatment type on fruit quality attributes were significant (p<0.01). It was found that the green harvesting stage is the best time for harvesting. It was further found that storing at temperatures above 4°C is the most effective temperature in increasing the postharvest life of Mexican lime fruits. It was also found that the 2 and 3 mmol Pu applications can be used to preserve and maintain the Mexican lime fruits.
M. R. Zokaee Khosroshahi , M. Esna-Ashari,
Volume 12, Issue 45 (10-2008)
Abstract
Effect of different exogenous putrescine concentrations on post-harvest life of strawberry, apricot, peach and sweet cherry fruit was separately studied using completely randomized designs in three replicates. Fruits were immerged in putrescine solutions (0.3, 0.5, 1 and 2 mM for 5 minutes in strawberries, and 0.5, 1, 2, 3 and 4 mM for 10 minutes in the other fruits) and also in distilled water as control. They were then transferred into the fridge. Post-harvest life of all fruits was increased by the use of putrescine. Ethylene production and water loss of the fruits were reduced by this compound. Putrescine also prevented softening of fruit's tissue during their storage period. Titratable acidity was reduced in untreated fruits while their pH was increased. These trends were also observed with the application of putrescine in all fruits, but at a much slower rate compared with the controls. Soluble solids content of sweet cherry fruits was increased by the use of putrescine while it was reduced in the other three fruits.
E. Gholinezhad, Sh. Kazemi, B. Lalehgani,
Volume 13, Issue 4 (1-2024)
Abstract
In order to investigate the profile of saturated and unsaturated fatty acids of camellia oil in response to salinity stress and polyamines, an experiment was conducted in March 2022 in a factorial layout based on a completely randomized design as pot culture (open air) with 12 treatments and 3 replications. The salinity stress treatment applied using Urmia Lake water at three levels (0, 15, 30 dS/m). Foliar treatment carried out in 4 levels, including 1- Foliar spraying with Spermine, 2- Foliar spraying with Spermidine, 3- Foliar spraying with Putrescine and control (no foliar spraying). The results showed that with the increase of salinity stress level, the percentage of saturated fatty acids increased but the unsaturated fatty acids of grain oil decreased. Also, the salinity stress of 30 and 15 dS/m increased the saturated fatty acids (6 and 4%, respectively) and the ratio of saturated to unsaturated fatty acids (9 and 6%, respectively), but decreased the percentage of oil (17 and 9%, respectively), monounsaturated fatty acids (4 and 2%, respectively), polyunsaturated fatty acids (3 and 1%, respectively), reduced oil yield (62 and 21%, respectively) and grain yield (52 and 10%, respectively) compared to the control. Foliar spraying with polyamines decreased the percentage of saturated fatty acids and increased the percentage of unsaturated fatty acids, unsaturated index, oil stability percentage, oil percentage, oil yield and grain yield. Therefore, foliar-applied polyamines are proven suitable to mitigate the salinity stress and improve oil composition and increase the quantity and quality of camellia grain yield.
