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    Pre-or postharvest application of putrescine and low temperature storage affect fruit ripening and quality of 'Angelino' plum

    Access Status
    Fulltext not available
    Authors
    Khan, Ahmas
    Singh, Zora
    Abbasi, Nadeem
    Swinny, Ewald
    Date
    2008
    Type
    Journal Article
    
    Metadata
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    Citation
    Khan, Ahmas and Singh, Zora and Abbasi, Nadeem and Swinny, Ewald. 2008. Pre-or postharvest application of putrescine and low temperature storage affect fruit ripening and quality of 'Angelino' plum. Journal of the Science of Food and Agriculture. 88 (10) : pp. 1686-1695.
    Source Title
    Journal of the Science of Food and Agriculture
    DOI
    10.1002/jsfa.3265
    ISSN
    00225142
    Faculty
    Department of Agribusiness
    Science and Engineering
    Remarks

    Copyright © 2008. John Wiley & Sons, Ltd.

    URI
    http://hdl.handle.net/20.500.11937/3649
    Collection
    • Curtin Research Publications
    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).RESULTS: Pre- or post-harvest PUT treatments [(0.1, 1.0 or 2.0 mmol L-1) + 0.01% Tween-20 as a surfactant] delayed and suppressed the climacteric ethylene production and respiration rate irrespective of the method used to apply PUT. PUT-treated fruit following low temperature storage (0 ± 1 °C; 90 ± 5% RH), at the ripe stage exhibited higher fruit firmness and titratable acidity (TA), while soluble solids content (SSC), levels of ascorbic acid, total carotenoids and total antioxidants were lower than in untreated fruit. Fruit both sprayed with PUT and stored in low temperature for 6 weeks, at the ripe stage showed reduced respiration rate, delayed changes in the SSC:TA ratio and levels of total carotenoids compared to post-harvest PUT application.CONCLUSION: Pre-harvest application of 2.0 mmol L-1 PUT 1 week before the anticipated commercial harvest was more effective in delaying plum fruit ripening and can be used to extend the storage (0 ± 1 °C) life of plums for up to 6 weeks with minimum losses in fruit quality. Copyright © 2008 Society of Chemical Industry

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