Postharvest treatment of polyamines maintains quality and extends shelf-life of table grapes (Vitis vinifera L.) cv. Flame Seedless |
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| Institution: | 1. Department of Fruit Science, Punjab Agricultural University, Ludhiana 141004, Punjab, India;2. Punjab Horticultural Post Harvest Technology Centre, Punjab Agricultural University, Ludhiana 141004, Punjab, India;1. Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;2. Postharvest Technology Research Institute, Chiang Mai University/Postharvest Technology Innovation Center, Commission on Higher Education, Bangkok 10140, Thailand;3. Department of Biology, Mahidol Wittayanusorn School, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand;1. Department of Plant Agriculture, University of Guelph-Vineland Station, 4890 Victoria Ave N, Vineland, ON L0R2E0, Canada;2. Department of Plant Agriculture, University of Guelph, Guelph ON N1G2W1, Canada;1. College of Horticulture, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, People’s Republic of China;2. Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi, Xinjiang 830091, People’s Republic of China;3. Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People’s Republic of China;1. College of Horticulture and Gardening, Yangtze University, Jingzhou, 434025, Hubei, China;2. Research Institute for Special Plants, Chongqing University of Arts and Sciences, ChongQing, 402160, China;1. Department of Food Science and Technology, Seoul Women''s University, Seoul 139-774, Republic of Korea;2. Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Republic of Korea |
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| Abstract: | Investigations were carried out to verify the potential of putrescine and spermidine as a postharvest dip treatment for maintaining quality and extending storage life of table grapes (Vitis vinifera L.) cv. Flame Seedless during the 2012 and 2013 seasons. Grape clusters were manually harvested at the commercial mature stage and were dipped in different concentrations (0.0, 0.5, 1.0 and 1.5 mM) of putrescine and spermidine, and then stored at 3–4 °C, and 90–95% RH. Evaluation of physico-chemical parameters and other fruit quality attributes were made at 0 day (before treatment) and at 30, 45, 60 and 75 days of storage. Putrescine and spermidine at the lowest dose (0.5 mM) effectively maintained berry firmness, peel colour (L*, C*, h°) and stabilized anthocyanins as well as suppressing the activity of pectin methylesterase and reducing the rate of electrolyte leakage. The polyamines also retarded the degradation of TSS and TA while maintaining higher total phenol content and reduced decay incidence. Putrescine and spermidine at 1.0 mM exhibited almost similar effects with a 0.5 mM dose. The highest doses (1.5 mM) of both polyamines showed detrimental effects, especially on weight loss, decay incidence, rachis browning and organoleptic properties, as found in the control group, which was commercially acceptable only up to 45 days. Furthermore, analysis of linear regressions and correlations showed that many quality parameters were interdependent. The postharvest dip treatment of spermidine or putrescine at a dose of 0.5 mM for 5 min could be an effective means for prolonging storage and increasing shelf-life of ‘Flame Seedless’ grapes. |
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| Keywords: | Polyamines Putrescine Spermidine Quality Shelf-life |
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