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Influence of Putrescine Application on Peach Fruit during Storage

Influence of Putrescine Application on Peach Fruit during Storage

Researchers from PMAS-Arid Agriculture University studied the effects of putrescine application on the quality and shelf life of peach fruit during low-temperature storage 

Peach contains several nutrients, antioxidants, vitamins, minerals, and beneficial plant compounds. In the recent past, the production of peach fruit has significantly increased, owing to availability of low-chill cultivars and enhanced postharvest management practices. However, the peach market also faces certain challenges regarding yield potential and quality of peach fruit at harvest and during storage. Peach is characterized with rapid increase in the rates of cellular respiration and ethylene production during ripening process, which causes significant loss in the quality of the fruit, thereby offering shorter postharvest shelf life. Polyamines are responsible for several physiological activities of plants and animals including growth, development, proliferation, and differentiation of cells. Polyamines extend the postharvest life of several fruit species.

Now, a team of researchers from PMAS-Arid Agriculture University and King Saud University studied the effects of putrescine on the quality and postharvest life of the peach fruit during low-temperature storage. The team selected thirty six peach trees of the cultivar Flordaking on the basis of health and uniformity. The aqueous solution of putrescine was applied onto the experimental peach trees till run-off on three stages of fruit growth and development: cell division, pit hardening/lag phase, and cell enlargement. The flesh firmness of the fruit was measured using the pared surface of peach fruit with a digital penetrometer. A portable/hand-held chroma meter was used to measure the color perception on the exterior sides along the equator of peach fruit.

The team found that foliar use of putrescine on peach trees led to substantially slower rate of physiological loss of fruit weight during low-temperature storage. A slower change in the brightness of color and red blush on the surface of peach fruit was observed after putrescine application, which may be due to delay in chlorophyll senescence with the reduced rate of fruit ripening. Moreover, increase in total soluble solids gradually slowed down when putrescine was applied. This can be attributed to delay in the conversion of starch into simple sugars, decrease in the weight loss, and ethylene biosynthesis. The team found that foliar application of putrescine upregulated the biosynthesis of ascorbic acid in the fruit. The research was published in the journal MDPI Sustainability on April 4, 2019.