Preharvest Putrescine Application Extends the Shelf Life and Maintains the Pear Fruit Quality
Pear fruits are climacteric in nature and remain biologically active due to continuous respiration, transpiration, and other biochemical processes even after harvest. Under ambient conditions of north-western India, pear fruits have a short shelf life. An experiment was conducted to enhance the shel...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Fruit Science |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/15538362.2022.2068733 |
| _version_ | 1818029833422110720 |
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| author | Veerpartap Singh S.K. Jawandha P.P.S. Gill Davinder Singh |
| author_facet | Veerpartap Singh S.K. Jawandha P.P.S. Gill Davinder Singh |
| author_sort | Veerpartap Singh |
| collection | DOAJ |
| description | Pear fruits are climacteric in nature and remain biologically active due to continuous respiration, transpiration, and other biochemical processes even after harvest. Under ambient conditions of north-western India, pear fruits have a short shelf life. An experiment was conducted to enhance the shelf life of pear fruits cv. Punjab Beauty using preharvest sprays of putrescine (PUT) @ 1 mM, 2 mM & 3 mM. Mature fruits from PUT treated and control plants were harvested and stored at ambient conditions (32 ± 2 ℃, 78 ± 5% RH). Periodical observations for various physicochemical parameters and enzymatic activities were taken on 0, 3, 6, 9, 12 and 15 days after ambient storage. As compared to control, 2 and 3 mM PUT treatments resulted into a reduction in weight loss (WL), spoilage along with retention of higher firmness, soluble solid content (SSC), titratable acidity (TA), and starch content in stored pear fruits. During storage, these treatments had also reduced the fruit softening by reducing the activities of cell wall degrading enzymes like pectin methylesterase (PME) and cellulase. So, it could be inferred that PUT treatment of 2 mM & 3 mM was effective to enhance the shelf life of pear fruits at ambient conditions with acceptable quality. |
| first_indexed | 2024-12-10T05:25:58Z |
| format | Article |
| id | doaj.art-bddc8793a564421ca9184270629f174d |
| institution | Directory Open Access Journal |
| issn | 1553-8362 1553-8621 |
| language | English |
| last_indexed | 2024-12-10T05:25:58Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Fruit Science |
| spelling | doaj.art-bddc8793a564421ca9184270629f174d2022-12-22T02:00:41ZengTaylor & Francis GroupInternational Journal of Fruit Science1553-83621553-86212022-12-0122151452410.1080/15538362.2022.2068733Preharvest Putrescine Application Extends the Shelf Life and Maintains the Pear Fruit QualityVeerpartap Singh0S.K. Jawandha1P.P.S. Gill2Davinder Singh3Department of Fruit Science, Punjab Agricultural University, Ludhiana, IndiaDepartment of Fruit Science, Punjab Agricultural University, Ludhiana, IndiaDepartment of Fruit Science, Punjab Agricultural University, Ludhiana, IndiaDepartment of Extension Education, Punjab Agricultural University, Ludhiana, IndiaPear fruits are climacteric in nature and remain biologically active due to continuous respiration, transpiration, and other biochemical processes even after harvest. Under ambient conditions of north-western India, pear fruits have a short shelf life. An experiment was conducted to enhance the shelf life of pear fruits cv. Punjab Beauty using preharvest sprays of putrescine (PUT) @ 1 mM, 2 mM & 3 mM. Mature fruits from PUT treated and control plants were harvested and stored at ambient conditions (32 ± 2 ℃, 78 ± 5% RH). Periodical observations for various physicochemical parameters and enzymatic activities were taken on 0, 3, 6, 9, 12 and 15 days after ambient storage. As compared to control, 2 and 3 mM PUT treatments resulted into a reduction in weight loss (WL), spoilage along with retention of higher firmness, soluble solid content (SSC), titratable acidity (TA), and starch content in stored pear fruits. During storage, these treatments had also reduced the fruit softening by reducing the activities of cell wall degrading enzymes like pectin methylesterase (PME) and cellulase. So, it could be inferred that PUT treatment of 2 mM & 3 mM was effective to enhance the shelf life of pear fruits at ambient conditions with acceptable quality.https://www.tandfonline.com/doi/10.1080/15538362.2022.2068733Ambient storagecellulasepearPMEputrescine |
| spellingShingle | Veerpartap Singh S.K. Jawandha P.P.S. Gill Davinder Singh Preharvest Putrescine Application Extends the Shelf Life and Maintains the Pear Fruit Quality International Journal of Fruit Science Ambient storage cellulase pear PME putrescine |
| title | Preharvest Putrescine Application Extends the Shelf Life and Maintains the Pear Fruit Quality |
| title_full | Preharvest Putrescine Application Extends the Shelf Life and Maintains the Pear Fruit Quality |
| title_fullStr | Preharvest Putrescine Application Extends the Shelf Life and Maintains the Pear Fruit Quality |
| title_full_unstemmed | Preharvest Putrescine Application Extends the Shelf Life and Maintains the Pear Fruit Quality |
| title_short | Preharvest Putrescine Application Extends the Shelf Life and Maintains the Pear Fruit Quality |
| title_sort | preharvest putrescine application extends the shelf life and maintains the pear fruit quality |
| topic | Ambient storage cellulase pear PME putrescine |
| url | https://www.tandfonline.com/doi/10.1080/15538362.2022.2068733 |
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