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A study on polyamine change and browning of fruit during cold storage of litchi (Litchi chinensis Sonn.).

Author(s) : JIANG Y. M., CHEN F.

Type of article: Article

Summary

Litchi fruit (cv Huaizhi) were treated with 1 mmol/l of the polyamines putrescine, spermidine and spermine, respectively, and then stored for up to 30 days at 5 deg C. They were compared with the natural levels of these polyamines during storage. Addition of each polyamine increased the levels of the other two in almost every case and delayed the changes associated with senescence such as browning, peroxide level, ethylene production and cell leakage. Among those polyamines tested, spermine was the most effective.

Details

  • Original title: A study on polyamine change and browning of fruit during cold storage of litchi (Litchi chinensis Sonn.).
  • Record ID : 1995-3588
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 5 - n. 3
  • Publication date: 1995/02

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