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Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricots.

Author(s) : MARTÍNEZ-ROMERO D., SERRANO M., CARBONELL A., et al.

Type of article: Article

Summary

Harvested apricots (Prunus armeniaca L. cv Mauricio) were treated with putrescine (1 mM), then mechanically damaged with a 25 N force and stored at 10 °C for 6 days. Putrescine treatment increased fruit firmness and reduced the bruising zones caused by the mechanical damage. Putrescine-treated fruits (both damaged and non-damaged) showed different physiological behaviour than controls. Colour change, weight loss, ethylene emission, and respiration rate were reduced in putrescine-treated fruits. Spermidine concentrations increased significantly following the compression in control apricots, which could be considered as a physiological marker of mechanical damage.

Details

  • Original title: Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricots.
  • Record ID : 2003-2368
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 5
  • Publication date: 2002/06
  • Document available for consultation in the library of the IIR headquarters only.

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