The Journal of Horticultural Science & Biotechnology
Vol. 80 No: 5
Polyamines induced by heat treatment before cold-storage reduce mealiness and decay in peach fruit
CHUANLAI XU, ZHENGYU JIN and SHOUQING YANG
In ´Yinhualu` peach fruit, pre-treatment at 25°C for 2 d before cold-storage was effective at alleviating chilling injury (CI) and reducing the occurrence of decay during storage at 25°C for up to 5 weeks after removal from cold-storage. In fruit without delayed-cooling, CI symptoms, mealiness, low firmness, low expressible juice, and a high decay index occurred 3 weeks after removal from cold-storage. One week after removal from cold-storage, putrescine (Put) and spermidine (Spd) levels were higher in delayed-cooling fruit than in control fruit. Spermine (Spm) levels showed no difference between these fruit. Delayed-cooling maintained high levels of all three polyamines (PAs) after removal from cold-storage for 3-5 weeks. These results indicates that delayed-cooling may reduce CI and decay in peach fruit by elevating PA levels.
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