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Comparison the effect of putrescine application on postharvest quality of cv. "Shah-Miveh" and "Spadona"

Role of putrescine for extending storage life of pear cv. "Shah-Miveh" and "Spadona" was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2 mM) and distilled water "control." After harvest, all samples were stored at 0 ± 1°C, 80%-85% RH for 21 weeks. Thereafter,... Full description

Journal Title: Food science & nutrition January 2019, Vol.7(1), pp.14-21
Main Author: Hosseini, Marjan Sadat
Other Authors: Babalar, Mesbah , Askari, Mohammad Ali , Zahedi, Seyed Morteza
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 2048-7177 ; PMID: 30680155 Version:1 ; DOI: 10.1002/fsn3.764
Link: http://pubmed.gov/30680155
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title: Comparison the effect of putrescine application on postharvest quality of cv. "Shah-Miveh" and "Spadona"
format: Article
creator:
  • Hosseini, Marjan Sadat
  • Babalar, Mesbah
  • Askari, Mohammad Ali
  • Zahedi, Seyed Morteza
subjects:
  • Ascorbic Acid
  • Color
  • Firmness
  • Pear
  • Weight Loss
ispartof: Food science & nutrition, January 2019, Vol.7(1), pp.14-21
description: Role of putrescine for extending storage life of pear cv. "Shah-Miveh" and "Spadona" was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2 mM) and distilled water "control." After harvest, all samples were stored at 0 ± 1°C, 80%-85% RH for 21 weeks. Thereafter, some physico-chemical attributes were measured initially and after each storage period 7, 14, and 21 weeks. Putrescine at 1 and 2 mM reduced fruit softening, weight loss, color changes (*, hue angle), fungal infection as well as retarded the degradation of total soluble solids, titratable acidity, ascorbic acid, total phenol (TP), and total antioxidant activity (TAA). However, fruit softening, weight loss, and hue angle rates were slower in "Shah-Miveh" to "Spadona." Moreover, at the end of storage, "Shah-Miveh" demonstrated more TP and TAA in compare to "Spadona." Thus, putrescine application at higher values may be an effective tool to prolong pear postharvest life during storage.
language: eng
source:
identifier: ISSN: 2048-7177 ; PMID: 30680155 Version:1 ; DOI: 10.1002/fsn3.764
fulltext: fulltext
issn:
  • 20487177
  • 2048-7177
url: Link


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titleComparison the effect of putrescine application on postharvest quality of cv. "Shah-Miveh" and "Spadona"
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subjectAscorbic Acid ; Color ; Firmness ; Pear ; Weight Loss
descriptionRole of putrescine for extending storage life of pear cv. "Shah-Miveh" and "Spadona" was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2 mM) and distilled water "control." After harvest, all samples were stored at 0 ± 1°C, 80%-85% RH for 21 weeks. Thereafter, some physico-chemical attributes were measured initially and after each storage period 7, 14, and 21 weeks. Putrescine at 1 and 2 mM reduced fruit softening, weight loss, color changes (*, hue angle), fungal infection as well as retarded the degradation of total soluble solids, titratable acidity, ascorbic acid, total phenol (TP), and total antioxidant activity (TAA). However, fruit softening, weight loss, and hue angle rates were slower in "Shah-Miveh" to "Spadona." Moreover, at the end of storage, "Shah-Miveh" demonstrated more TP and TAA in compare to "Spadona." Thus, putrescine application at higher values may be an effective tool to prolong pear postharvest life during storage.
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abstractRole of putrescine for extending storage life of pear cv. "Shah-Miveh" and "Spadona" was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2 mM) and distilled water "control." After harvest, all samples were stored at 0 ± 1°C, 80%-85% RH for 21 weeks. Thereafter, some physico-chemical attributes were measured initially and after each storage period 7, 14, and 21 weeks. Putrescine at 1 and 2 mM reduced fruit softening, weight loss, color changes (*, hue angle), fungal infection as well as retarded the degradation of total soluble solids, titratable acidity, ascorbic acid, total phenol (TP), and total antioxidant activity (TAA). However, fruit softening, weight loss, and hue angle rates were slower in "Shah-Miveh" to "Spadona." Moreover, at the end of storage, "Shah-Miveh" demonstrated more TP and TAA in compare to "Spadona." Thus, putrescine application at higher values may be an effective tool to prolong pear postharvest life during storage.
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