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Effect of postharvest treatments with polyamines on physiological and biochemical attributes of kiwifruit (Actinidia deliciosa) cv. Allison

Published online by Cambridge University Press:  14 December 2011

Md. Jameel Jhalegar ,
Ram Roshan Sharma ,
Ram Krishna Pal  and
Vishal Rana
Md. Jameel Jhalegar
Affiliation:
Div. Postharvest Technol., Ind. Agric. Res. Inst., New Delhi -110 012, India. rrs_fht@rediffmail.com
Ram Roshan Sharma*
Affiliation:
Div. Postharvest Technol., Ind. Agric. Res. Inst., New Delhi -110 012, India. rrs_fht@rediffmail.com
Ram Krishna Pal
Affiliation:
Div. Postharvest Technol., Ind. Agric. Res. Inst., New Delhi -110 012, India. rrs_fht@rediffmail.com
Vishal Rana
Affiliation:
Dept. Pomol. Orchard Manag., Dr. Y.S. Parmar Univ. Hortic. For., Nauni, Solan - 173 230, India
*
∗ Correspondence and reprints
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Abstract

Introduction. Kiwifruit is a typical climacteric fruit, which grows profitably well in sub-temperate climatic conditions. The major problem with kiwifruit is that it does not ripen for about a week at room temperature but after this period there is a sudden rise in the respiration rate and fruits remain in edible condition for only a few days, giving it a very short shelf life in ambient conditions. Materials and methods. Kiwifruits were treated with different concentrations of spermine [(0.5, 1.0 and 1.5) mM] and spermidine [(1.0, 1.5 and 2.0) mM] by the immersion method; biochemical and physiological analyses were carried out, then fruit were stored in ambient conditions for 15 days. Results and discussion. Polyamine-treated fruits did not show any amount of ethylene evolution up to the 6th day of storage as compared with those of control, in which it started after the 3rd day of storage. The respiration rate was also the lowest in treated fruit. Similarly, polygalacturonase and lipoxygenase activities rose rapidly in control fruits in comparison with polyamine-treated fruits. Conclusion. The doses of spermine at 1.5 mM and spermidine at 2.0 mM showed the best results in extending the shelf life of kiwifruits when stored in ambient conditions [(22 ± 4) ◦C, RH: (65 ± 5)%].

Keywords

IndiaActinidia deliciosafruitsstoragepolyamineskeeping qualitypostharvest ripeningethylene productionrespirationpolygalacturonaselipoxygenaseIndeActinidia deliciosafruitsstockagepolyamineaptitude à la conservationmaturation après récolteproduction d’éthylènerespirationpolygalacturonaselipoxygénaseIndiaActinidia deliciosafrutasalmacenamientopoliaminasaptitud para la conservaciónmaduración en postcosechaproducción de etilenorespiraciónpoligalacturonasalipoxigenasa
Type
Original article
Information
Fruits , Volume 67 , Issue 1 , January 2012 , pp. 13 - 22
Copyright
© 2011 Cirad/EDP Sciences

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