'Fortune' mandarins were submitted to postharvest hot water dips to verify the influence of this treatment on polyamine content in fruit flavedo. Dip time was 3 minutes and temperatures tested were 44, 47, 50, 53, 56, and 59°C. Putrescine content in flavedo of untreated fruit was 2.66 μM-g-1 FW. This concentration increased proportionally to bath temperatures up to 6.43 μM-g-1 FW in fruit dipped at 59°C. Not so linear was the increase in spermidine from 0.064 μM-g-1 FW in control fruit to the maximum of 0.183 μM-g-1 FW in fruit treated at 53°C, with decreasing concentrations in fruit dipped at 56 and 59°C. Spermine content also increased from 0.007 μM-g-1 FW to 0.022 μM-g-1 FW in fruit treated at 47°C and ranged around this value at higher temperatures. Treatment at 47°C was the most effective in reducing chilling injury index in fruit after 4 week storage at 2°C and 90-95% RH. Scald damage was observed with temperatures over 53°C. No correlation was found between polyamine content and chilling injury control, with slight differences for spermine. Consequently, increases in polyamine levels appeared to be a response to heat stress, without having a specific role in inducing chilling resistance.
Polyamine biosynthesis in flavedo of ‘Fortune’ mandarins as influenced by temperature of postharvest hot water dips / Mulas, Maurizio; GONZALES AGUILAR, G; Lafuente, Mt; Zacarias, L.. - In: ACTA HORTICULTURAE. - ISSN 0567-7572. - 463:(1998), pp. 377-384. [10.17660/ActaHortic.1998.463.48]
Polyamine biosynthesis in flavedo of ‘Fortune’ mandarins as influenced by temperature of postharvest hot water dips
MULAS, Maurizio
Membro del Collaboration Group
;
1998-01-01
Abstract
'Fortune' mandarins were submitted to postharvest hot water dips to verify the influence of this treatment on polyamine content in fruit flavedo. Dip time was 3 minutes and temperatures tested were 44, 47, 50, 53, 56, and 59°C. Putrescine content in flavedo of untreated fruit was 2.66 μM-g-1 FW. This concentration increased proportionally to bath temperatures up to 6.43 μM-g-1 FW in fruit dipped at 59°C. Not so linear was the increase in spermidine from 0.064 μM-g-1 FW in control fruit to the maximum of 0.183 μM-g-1 FW in fruit treated at 53°C, with decreasing concentrations in fruit dipped at 56 and 59°C. Spermine content also increased from 0.007 μM-g-1 FW to 0.022 μM-g-1 FW in fruit treated at 47°C and ranged around this value at higher temperatures. Treatment at 47°C was the most effective in reducing chilling injury index in fruit after 4 week storage at 2°C and 90-95% RH. Scald damage was observed with temperatures over 53°C. No correlation was found between polyamine content and chilling injury control, with slight differences for spermine. Consequently, increases in polyamine levels appeared to be a response to heat stress, without having a specific role in inducing chilling resistance.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.