The Journal of Horticultural Science and Biotechnology · 2005 · 15 citations · 0 references
AgricultureBiochemistryHorticultural SciencesFruit SciencePostharvest Disease ManagementPostharvest PhysiologyChilling InjuryFruit BiochemistryFruit PhysiologyFruit PreservationFruit QualityFruit StorageChilling Injury ReductionFirmnessFruit Postharvest BiochemistryHeat Treatment EffectsPolyamine TreatmentPostharvest Physiology Of FruitsQuality Loss In FruitsStorage Effects On Fruit Quality
SummaryIn ‘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.