Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa

Pomegranate cv. Bhagawa fruits harvested at adequate stage of maturity were dipped in aqueous solutions containing various concentrations of the polyamines putrescine (1mM, 2mM and 3mM) and spermidine (0.5mM, 1mM and 1.5mM), along with Tween-20 as a surfactant, for 5 minutes. The fruits were then st...

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Autores principales:	D P Waskar, V S Khandare, B M Kalalbandi, P S Shelke
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2015
Materias:	pomegranate polyamines shelf-life storability chilling injury Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/6b47041c1e3d4ac9bd23cb0e7754f854
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spelling	oai:doaj.org-article:6b47041c1e3d4ac9bd23cb0e7754f8542021-12-02T04:01:57ZEffect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa0973-354X2582-4899https://doaj.org/article/6b47041c1e3d4ac9bd23cb0e7754f8542015-06-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/153https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Pomegranate cv. Bhagawa fruits harvested at adequate stage of maturity were dipped in aqueous solutions containing various concentrations of the polyamines putrescine (1mM, 2mM and 3mM) and spermidine (0.5mM, 1mM and 1.5mM), along with Tween-20 as a surfactant, for 5 minutes. The fruits were then stored at 5°C and 8°C temperature with under 90-95% relative humidity. Polyamine-treated fruits showed reduced chilling-injury, weight loss and respiration rate during storage at these 5°C and 8°C temperatures. An increasing trend in total soluble solids (TSS) content, and a decreasing trend in acidity were found in polyamine-treated fruits during storage at 5°C and 8°C temperature. Maximum reduction in chilling-injury was obtained with putrescine (2mM) at both the storage temperatures. Control fruits stored at 5°C and 8°C temperature rapidly developed chilling-injury developed symptoms of brown discoloration of skin and weight-loss in pomegranate fruits.D P WaskarV S KhandareB M KalalbandiP S ShelkeSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlepomegranatepolyaminesshelf-lifestorabilitychilling injuryPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 10, Iss 1, Pp 48-53 (2015)
institution	DOAJ
collection	DOAJ
language	EN
topic	pomegranate polyamines shelf-life storability chilling injury Plant culture SB1-1110
spellingShingle	pomegranate polyamines shelf-life storability chilling injury Plant culture SB1-1110 D P Waskar V S Khandare B M Kalalbandi P S Shelke Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa
description	Pomegranate cv. Bhagawa fruits harvested at adequate stage of maturity were dipped in aqueous solutions containing various concentrations of the polyamines putrescine (1mM, 2mM and 3mM) and spermidine (0.5mM, 1mM and 1.5mM), along with Tween-20 as a surfactant, for 5 minutes. The fruits were then stored at 5°C and 8°C temperature with under 90-95% relative humidity. Polyamine-treated fruits showed reduced chilling-injury, weight loss and respiration rate during storage at these 5°C and 8°C temperatures. An increasing trend in total soluble solids (TSS) content, and a decreasing trend in acidity were found in polyamine-treated fruits during storage at 5°C and 8°C temperature. Maximum reduction in chilling-injury was obtained with putrescine (2mM) at both the storage temperatures. Control fruits stored at 5°C and 8°C temperature rapidly developed chilling-injury developed symptoms of brown discoloration of skin and weight-loss in pomegranate fruits.
format	article
author	D P Waskar V S Khandare B M Kalalbandi P S Shelke
author_facet	D P Waskar V S Khandare B M Kalalbandi P S Shelke
author_sort	D P Waskar
title	Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa
title_short	Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa
title_full	Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa
title_fullStr	Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa
title_full_unstemmed	Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa
title_sort	effect of polyamines on storability and quality of pomegranate fruit (punica granatum l.) cv. bhagwa
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2015
url	https://doaj.org/article/6b47041c1e3d4ac9bd23cb0e7754f854
work_keys_str_mv	AT dpwaskar effectofpolyaminesonstorabilityandqualityofpomegranatefruitpunicagranatumlcvbhagwa AT vskhandare effectofpolyaminesonstorabilityandqualityofpomegranatefruitpunicagranatumlcvbhagwa AT bmkalalbandi effectofpolyaminesonstorabilityandqualityofpomegranatefruitpunicagranatumlcvbhagwa AT psshelke effectofpolyaminesonstorabilityandqualityofpomegranatefruitpunicagranatumlcvbhagwa
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Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa

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