Investigating The Effect of Postharvest Application of Putrescine and Spermidine on Preserving Quantitative and Qualitative Properties of Grape Cv. Shahroudi

Ahmad Khalid Noori, Faryal Varasteh Akberpour, Mehdi Alizadeh, Mohmood Hasan Abadi
{"title":"Investigating The Effect of Postharvest Application of Putrescine and Spermidine on Preserving Quantitative and Qualitative Properties of Grape Cv. Shahroudi","authors":"Ahmad Khalid Noori, Faryal Varasteh Akberpour, Mehdi Alizadeh, Mohmood Hasan Abadi","doi":"10.55544/jrasb.3.2.9","DOIUrl":null,"url":null,"abstract":"Grape is one of the most important and ancient fruits in the world that have been used by humans. the aim of this study was to investigate the effect of post-harvest application of putrescine and spermidine polyamines on maintaining the quantitative and qualitative characteristics of ‘Shahroudi’ grapes during storage. Factorial experiment with two polyamine factors including two types of polyamines, putrescine and spermidine, each in 3 concentrations (0.5, 1 and 2 mmol) and storage time (0, 15, 30, 45, 60, 75, 90 and 105 days) based on a completely randomized design in 2019. After treatment, the fruits were stored for 105 days at a temperature of 2 ° C and a relative humidity of 85-95% and their quantitative and qualitative characteristics were evaluated during storage. The results showed that the treatments had a significant effect on fruit firmness, weight loss, anthocyanin content, titratable acidity, vitamin C and total soluble solids at the level of 1% probability and on pH at the level of 5% probability, but on the percentage of fruit juice It had no significant effect. Also, the effect of storage time on all traits was significant at the 1% probability level. However, the interaction effects of treatment and storage time showed a significant effect on total phenol, acidity and Total soluble solids at 1% probability level and a significant effect on pH at 5% probability level. In conclusion, considering maintain different properties using putrescine and spermidine during storage and delaying in senescence and increasing storage life of fruits of ‘Shahroudi’ grape, polyamines application as a postharvest treatment recommended.","PeriodicalId":507877,"journal":{"name":"Journal for Research in Applied Sciences and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal for Research in Applied Sciences and Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.55544/jrasb.3.2.9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Grape is one of the most important and ancient fruits in the world that have been used by humans. the aim of this study was to investigate the effect of post-harvest application of putrescine and spermidine polyamines on maintaining the quantitative and qualitative characteristics of ‘Shahroudi’ grapes during storage. Factorial experiment with two polyamine factors including two types of polyamines, putrescine and spermidine, each in 3 concentrations (0.5, 1 and 2 mmol) and storage time (0, 15, 30, 45, 60, 75, 90 and 105 days) based on a completely randomized design in 2019. After treatment, the fruits were stored for 105 days at a temperature of 2 ° C and a relative humidity of 85-95% and their quantitative and qualitative characteristics were evaluated during storage. The results showed that the treatments had a significant effect on fruit firmness, weight loss, anthocyanin content, titratable acidity, vitamin C and total soluble solids at the level of 1% probability and on pH at the level of 5% probability, but on the percentage of fruit juice It had no significant effect. Also, the effect of storage time on all traits was significant at the 1% probability level. However, the interaction effects of treatment and storage time showed a significant effect on total phenol, acidity and Total soluble solids at 1% probability level and a significant effect on pH at 5% probability level. In conclusion, considering maintain different properties using putrescine and spermidine during storage and delaying in senescence and increasing storage life of fruits of ‘Shahroudi’ grape, polyamines application as a postharvest treatment recommended.
研究采后施用普托瑞辛和精胺对保持葡萄品种数量和质量特性的影响沙赫鲁迪
葡萄是世界上最重要和最古老的水果之一,人类一直在使用它。这项研究的目的是调查收获后使用腐胺和亚精胺多胺对保持'Shahroudi'葡萄在贮藏期间的数量和质量特性的影响。根据 2019 年的完全随机设计,进行了包含两种多胺因素的因子实验,包括两种类型的多胺,腐胺和精胺,每种多胺有 3 种浓度(0.5、1 和 2 毫摩尔)和贮藏时间(0、15、30、45、60、75、90 和 105 天)。处理后,果实在温度为 2 ° C、相对湿度为 85-95% 的条件下贮藏了 105 天,并在贮藏期间对其数量和质量特性进行了评估。结果表明,在 1%的概率水平上,处理对果实硬度、重量损失、花青素含量、可滴定酸度、维生素 C 和总可溶性固形物有显著影响,在 5%的概率水平上,处理对 pH 值有显著影响,但对果汁百分比没有显著影响。此外,贮藏时间对所有性状的影响在 1%的概率水平上都是显著的。然而,处理和贮藏时间的交互效应表明,在 1%的概率水平上,处理对总酚、酸度和总可溶性固形物有显著影响,在 5%的概率水平上,处理对 pH 值有显著影响。总之,考虑到在贮藏期间使用腐胺和亚精胺可保持不同的特性,并延缓衰老和延长 "Shahroudi "葡萄果实的贮藏寿命,建议使用多胺作为采后处理剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信