Effect of exogenous putrescine treatment on internal browning and colour retention of pear fruit
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ORIGINAL PAPER
Effect of exogenous putrescine treatment on internal browning and colour retention of pear fruit Veerpartap Singh1 · S. K. Jawandha1 · P. P. S. Gill1 Received: 21 June 2020 / Accepted: 8 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The putrescine (PUT) efficacy in preserving the postharvest quality, regulating the bioactive compounds and internal browning (IB) was examined during ambient storage of pear fruit. To reduce the internal browning and preserve the colour of pear fruit during ambient storage, preharvest PUT @ 1 mM, 2 mM and 3 mM application was given 14 days before harvest and fruit were stored at ambient conditions (31 ± 2 °C, 78 ± 5% RH) for 15 days. PUT at 2 mM & 3 mM delayed the IB and reduced the polyphenoloxidase enzymatic activity compared with the control fruit. PUT also maintained total phenolics content and enhanced the peroxidase enzymatic activity. These treatments preserved chlorophyll content and suppressed the carotenoids synthesis led to delay in colour changes as compared with control. Results suggest that 2 mM & 3 mM PUT reduced IB incidence and PPO activity and maintained the pear fruit colour during ambient storage. Keywords Internal browning · Pear · Peroxidase · Polyphenoloxidase · Putrescine · Storage
Introduction Pear (Pyrus spp.) is one of the important and economically feasible fruit crop and its semi-soft cultivars are commercially grown in the north-western plains of India. However, pear matured in mid-summer, when temperature and humidity are very high. After harvest IB in pear fruit during storage is triggered by high accumulation of CO2 and ethylene by respiration due to the climacteric nature of fruit that limits the shelf life [1]. IB is an important disorder that is visible only at the end of storage when fruit cut into two halves, as the outer surface of the fruit not altered; even brown coloured tissues are widely extended from the core to the flesh of the fruit [2]. Therefore, it is difficult to investigate the symptoms of IB externally. Since pear fruit affected with IB are undesirable to consume, so it is an urgent need to study the effective method to reduce IB during storage of pear. Enzymatic oxidation is closely associated with fruit tissue browning. IB is mainly attributed to the PPO activity in the core and cortex tissue of pear, which oxidized the phenolic compounds to highly active o-quinones [3], which formed * Veerpartap Singh [email protected] 1
Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab 141 004, India
a brown polymer that subsequently formed brown tissues [4]. PPO activity is highest in the core tissue and increases during the storage period. Since PPO and polyphenols are present in separate cell compartments and browning process needs intercellular membrane breakdown [5]. On the other hand, antioxidants like phenols, CRTs and activity of antioxidant POD enzyme is a potential tool to prevent enzymatic browning [6]. Cell structure breakdown dur
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