Polyamine Accumulation Following Hot-Water Dips Influences Chilling Injury and Decay in'Friar' Plum Fruit |
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| Authors: | JC Abu-Kpawoh YF Xi YZ Zhang YF Jin |
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| Affiliation: | 1Author and Xiare with the Dept. of Food Science and Nutrition, College of Agricultural Engineering and Food Science. Authors Zhang and Jin are with the Institute of Biochemistry, Zhejiang Univ. (Huajiachi), Hangzhou 310029. PR China. Author Abu-Kpawoh is with the Dept. of Domestic Science, Njala Univ. College (Univ. of Sierra Leone), Private Bag, Freetown, Sierra Leone. Direct inquiries to author Abu-Kpawoh (E-mail: ). |
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| Abstract: | Mature‐green (Prunus salicina Lindl. cv.‘Friar’) plums were treated in water at 40°C for 40 min, 45°C for 35 min, 50°C for 30 min or 55°C for 25 min, stored at 0°C for 35 d plus 9 d of ripening at 20 to 25°C. During cold storage, putrescine and cadaverine accumulated most compared to spermine and spermidine, especially in fruits treated at 45 or 50°C, compared to other treatments. Chilling injury (CI) and decay symptoms were severe in fruits of control, 55 and 40°C‐treated fruits. Decay incidence was also high in fruits stored at room temperature. Chilling injury and decay symptoms were retarded in fruits treated at 45 and 50°C, which also maintained increased polyamines and low ethylene. By the end of their shelf life, only 45 and 50°C‐HWD treated fruits were fit for market. |
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| Keywords: | Prunus salicina Spermine Spermidine Cadaverine Putrescine |
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