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首页> 外文期刊>Food Science & Nutrition >Comparison the effect of putrescine application on postharvest quality of Pyrus communis cv. “Shah‐Miveh” and “Spadona”
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Comparison the effect of putrescine application on postharvest quality of Pyrus communis cv. “Shah‐Miveh” and “Spadona”

机译：比较腐胺施用对Pyrus communis cv收获后品质的影响。 “ Shah-Miveh”和“ Spadona”

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摘要

Role of putrescine for extending storage life of pear cv. “Shah‐Miveh” and “Spadona” was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2?mM) and distilled water “control.” After harvest, all samples were stored at 0?±?1°C, 80%–85% RH for 21?weeks. Thereafter, some physico‐chemical attributes were measured initially and after each storage period 7, 14, and 21?weeks. Putrescine at 1 and 2?mM reduced fruit softening, weight loss, color changes ( L *, hue angle), fungal infection as well as retarded the degradation of total soluble solids, titratable acidity, ascorbic acid, total phenol (TP), and total antioxidant activity (TAA). However, fruit softening, weight loss, and hue angle rates were slower in “Shah‐Miveh” to “Spadona.” Moreover, at the end of storage, “Shah‐Miveh” demonstrated more TP and TAA in compare to “Spadona.” Thus, putrescine application at higher values may be an effective tool to prolong pear postharvest life during storage.
机译：腐胺对延长梨果的贮藏寿命的作用。对“ Shah-Miveh”和“ Spadona”进行了评估。用各种浓度的腐胺（0.5、1和2？mM）和蒸馏水“对照”喷洒树木。收获后，所有样品均在0±±1°C，相对湿度80％–85％的条件下保存21周。此后，在开始的每个储藏期，第7、14和21周后，测量一些理化属性。 1和2？mM的腐胺减少了果实的软化，重量减轻，颜色变化（L *，色相角），真菌感染以及延缓了总可溶性固形物的降解，可滴定的酸度，抗坏血酸，总酚（TP）和总抗氧化剂活性（TAA）。但是，从“ Shah-Miveh”到“ Spadona”，水果的软化，重量减轻和色相角变化率较慢。此外，在存储结束时，与“ Spadona”相比，“ Shah-Miveh”展示了更多的TP和TAA。因此，以较高的含量施用腐胺可能是延长梨在贮藏期间的收获后寿命的有效工具。

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