Effect of polyamines on storability and quality of pomegranate fruit (Punica granatum L.) cv. Bhagwa
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Society for Promotion of Horticulture
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Pomegranate cv. Bhagawa fruits harvested at adequate stage of maturity were dipped in aqueous solutions containingvarious concentrations of the polyamines putrescine (1mM, 2mM and 3mM) and spermidine (0.5mM, 1mM and1.5mM), along with Tween-20 as a surfactant, for 5 minutes. The fruits were then stored at 5oC and 8oC temperaturewith under 90-95% relative humidity. Polyamine-treated fruits showed reduced chilling-injury, weight loss andrespiration rate during storage at these 5oC and 8oC 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 5oC and 8oCtemperature. Maximum reduction in chilling-injury was obtained with putrescine (2mM) at both the storagetemperatures. Control fruits stored at 5oC and 8oC temperature rapidly developed chilling-injury developed symptomsof brown discoloration of skin and weight-loss in pomegranate fruits.
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