Effect of polyamines on storability and quality of pomegranate fruit (Punica granatum L.) cv. Bhagwa

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dc.creatorD.P. Waskar
dc.creatorV.S. Khandare
dc.creatorB.M. Kalalbandi
dc.creatorP.S. Shelke
dc.date2015
dc.date.accessioned2026-07-07T03:44:31Z
dc.descriptionPomegranate 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.
dc.formatapplication/pdf
dc.identifier0973-354X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=577061451018
dc.identifier.urihttp://hdl.handle.net/123456789/441987
dc.languageen
dc.publisherSociety for Promotion of Horticulture
dc.relationhttp://www.redalyc.org/revista.oa?id=5770
dc.rightsJournal of Horticultural Sciences
dc.sourceJournal of Horticultural Sciences (India) Num.1 Vol.10
dc.subjectAgrociencias
dc.titleEffect of polyamines on storability and quality of pomegranate fruit (Punica granatum L.) cv. Bhagwa
dc.typeartículo científico

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Journal of Horticultural Sciences - Society for Promotion of Horticulture