Polyamine Accumulation Following Hot-Water Dips Influences Chilling Injury and Decay in 'Friar' Plum Fruit

摘要

Mature-green (Prunus salicina Lindl. cv. 'Friar') plums were treated in water at 40℃ for 40 min, 45 ℃ for 35 min, 50℃ for 30 min or 55℃ for 25 min, stored at 0℃ for 35 d plus 9 d of ripening at 20 to 25℃. During cold storage, putrescine and cadaverine accumulated most compared to spermine and spermidine, especially in fruits treated at 45 or 50℃, compared to other treatments. Chilling injury (CI) and decay symptoms were severe in fruits of control, 55 and 40℃-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℃, which also maintained increased polyamines and low ethylene. By the end of their shelf life, only 45 and 50℃-HWD treated fruits were fit for market.