Polyamines induced by heat treatment before cold-storage reduce mealiness and decay in peach fruit.

摘要

In 'Yinhualu' peach fruit, pre-treatment at 25 degrees C for 2 d before cold-storage was effective at alleviating chilling injury (CI) and reducing the occurrence of decay during storage at 25 degrees C for up to 5 weeks after removal from cold-storage. In fruit without delayed-cooling, CI symptoms, mealiness, low firmness, low expressible juice, and a high decay index occurred 3 weeks after removal from cold-storage. One week after removal from cold-storage, putrescine (Put) and spermidine (Spd) levels were higher in delayed-cooling fruit than in control fruit. Spermine (Spm) levels showed no difference between these fruit. Delayed-cooling maintained high levels of all three polyamines (PAs) after removal from cold-storage for 3-5 weeks. These results indicates that delayed-cooling may reduce CI and decay in peach fruit by elevating PA levels..