The effect of Polyamines and Salicylic acid on some physicochemical attributes of pear (Pyrus communis cv., sebri)

For preserving the quality of fruit and consumer preferences as well as managing the market, it is necessary to keep them into cold storage. Pear is a sensitive fruit whose quality and physical features are largely influenced by storage environment. This experiment was carried out to investigate the effect of polyamines and salicylic acid on preserving quality, nutritional traits, and market preference of pears. Fruits were treated for 5 minutes with two types of polyamine (espermine and espermidine), each with concentrations of 1 and 1.5 milimolar, and the salicylic acid hormone, with concentrations of 4 and 8 milimolar, following the drowning method. They were then put into storage at 0.5 degrees centigrade and the relative humidity of 85%. Samples were taken 8, 18 and 20 weeks after storage and features such as tissue density, humidity, dry weight, vitamin C, TSS, TA, PH, and fruit rot were measured. The results indicated that the polyamine treatment preserved humidity in comparison to the fruits in the control group. During the storage period, fruits in the control group were more rotten compared to the other treatments. The salicylic acid and polyamines treatments were influential in keeping the firmness of fruits and preserving vitamin C.