Effect of Postharvest Putrescine and Nitric Oxide Application on some Quality Attributes and Total Content Phenolics on Table Grape (cv. Sefide bidane)

Effects of putrescine and nitric oxide on the quality attributes and postharvest life of the table grape (cv. Sefide bidane) were investigated. Fruits were treated with nitric oxide (at 0، 3، 5 and 7 µmol L-1) and putrescine)at 0، 1 and 2 mmol L-1) and stored at 0-1oC with 85-95% RH for 3 months. Fruit quality attributes including weight loss، pH، decay incidence، total acidity، vitamin C، total soluble solids and total phenolics were evaluated after 3 months. Both nitric oxide and putrescine significantly decreased fruit postharvest decays (at the 5% and 1% probability levels). The results showed that 5 µmol L-1 nitric oxide and 2 mmol L-1 putrescine effectively controlled decayed organisms and preserved fruit quality during cold storage. Both phenolics and pH were affected by NO and putrescine treatments. It was concluded that postharvest treatment of fruit with the combination of nitric oxide and putrescine is a good alternative to chemicals in postharvest technology of table grapes.

Journal of Food Research (AGRICULTURAL SCIENC), Volume:20 Issue:2, 2011
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