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

• Published in: Journal of food science Vol. 67; no. 7; pp. 2649 - 2653
• Main Authors: Abu-Kpawoh, J.C, Xi, Y.F, Zhang, Y.Z, Jin, Y.F
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-09-2002; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Cadaverine; chilling injury; cold storage; cooling; ethylene; Food industries; Food preservation; Food science; Fruit and vegetable industries; Fruits; Fundamental and applied biological sciences. Psychology; markets; plums; Prunus salicina; Putrescine; ripening; shelf life; Spermidine; Spermine; Storage; temperature; Cadaverine; Polyamine; Soaking; Rosaceae; Shelf life; Putrescine; Hot water; Plum; Refrigerated storage; Spermine; Dicotyledones; Quality; Spermidine; Angiospermae; Spermatophyta; Fruit tree; Lesion; Chemical storage
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb08793.x

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