Poliaminas y Kiwi

7/28/2019 Poliaminas y Kiwi

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Original article

Fruits, vol. 67 (1) 13

Effect of postharvest treatments with polyamines on physiological andbiochemical attributes of kiwifruit (Actinidia deliciosa).

Abstract Introduction. Kiwifruit is a typical climacteric fruit, which grows profitably wellin sub-temperate climatic conditions. The major problem with kiwifruit is that it does not ripenforabout a week at room temperature butafter this period there is a sudden rise in the respirationrate and fruits remain in edible condition for only a few days, giving it a very short shelf lifein ambient conditions. Materials and methods. Kiwifruits were treated with different concen-trations of spermine [(0.5, 1.0 and 1.5) mM] and spermidine [(1.0, 1.5 and 2.0) mM] by the immer-

sion method; biochemical and physiological analyses were carried out, then fruit were storedin ambient conditions for 15 days. Results and discussion. Polyamine-treated fruits did notshow any amount of ethylene evolution up to the 6th day of storage as compared with thoseof control, in which it started after the 3rd day of storage. The respiration rate was also the lowestin treated fruit. Similarly, polygalacturonase and lipoxygenase activities rose rapidly in controlfruits in comparison with polyamine-treated fruits. Conclusion. The doses of spermine at1.5 mM and spermidine at 2.0 mM showed the best results in extending the shelf life of kiwifruits

when stored in ambient conditions [(22 4) C, RH: (65 5)%].

India / Actinidia deliciosa / fruits / storage / polyamines / keeping quality /postharvest ripening / ethylene production / respiration / polygalacturonase /lipoxygenase

Effet de traitements post-rcolte avec des polyamines sur les caractristiquesphysiologiques et biochimiques des kiwis (Actinidia deliciosa).

Rsum Introduction. Le kiwi est un fruit typique climactrique, qui pousse de faon ren-table en conditions sub-tempres. Le problme majeur de ce fruit est que, tempratureambiante, il ne mrit pas pendant environ une semaine, mais, aprs cette priode, son taux derespiration crot rapidement et le fruit ne reste alors comestible que quelques jours, ce qui setraduit par une dure de vie trs courte. Matriel et mthodes. Aprs rcolte, des fruits de kiwiont t traits par immersion avec diffrentes concentrations de spermine [(0,5, 1,0 et 1,5) Mm]et spermidine [(1,0, 1,5 et 2,0) Mm] ; des analyses biochimiques et physiologiques ont t ra-lises pendant lentreposage des fruits en conditions ambiantes pendant 15 jours. Rsultats etdiscussion. Jusquau 6e jour, le taux dthylne dgag par les kiwis traits avec une polyaminea t nul, puis il a progress, alors que, pour les fruits tmoins, lvolution a commenc ds le3e jour. La respiration des fruits traits a t aussi moindre que celle des fruits tmoins. De mme

les activits de la polygalacturonase et de la lipoxygnase ont augment rapidement dans lesfruits tmoins par rapport aux fruits traits avec une polyamine. Conclusion. Les doses de trai-tement des fruits avec de la spermine 1,5 mM et de la spermidine 2,0 mM ont montr lesmeilleurs rsultats ; elles ontpermisde prolonger la dures de viedes kiwis stocks tempratureambiante [(22 4) C, HR : (65 5) %].

Inde / Actinidia deliciosa / fruits / stockage / polyamine / aptitude laconservation / maturation aprs rcolte / production d'thylne / respiration /polygalacturonase / lipoxygnase

1 Div. Postharvest Technol.,

Ind. Agric. Res. Inst.,

New Delhi - 110 012, India,

[email protected]

2 Dept. Pomol. Orchard

Manag., Dr. Y.S. Parmar Univ.

Hortic. For., Nauni,

Solan - 173 230, India

Effect of postharvest treatments with polyamineson physiological and biochemical attributes of kiwifruit

(Actinidia deliciosa

) cv. AllisonMd. Jameel JHALEGAR1, Ram Roshan SHARMA1*, Ram Krishna PAL1, Vishal RANA2

* Correspondence and reprints

Received 7 February 2011

Accepted 15 April 2011

Fruits, 2012, vol. 67, p. 1322

2011 Cirad/EDP Sciences

All rights reserved

DOI: 10.1051/fruits/2011062

www.fruits-journal.org

RESUMENESPAOL, p. 22

Article published by EDP Sciences and available at http://www.fruits-journal.org or http://dx.doi.org/10.1051/fruits/2011062
http://publications.edpsciences.org/http://www.fruits-journal.org/http://dx.doi.org/10.1051/fruits/2011062http://dx.doi.org/10.1051/fruits/2011062http://www.fruits-journal.org/http://publications.edpsciences.org/


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14 Fruits, vol. 67 (1)

Md. J. Jhalegar et al.

1. Introduction

Kiwifruit (Actinidia deliciosa) is a veryimportant fruit, as it has a sweet-sour taste,high nutritional value and a unique appear-

ance. It is an excellent source of potassium,vitamin C and vitamin E and has low sugarcontent. Hence, it is an ideal fruit for dia-betic, hypertension and asthma patients [1].In India, it was introducedin theearly sixtiesbut its importance was realised only inrecent years and now its area is expandingday by day.

Kiwifruit is a high-value crop but its pop-ularity has not been realised, primarilybecause its fruits have the problem of pre-mature ripening and flesh softening and itremains in a marketable stage for only a few

days [2]. Fruit softening is caused by severalphysiological and biochemical changes tak-ing place in the fruit after harvesting andduring handling, storage or transportation.So, with this concern, there is a need fordeveloping treatments or procedures whichreduce its softening by delaying ripening orinterfering with physiological and biochem-ical changes, especially enzymatic activities,to increase its shelf life, which would bevery useful for extending its availability inthe market.

Different techniques are used to extend

the shelf life of fruits in different countries.However, in recent years, scientists theworld over have used 1-MCP [3, 4] andpolyamines (PAs) for extending the shelf lifeof some fruits [5, 6]. Polyamines are low-molecular-weight small aliphatic aminesthat are used in manipulating a wide rangeof biological processes in plants and in post-harvest management of horticultural crops[7]. The most common polyamines areputrescine (PUT), spermidine (SPD) andspermine (SPM). Polyamines can delaysenescence in fruits by inhibiting 1-amino-cyclopropane-1-carboxylate (ACC) synthe-

sis [8], which retards the evolution of ethyl-ene, a ripening hormone. Any technique ormethod which inhibits or reduces the eth-ylene evolution is regarded as being quiteuseful for extending theshelf life [3,6]. Thus,use of polyamines can be an effective toolfor delaying ripening and fruit softening byinhibiting activities of deteriorative enzymes

such as polygalacturonase (PG) and lipox-ygenase (LOX), which would increase theshelf life of perishable produce. However,to our knowledge, polyamines have not yetbeen used for regulation of ripening in

kiwifruit, which is urgently required forobtaining the useful benefits of polyamines.Thus, the major objective of our study wasto investigate the effect of different concen-trations of the polyamines spermidine andspermine on several physiological and bio-chemical attributes of kiwifruit, which areindicators of fruit softening, ripening andoverall fruit quality. The outcome of ourstudies will be of immense importance forthe kiwifruit growers on one hand, andconsumers on the other hand.

2. Materials and methods

2.1. Fruit material

Kiwifruits cv. Allison were procured fromthe fruit orchard of Dr. Y.S. Parmar [Univ.Hortic. For. Solan (H.P.), India]. The fruitswere harvested at appropriate maturity (TSS:6.2 Brix). The fruits were sorted, graded,packed in corrugated fibreboard boxescushioned with paper shavings, and then

transported to the Division of PostharvestTechnology at the Indian AgriculturalResearch Institute (IARI), New Delhi. In thelaboratory, fruits were again sorted toremove bruised and defective ones. Theywere then treated with different concentra-tions of spermidine (SPD at 1 mM, SPD at1.5 mM and SPD at 2.0 mM) and spermine(SPM at 0.5 mM, SPM at 1.0 mM and SPM at1.5 mM).

2.2. Treatment of fruits

with polyamines

Fruits of Allison kiwifruit were divided intofour lots and each lot contained 120 fruits,which was replicated three times. Differentconcentrations of spermidine and sperminewere prepared by weighing the knownamount of the respective polyamines anddissolving them in distilled water. The fruits


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Polyamine treatments influence quality attributes of kiwifruit


were dipped in individual solution for 2 minand after removing from the solution fruitswere air-dried under a fan. The fruits in thecontrol were dipped in distilled water for2 min. The treated as well as untreated fruits

were stored at room temperature [(22 4) C and 6570% R.H.] for 15 days. Differ-ent physiological (respiration and ethyleneevolution rate) and biochemical (total phe-nol, antioxidant activity, polygalactouro-nase and lipoxygenase activity) parametersof these fruits were monitored at 3-day inter-vals during storage.

2.3. Ethylene evolution

and respiration rates

Ethylene production and respiration rates

were measured using the static headspacetechnique. Two fruits from each replicationwere selected at random and enclosed in ahermetically sealed container (1,000 mL),fitted with a silicon rubber septum, for 1 hor less. The concentrations of O2 and CO2were recorded in the headspace of the con-tainer using a headspace gas analyser(Model: Checkmate 9900 O2/CO2, PBIDansensor, Denmark) and expressed asmL CO2kg

1h1. To determine ethylene,one mL of the headspace atmosphere of thecontainer was withdrawn with a gas-tight

syringe and injected into a gas chromato-graph (Model HP 5890, Hewlett Packard,USA) which was calibrated using standardethylene gas (Laser Gases, New Delhi). Thegas chromatograph was equipped with aPorapak-N (80100 mesh) column and aflame ionisation detector (FID). Nitrogenwas used as the carrier gas at a flow rate of30 mLmin1, while hydrogen and air werethe fuel gases at flow rates of (25 and250) mLmin1, respectively. The tempera-tures in the injector, column and detectorwere maintained at (110, 60 and 275) C,respectively, and the rate of ethylene evo-lution was expressed as Lkg1h1.

2.4. Total phenols

The total phenolic content of the fruitextracts was determined by the Singletonand Ross method [9] with some modifica-

tions. Five g of fruit extract were crushed in10 mL of 80% ethanol and then centrifuged.The homogenate was centrifuged at 15 000 gfor 20 min at 24 C and the supernatant wasused for assay of total phenols. An aliquot

of 0.5 mLof the samplewas added to 2.5 mLof 0.2 N Folin-Ciocalteau (FC) reagent andleft for 5 min. Two mL of 20% of Na2CO3was then added and the total volume madeup to 25 mL using 80% ethanol. The abovesolution was then incubated in a boilingwater bath for 15 min until it became blue-black. Absorbance was measured at 760 nmusing a 1-cm cuvette in a Perkin-Elmer UV-VIS lambda 25 spectrophotometer. Gallicacid (0800 mgL1) was used to produce astandard calibration curve. The total phe-nolic content was expressed in mg of gallic

acid equivalents (GAE) per 100 g of extract.

2.5. Antioxidant activity

Antioxidant activity in kiwifruit was deter-mined by following the CUPric ReducingAntioxidant Capacity (CUPRAC) method,which was standardised by Apak et al. [10].To determine antioxidant activity, copper(II) chloride solution, a neocuproine alco-holic solution, and an ammonium aqueousbuffer (pH 7) were mixed and then meas-

urements of the developed colour weretaken after 30 min in a spectrophotometerat absorbance at 450 nm. To a test tube,1 mL each of copper (II) chloride solution(102 M), neocuproine solution (Nc) of7.5 103 M, and ammonium acetate(NH4Ac) buffer (pH 7) solution were added.Antioxidant sample (or standard) solution(0.1 mL) and H20 (1.0 mL) were added totheinitial mixture so as to make thefinal vol-ume 4.1 mL. The tubes were then cappedand after 1 h, the absorbance at 450 nm wasrecorded against a reagent blank. The stand-

ard calibration curve of each antioxidantcompound was constructed as absorbanceversus concentration. The molar absorptiv-ity of the CUPRAC method for each antioxi-dant was found from the slope of thecalibration line concerned and the antioxi-dant activity was expressed as molTroloxg1.


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2.6. Polygalacturonase activity

Polygalacturonase (PG) activity in kiwifruitswas measured following the method ofLazan et al. [12] with minor modifications.

One gram of kiwi pulp was weighed andhomogenised in 10 mL sodium acetatebuffer (0.2 M, pH 6.0) with a pinch ofNa2S2O4 and polyvinylpyrrolidone (PVP) ina chilled mortar. The homogenate was cen-trifuged at 15000 g for 20 min at 4 C andthe supernatant was used for the assay ofpolygalacturonase (PG) activity. The PGenzyme assay mixture consisted of 0.45 g ofpectin and 0.1 g casein dissolved in 0.4%sodium acetate buffer (pH 3.8) and then thesolution was diluted to 100 mL with 0.4%sodium acetate buffer (pH 3.8). To measurethe PG enzyme activity, 0.2 mL of enzyme

extract was added to 2 mL of assay mixtureand incubated at 37 C for 2 h. From thisincubated mixture, 0.05 mL was added to1 mL 5% phenol, followed by 5 mL of96% H2SO4, which was poured over themixture and allowed to react for 15 min. Thecontent was diluted with 5 mL distilledwater, thoroughly mixed and cooled toroom temperature. The absorbance wasrecorded at 490 nm in a spectrophotometer(double beam UV- VIS spectrophotometerUV5704SS). The blank was prepared byadding distilled water instead of enzyme

extract to the assay mixture. The reagentsused were sodium acetate buffer (0.2 M,pH 6.0), 0.4% sodium acetate buffer(pH 3.8) and 5% phenol solution. Polyga-lacturonase activity was expressed asg galacturonic acid fresh weightg1h1

(OD at 288.07 nm).

2.7. Lipoxygenase activity

Lipoxygenase (LOX) activity in kiwifruitswas measured following the method ofAxelrod et al. [11] with minor modifications.

Preparation of crude enzyme extract: one gof kiwifruit pulp was weighed and homog-enised in 10 mL of EDTA which was ice-cooled in a prechilled pestle and mortar. Thehomogenate was centrifuged at 15000 gfor20 min at 4 C and the supernatant was usedfor assay of lipoxygenase activity. Enzymeassay was carried out; firstly, 50 L of

enzyme extract were added to 2.975 mL ofsubstrate solution in a cuvette and readingswere recorded for 3 min at 30-sec intervals.Absorbance was recorded at 234 nm in aspectrophotometer (double beam UV- VIS

spectrophotometer UV5704SS). The blankwas prepared by using a substrate solution.Before this, a substrate was prepared by tak-ing 35 L Tween-20 in a beaker. To this,linoleic acid was added and 0.2 M NaOHwas added to dissolve it completely. Onceall of the linoleic acid was dissolved, thefinal volume was made up to 100 mL byusing 0.1 M phosphate buffer (pH 6.5) andthen the pH was brought down to 6.5 byadding 0.2 M HCl. The reagents used wereEDTA 0.5 M and phosphate buffer (0.1 M,pH 6.5). Lipoxygenase activity wasexpressed as molmin1g1 fresh weight.

2.8. Statistical design and analysis

of data

The experiment was laid out in a factorialCRD design with each treatment consistingof 120 fruits with three replications. Thedata obtained from the experiments wereanalysed as per design and the results werecompared with ANOVA by calculatingthe coefficient of deviation (Panse andSukhatme [13]).

3. Results and discussion

3.1. Effects of polyamines

on respiration rate

Respiration rate is a major metabolic processtaking place in harvested produce. It is abasic process of life, which is directly relatedto maturation, handling, transportation andsubsequent storage life. In our investigation,

we found that the kiwifruit treated withspermine at 1.5 mM showed the lowestrespiration rate, significantly followed byspermidine at 2.0 mM (figure 1). The effectof the anti-senescence properties ofpolyamines and favourable water activitymight have lowered the respiration activityin treated fruits. Khan et al. have also


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reported that putrescine retarded fruit sof-tening in Angelino plums during low-tem-perature storage [14]. In our studies, the res-piration rate increased significantly with theincrease in the storage period, which may

be due to utilisation of accumulated sugarsthrough respiration, as one theory indicatesthat there is always accumulation of sugarsin the fruit tissue and this has to be reducedby burning of the produced sugars by theprocess of respiration. Although, as of now,it is not clear as to why there is an increasein sugars with the increase in storage period.Our studies are in line with the findings ofMalik and Singh [15] and Khan and Singh[16], who reported that polyamine-treatedmango and plum fruits, respectively, exhib-ited a significantly lower mean respirationrate as compared with controls, and hence

they ripened more slowly than untreatedfruits.


on ethylene evolution

Being a climacteric fruit, kiwifruit has beenreported to be a high ethylene generator[17]. Our investigations indicated thatuntreated fruits evolved quite a high amountof ethylene from the 3rd day onwards butpolyamine-treated fruits showed no evolu-tion of ethylene until the 6th day of storage,with spermine at 1.5 mM being the mosteffective, followed by spermidine at 2 mM(figure 1). Bouchereau et al. concluded thatspermidine is the most effective superoxideradical scavenger, and is considered to behelpful in ethylene synthesis and evolution[18]. Thus, lower ethylene evolution inpolyamine-treated fruits may be due to sup-pression of ethylene evolution. It is welldocumented that polyamine and ethylenebiosynthesis are linked through the com-mon precursor S-adenosylmethionine (SAM),and they use thecommon precursor SAM for

their biosynthesis, but these two moleculesshow opposite effects in relation to senes-cence [7, 19]. The ethylene biosynthesiscould also be modulated by the in vivo bio-synthesis of polyamines since ethylene andpolyamine biosynthetic pathways shareSAM as a common intermediate and couldcompete for the available SAM during senes-

cence [19]. Further, in untreated fruits, eth-ylene evolution showed its highest peak(57.5 C2H4 Lkg

1h1) on the 12th day andthen it declined thereafter, whereas inpolyamine-treated fruits ethylene evolutionshowed a significantly increasing trend withtheincrease in storage period but at a slower

rate (figure 1). Ethylene evolution increasedwith increase in storage period, which maybe due to increased senescence, which trig-gered ethylene evolution [20]. Our studycorroborates those of other authors whoreported reduction in ethylene productionfollowing polyamine treatments in peach[20] and apricot [21].

.

.

.

.

Figure 1.

Respiration rate and ethylene

evolution of kiwifruit cv. Allison

as influencedby treatment with

different concentrations of

polyamines before storage.


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3.3. Effects of polyamines on total

phenols

We observed that, in kiwifruit, total phenolsdecreased with the increase in storageperiod, and were significantly lower inuntreated fruits than in polyamine-treatedfruits. Total phenols in kiwifruit cv. Allisondecreased from the 3rd day onwards(33.9 mg100 g1) up until the 15th day ofstorage (14.3 mg100 g1) (figure 2). This

decline in phenolics with advancement ofthe storage period may be attributed tothe activity of polyphenol oxidase (PPO)[22]. The loss in astringency which occursduring ripening is probably connected

with increased polymerisation of tannins, asreported by Mellenthin and Wang [23]. Fur-ther, fruits receiving spermine at 1.5 mMshowed the highest mean total phenols(29.8 mg100 g1), significantly followed bythose which received spermidine at 2.0 mM(28.9 mg100 g1) (figure 2). The slower rateof degradation of phenolics in polyamine-treated fruits apparently indicates that theyplay an important role in delaying the activ-ity of polyphenol oxidase enzymes due todelay in the respiratory activity of the fruits.Seiler and Raul [5] and Kuasno et al. [6] havereviewed the role of polyamines in plants

and reported that they help to maintain orincrease the content of phenolic com-pounds in fruits. Similarly, Mirdehghan etal.have reported that polyamine applicationmaintains functional properties in storedpomegranate arils [24].


on antioxidant capacity

Fruits act as free radical scavengers bydonating a pair of electrons and neutralising

free radicals, which are oxidising in natureand harm-causing agents. We observed fromour studies that the antioxidant capacity inpolyamine-treated fruits was better than inuntreated fruits, in which we could noticea rapid loss in antioxidant capacity. Antioxi-dant capacity of plant produce is mainlybecause of the presence of pigments, vita-mins and phenols. These antioxidants arewell preserved by polyamines, which arebasically anti-senescence agents [57]. Thus,it is easily understandable that the higherretention of pigments, vitamins and phenolsin treated fruits will certainly contribute

towardsthe higher antioxidantcapacity of thetreated fruits compared with control. Amongthe different fruits treated with polyamines,fruits that were pre-treated with spermineat 1.5 mM showed the best antioxidantcapacity (31.0 mol Troloxg1); they wereequally followed by those pre-treated withspermidine at 2 mM (30.0 mol Troloxg1)

.

Figure 2.

Total phenols in kiwifruit cv.

Allison as affected by pre-

treatment with polyamines

before storage.

.

.

Figure 3.

Antioxidant activity in kiwifruit

cv. Allison as affected by pre-

treatment with polyamines

before storage.


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(figure 3). Antioxidant capacity decreasedsignificantly with the increase in storageperiod (figure 3). This is supported by thestudy of Connor et al. in blueberry (Vaccin-ium sp.), who reported a decrease in anti-

oxidant capacity with the increase in storageperiod [25]. There is a controversial debatein the literature about the influence of vita-min C on the antioxidant capacity of fruit andvegetables [26]. On the other hand, it is alsoknown that fruitwith high antioxidant capac-ity generally contain more antioxidants andmost of these antioxidants have been shownto be phenolic compounds, and in particularflavonoids [25, 26]. Tavariniet al. studied andreported correlation studies on antioxidantsand phytochemical constituents responsiblefor antioxidant capacity in kiwifruit, and sug-gested that, in kiwifruit, vitamin C contrib-

uted to antioxidant capacity much more thanother antioxidant constituents (phenols orcarotenoids) [27]. On the other hand,kiwifruit is characterised by a high contentof vitamin C and a small amount of phenolics[28].


on polygalacturonase activity

Polygalacturonase (PG) is an importantenzyme responsible for fruit softening. Withdecreased PG activity, fruit softening isdelayed, thereby increasing the shelf or stor-age life. Our study indicated that untreatedfruits exhibited much higher PG activity thanpolyamine-treated fruits, and fruits receivingspermine at 1.5 mM showed the lowest PGactivity, followed by spermidine at 2.0 mM(figure 4). Such effects of polyamines on PGactivity can be explained on the basis of theirrole in the plant system. It is well known thatpolyamines play an important role inincreasing fruit firmness by regulating theenzyme polygalacturonase, which is the keyenzyme involved in the hydrolytic cleavage

of -(1-4)-galacturonan linkage [29] and isresponsible for pectin disassembly duringfruit ripening [30]. The effect of polyamineson maintaining fruit firmness can also beattributed to their cross-linkage to the car-boxyl group of the pectic substances in thecell wall, resulting in rigidification, whichblocks the access of degrading enzymes

(PG) and thereby reduces the rate of fruit sof-tening [31]. Among the different treatmentsof polyamines, fruits receiving spermine at1.5 mM showed the lowest PG activity(53.3 g-galacturonic acid-FW g1h1), fol-lowed by spermidine at 2.0 mM (52.3 g-galacturonic acid-FW g1h1) (figure 4).For the polyamine-treated fruits, polygalac-turonase activity increased significantly with

storage (108.5 g-galacturonic acid-FWg1h1) and then declined sharply from the15th day (42.2 g-galacturonic acid-FWg1h1) ofstorage(figure 4). The increase inPG activity with the progressive increase instorage time may be ascribed to decreasedfruit firmness and increased softening of thefruits by the loss of membrane integrity [30].

.

.

.

.

Figure 4.

Effect of polyamine treatments

on polygalacturonase and

lipoxygenase activity for

kiwifruit cv. Allison during

storage.


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on lipoxygenase activity

Lipoxygenase (LOX) is considered as one ofthe major enzymes responsible for senes-

cence and membrane deterioration in anumber of plant tissues [32]. In our study,interestingly, we observed that the LOXactivity in kiwifruit increased from the 3rdday to its peak on the 12th day of storagefor the polyamine-treated fruits but, in fruitstreated with spermine at 1.5 mM and sper-midine at 2.0 mM, it was postponeduntil the15th day of storage (figure 4). Among thedifferent treatments of polyamines, fruitsreceiving spermine at 1.5 mM and spermi-dine at 2.0 mM showed equal and the lowestLOX activity (4.1 molmin1g1 FW), but

the other treatments of spermine and sper-midine gave intermediate results andshowed their respective peaks on the 12thday, showing a slight improvement overtheir untreated counterparts. Tadoliniobserved that polyamines act as antioxi-dants by inhibiting lipid peroxidation,which is accounted for by the ability ofpolyamines to form a ternary complex withiron and the phospholipid polar heads thatmay change the susceptibility of Fe2+ toauto-oxidation and thus its ability to gener-ate free oxygen radicals [33]. Similarly, Bor-rell et al. suggested that inhibition of lipid

peroxidation may be one of the mechanismsresponsible for the anti-senescence effectsof the polyamines [34]. The increase in LOXactivity with the increase in storage periodmay be due to the progressive increase infruit softening.

4. Conclusions

From our studies, it can be concluded thatall polyamines had a significant effect on

fruit ripening, total phenols, antioxidantcapacity and softening over control, with noadverse effect on quality parameters ofkiwifruit cv. Allison. Of the polyamines,spermine was much more effective thanspermidine. Of the different concentrationsof polyamines, spermine at 1.5 mM andspermidine at 2 mM were the most effective

doses, which delayed fruit ripening byabout 6 days, with a significant and effectiveincrease in some quality parameters overcontrol, thereby increasing the postharvestlife of Allison kiwifruit by 6 days. Such fruits

were acceptable for up to 15 days underambient conditions in comparison with9 days in control.

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Efecto de tratamientos post-cosecha con poliaminas sobre lascaractersticas fisiolgicas y bioqumicas de kiwis (Actinidia deliciosa).

Resumen Introduccin. El kiwi es un fruto tpicamente climactrico, que crece demanera rentable en condiciones subtempladas. El principal problema de este fruto es que, entemperatura ambiente, no madura durante cerca de una semana, pero, despus de este

periodo, su ndice de respiracin crece rpidamente y el fruto slo queda comestible duranteunos das, lo que se traduce por una duracin de vida muy corta. Material y mtodos.Despus de la cosecha, se trataron frutos de kiwi mediante inmersin con diferentesconcentraciones de espermina [(0,5, 1,0 y 1,5) Mm] y espermidina [(1,0, 1,5 y 2,0) Mm]; serealizaron anlisis bioqumicos y fisiolgicos durante el almacenamiento de los frutos encondiciones ambientales durante 15 das. Resultados y discusin. Hasta el 6 da, el ndicede etileno desprendido por los kiwis tratados con una poliamina fue nulo, a continuacinprogres, mientras que, para los frutos testigo, la evolucin empez desde el 3 da. Larespiracin de los frutos tratados tambin fue menor que la de los frutos testigo. Igualmente,las actividades de la poligalacturonasa y de la lipoxigenasa aumentaron rpidamente en losfrutos testigo, en relacin con los frutos tratados con una poliamina. Conclusin. Las dosisde tratamiento de los frutos con espermina a 1,5 mM y espermidina a 2,0 mM mostraron losmejores resultados; permitieron prolongar las duraciones de vida de los kiwis almacenadosen temperatura ambiente [(22 4) C, HR : (65 5) %].

India / Actinidia deliciosa / frutas / almacenamiento / poliaminas / aptitud parala conservacin / maduracin en postcosecha / produccin de etileno /respiracin / poligalacturonasa / lipoxigenasa


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