Volume 14, Issue 65 (vol. 14, no. 65 2025)
2025, 14(65): 197-208 |
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Hajilou J, Mohammadrezakhani S, Peyam H. The effect of application time of different concentrations of putrescine on some quality characteristics of peach fruit. Plant Process and Function 2025; 14 (65) : 12
URL: http://jispp.iut.ac.ir/article-1-2012-en.html
URL: http://jispp.iut.ac.ir/article-1-2012-en.html
1- Department of Horticulture, Faculty of Agriculture, University of Tabriz, Tabriz, Iran , j-hajilou@tabrizu.ac.ir
2- South Kerman Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization, Jiroft, Iran
3- Department of Horticulture, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2- South Kerman Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization, Jiroft, Iran
3- Department of Horticulture, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Abstract: (70 Views)
Peach (Prunus persica L.) belongs to the Rosaceae family and is considered one of the most important fruits in temperate regions. Fruit quality is one of the important factors in the development and marketing of this product. The use of some chemicals and hormones play a significant role in increasing the shelf life and quality of fruits. To investigate the impact of putrescine application timing on maintaining the quality of fig peach fruit, this research was conducted in a factorial design using a randomized complete block design. Putrescine treatments were administered at two different times, each with three replications, on the fig peach variety. Chemical treatments were applied at three levels (0, 10, 15 mM) through foliar spraying 14 and 28 days before harvesting the fruits. Following the application of treatments, the fruits were harvested at the stage of commercial maturity, transported to the laboratory, and evaluated for various quality parameters, including total soluble solids, acidity, vitamin C, firmness of the fruit tissue, pH of the fruit extract, phenol, flavonoid, and total antioxidant levels during harvest. The average data indicated that increasing the concentration of putrescine up to 10 mM resulted in a higher titratable acidity compared to the control. However, with a further increase in putrescine up to 15 mM, the titratable acidity did not show a significant difference compared to the control. Moreover, increasing the concentration of putrescine 14 days before harvest led to an increase in the percentage of total soluble solids compared to the control. The highest amount of dissolved solids, following the control treatment, was observed with the 15 mM putrescine treatment 28 days before harvesting. The total antioxidant levels showed that none of the concentrations and timings used had a significant effect on this characteristic. At time B1, the amount of flavonoids increased with the rise in putrescine concentration, while at the time 28 days before harvest, the amount of flavonoids decreased with increasing putrescine concentration. The highest level of hardness was observed 14 days before harvest.
Article number: 12
Type of Study: Applicable |
Subject:
Horticulture
Received: 2024/01/2 | Accepted: 2024/08/6 | Published: 2025/05/3
Received: 2024/01/2 | Accepted: 2024/08/6 | Published: 2025/05/3
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