Comparison the effect of putrescine application on postharvest quality of Pyrus communis cv. “Shah‐Miveh” and “Spadona”

Putrescine at 1 and 2 mM improved pear cv. "Shah‐Miveh" and "Spadona" quality during storage life. Treated fruits at higher levels of putrescine showed higher firmness, total phenol, and total antioxidant in compare to control. However, higher value of them was observed in "Shah‐Miveh" than "Spadona" at the end of cold storage. The fungal infection was effectively reduced by using putrescine in both cultivars along the storage.

Abstract

Role of putrescine for extending storage life of pear cv. "Shah‐Miveh" and "Spadona" was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2 mM) and distilled water "control." After harvest, all samples were stored at 0 ± 1°C, 80%–85% RH for 21 weeks. Thereafter, some physico‐chemical attributes were measured initially and after each storage period 7, 14, and 21 weeks. Putrescine at 1 and 2 mM reduced fruit softening, weight loss, color changes (L*, hue angle), fungal infection as well as retarded the degradation of total soluble solids, titratable acidity, ascorbic acid, total phenol (TP), and total antioxidant activity (TAA). However, fruit softening, weight loss, and hue angle rates were slower in "Shah‐Miveh" to "Spadona." Moreover, at the end of storage, "Shah‐Miveh" demonstrated more TP and TAA in compare to "Spadona." Thus, putrescine application at higher values may be an effective tool to prolong pear postharvest life during storage.

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