The effect of application time of different concentrations of putrescine on some quality characteristics of peach fruit

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 (۰, ۱۰, ۱۵ mM) through foliar spraying ۱۴ and ۲۸ 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 ۱۰ mM resulted in a higher titratable acidity compared to the control. However, with a further increase in putrescine up to ۱۵ mM, the titratable acidity did not show a significant difference compared to the control. Moreover, increasing the concentration of putrescine ۱۴ 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 ۱۵ mM putrescine treatment ۲۸ 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 B۱, the amount of flavonoids increased with the rise in putrescine concentration, while at the time ۲۸ days before harvest, the amount of flavonoids decreased with increasing putrescine concentration. The highest level of hardness was observed ۱۴ days before harvest.

کلیدواژه ها:

Antioxidant ، Compound phenolic ، Harvest ، Quality ، TSS ، آنتی اکسیدان ، برداشت ، ترکیبات فنولی ، کیفیت ، مواد جامد محلول