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Modifications in polyamine levels of cherimoya (Annona cherimola, Mill.) fruit during the initial state of storage at chilling temperature.

Escribano, M. I.; Merodio, C.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 279-280 Ref: 5 ref.

1993

บทคัดย่อ

Modifications in polyamine levels of cherimoya (Annona cherimola, Mill.) fruit during the initial state of storage at chilling temperature.

The relationship of physiological parameters (ethylene production and flesh firmness) to modifications in polyamine patterns of Fino de Jete cherimoya fruits during cold storage was investigated. Free spermidine was the predominant polyamine in unripe fruits. During ripening at 20 deg C, the level of spermidine decreased and the level of putrescine increased sharply. These changes occurred prior to peak ethylene production. Inhibition of ethylene synthesis and a loss in ripening capacity were observed in fruits stored at 6 deg . At this temperature, firmness was retained with a slight decline until the 5th day when it fell progressively. In this first stage of storage, the levels of spermidine dropped rapidly to about 67 and 54% of the initial value on the 1st and 3rd days, respectively. Putrescine and spermine levels dropped to about 50 and 72% by the 3rd day of storage at 6 deg . These results show a possible relationship between the first stage of storage at 6 deg and a decline in polyamine levels, suggesting that low temperatures may affect either activation of polyamine catabolism or formation of polyamine conjugates.