Post-harvest treatments of polyamines influence shelf-life and quality of kiwifruit (Actinidia deliciosa)

MD JAMEEL JHALEGAR; R R SHARMA; R K PAL

doi:10.56093/ijas.v82i1.13884

Authors

MD JAMEEL JHALEGAR Indian Agricultural Research Institute, New Delhi 110 012
R R SHARMA Indian Agricultural Research Institute, New Delhi 110 012
R K PAL Indian Agricultural Research Institute, New Delhi 110 012

https://doi.org/10.56093/ijas.v82i1.13884

Keywords:

Fruit firmness, Physiological loss in weight, Polyamines, Quality parameters

Abstract

Kiwifruit cv. Allison fruits were treated with different concentrations of PAs like SPM and SPD by immersion method and stored at ambient conditions (22 ± 4°C and 65– 70% R H) for 15 days. Our results revealed that untreated fruits showed high physiological loss in weight (10.6%) even on 9^th day of storage, whereas SPM or SPD treated fruits showed very less PLW even on 15^th day. PAs treated fruits showed lesser ethylene evolution rate than untreated fruits at different intervals. Similarly, TSS showed sudden increase in the untreated fruits even on 6^th day, increased at a sharper rate up to 12^th and then declined, whereas PAs treated fruits started showing increase in TSS from 9^th day only. SPM @ 1.5 mM was the best treatment to increase the shelf-life of kiwifruit up to 15 days.

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