Articles
Application of putrescine and spermidine affect fruit quality of ‘Shiro’ Japanese plum
Article number
1175_14
Pages
73 – 76
Language
English
Abstract
Polyamines are low molecular weight polycations present in most living organisms.
In plants polyamines are involved in a large number of physiological processes, such as plant growth and development; flowering, fruit growth and development; and stress response, senescence and fruit ripening.
An experiment was therefore conducted to examine whether the application of polyamines (putrescine and spermidine) at various concentrations (0, 0.1, 1.0, or 2.0 mM + 0.01% tween-80 as surfactant) one week after full bloom would improve fruit quality of ‘Shiro’ Japanese plum.
The experiment was performed as a randomized complete block design with four replications.
The results showed that fruit weight and fruit firmness were affected by the types and various concentrations of polyamines application.
Among the two polyamines tested, putrescine was the most effective in increasing fruit weight and fruit firmness.
All concentrations of polyamines increased fruit weight and fruit firmness compared with control treatment.
However, the highest fruit weight and fruit firmness were obtained from fruits treated with 0.1 mM putrescine.
Fruit color, soluble solid content, titratable acidity, and ascorbic acid content of the fruits were not significantly affected by the use of polyamines.
In plants polyamines are involved in a large number of physiological processes, such as plant growth and development; flowering, fruit growth and development; and stress response, senescence and fruit ripening.
An experiment was therefore conducted to examine whether the application of polyamines (putrescine and spermidine) at various concentrations (0, 0.1, 1.0, or 2.0 mM + 0.01% tween-80 as surfactant) one week after full bloom would improve fruit quality of ‘Shiro’ Japanese plum.
The experiment was performed as a randomized complete block design with four replications.
The results showed that fruit weight and fruit firmness were affected by the types and various concentrations of polyamines application.
Among the two polyamines tested, putrescine was the most effective in increasing fruit weight and fruit firmness.
All concentrations of polyamines increased fruit weight and fruit firmness compared with control treatment.
However, the highest fruit weight and fruit firmness were obtained from fruits treated with 0.1 mM putrescine.
Fruit color, soluble solid content, titratable acidity, and ascorbic acid content of the fruits were not significantly affected by the use of polyamines.
Publication
Authors
B. Baninasab
Keywords
plum, putrescine, spermidine, fruit weight, fruit firmness
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