Department of Horticultural Science, Tarbiat Modares University (TMU) , Post Office Box 14115-336, Tehran, Iran.
J Agric Food Chem. 2012 Sep 12;60(36):8947-53. doi: 10.1021/jf302088e. Epub 2012 Aug 28.
Fruit of two apricot cultivars 'Bagheri' and 'Asgarabadi' were treated with putrescine (Put) or spermidine (Spd) at 1 mM and then were stored at 1 °C for 21 days. Fruit were sampled weekly and stored 2 days at 20 °C for shelf-life study. The treatments reduced ethylene production and maintained the firmness and color of the fruit. Peroxidase (POX), catalase (CAT), superoxide dismutase (SOD), and polyphenol oxidase (PPO) activities and total phenol (TP) concentrations were measured during storage. Both cultivars showed chilling injury (CI) incidence, and the severity in control fruit was higher than either Put or Spd treatments. CI incidence in Spd-treated fruit was lower than that of Put-treated fruit. Polyamine (PA) treatment generally increased antioxidant enzyme activity of fruit during storage. PA treatments may help maintain the quality of apricot fruit during storage by inhibiting ripening and decreasing CI incidence.
将两个巴格哈里杏和阿斯加巴迪杏品种的果实用腐胺（Put）或亚精胺（Spd）处理 1mM，然后在 1°C下贮藏 21 天。每周取样并在 20°C下贮藏 2 天进行货架期研究。处理可减少乙烯生成，保持果实硬度和颜色。在贮藏过程中测量过氧化物酶（POX）、过氧化氢酶（CAT）、超氧化物歧化酶（SOD）和多酚氧化酶（PPO）的活性以及总酚（TP）浓度。两个品种都表现出冷害（CI）的发生率，且对照果实的严重程度高于腐胺或亚精胺处理。Spd 处理果实的 CI 发生率低于 Put 处理果实。在贮藏过程中，多胺（PA）处理通常会增加果实的抗氧化酶活性。PA 处理可通过抑制成熟和降低 CI 发生率来帮助保持杏果实的品质。
