Ehtesham Nia Abdollah, Taghipour Shirin, Siahmansour Sara
Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
J Food Sci Technol. 2022 Oct;59(10):4085-4096. doi: 10.1007/s13197-022-05461-w. Epub 2022 May 10.
Bioactive compounds and quality were determined in table grape ( cv. 'Yaghouti') at storage period after treatment with 2.0 and 3.0 mM putrescine (PUT) and 1:25 and 1:33 gel (AVG). The PUT treatments were given by foliar application on the tree and followed by AVG immersion then storage up to 36 days at 4 ± 0.5 °C. Both treatments retained significantly higher firmness, ascorbic acid, anthocyanin, antioxidant, phenolic content, and sensory attributes as compared with control berries under the storage conditions. Combined application of PUT + AVG showed a better response in retaining vitamin C, total antioxidants, phenolic contents, organoleptic evaluation, enzymes, and fruit firmness than only treated berries with PUT or AVG or untreated berries. The impacts of PUT2.0 mM + AVG 25% treatments were found more pronounced after 36 days of storage in bioactive compounds and sensory attributes.
在用2.0和3.0 mM腐胺（PUT）以及1:25和1:33凝胶（AVG）处理后的贮藏期，对鲜食葡萄（品种‘Yaghouti’）中的生物活性化合物和品质进行了测定。PUT处理通过在树上进行叶面喷施，随后用AVG浸泡，然后在4±0.5°C下贮藏36天。与贮藏条件下的对照浆果相比，两种处理均能显著保持更高的硬度、抗坏血酸、花青素、抗氧化剂、酚类含量和感官特性。与仅用PUT或AVG处理的浆果或未处理的浆果相比，PUT+AVG联合应用在保留维生素C、总抗氧化剂、酚类含量、感官评价、酶和果实硬度方面表现出更好的效果。在贮藏36天后，发现2.0 mM PUT + 25% AVG处理对生物活性化合物和感官特性的影响更为显著。
