The Effect of Putrescine and Hot Water Treatments on some Biochemical Characteristics of Strawberry Fruit, cv. Paros During Storage

Document Type : Research Paper

Authors

1 Former Master's student. Department of Horticultural Sciences, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

2 Professor, Department of Horticultural Sciences, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

3 Assistant Professor, Department of Food Industeries, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran

4 Assistant Professor, Department of Horticultural Sciences and Engineering, Faculty of Agricultural Sciences and Engineering, Razi University, Kermanshah, Iran

Abstract

Introduction
Strawberry is a fruit with a short season of harvest. Strawberry is well-known among people all over the world for its distinct flavour, nutritional value, and delicacy. While on the other hand, preserving strawberry and shelf life extension has been a huge difficulty due to their perishable nature. Making effective and sustainable use of already available food processing and preservation technology needs time. Researchers must use advanced techniques like a cool store, modified atmospheric packaging (MAP), cool store, controlled atmospheric storage (CA), various packaging methods, and a variety of chemical and physical treatments to retain commodities for a longer period due to strategic market sales following harvest. Except for the preserving techniques, there is some polysaccharide-based edible coating which has a crucial role in delaying fruit softening, fruit decay, maintaining the increased levels of ascorbic acid and phenols, enhancing the activities of antioxidant enzymes, and reducing membrane damage. During the postharvest stages, there are numerous threats to keep in view regarding the safety and quality of strawberries. The beneficial effect of heat treatments on the storability of different fruits is well documented. The exposure to temperatures higher than 35 degrees celsius has caused ripening inhibition in different fruits. Polyamines are a group of biomaterials which control ripening of fruits and, due to their aliphatic nitrogen structure, are among the compounds detected in animals, plants, and microorganisms. In plants, there is a competition in production of ethylene and polyamines of spermine, spermidine, and putrescine using the common precursor of S-adenosyl methionine, yet ethylene and polyamines act oppositely in ripening and senescence processes. Application of polyamines had extraordinary effects on the quality of some fruits during storage.
 
Materials and methods
This research was carried out in the laboratory and cold room of the Department of Production Engineering and Plant Genetics, Faculty of Agriculture, Razi University, Kermanshah. Strawberry fruits of Paros cultivar with uniform sizes and similar conditions in the stage of commercial maturity (when more than 75% of their surface had turned red) were obtained from a sample garden in Sanandaj and transferred to the laboratory in a short time. In this research, the effect of different concentrations of putrescine and different water temperatures on some biochemical characteristics of Paros strawberry fruit was investigated in a factorial way in the form of a completely randomized design in three replications. The first factor in this research included putrescine at four levels of 0 (control), 0.5, 1, and 2 mM and water temperature at four levels of 25 (control), 45, 50, and 55 degrees celsius and the second factor was storage time. The measured traits included titratable acidity, ethylene, respiration, antioxidant capacity, malondialdehyde and total phenol.
 
Results and Discussion
Increase in respiration, malondialdehyde, decrease in consumption of organic acids and increase in ethylene production during the storage period were significantly less in the treated samples. In the samples treated with putrescine, the antioxidant capacity first increased and then decreased. Also, putrescine increased total phenol. The increase in respiration, ethylene, malondialdehyde and decrease in consumption of organic acids during the storage period were significantly less in the treated samples. In the samples treated with hot water, the amount of total phenol and antioxidant capacity increased during the storage period.
 
Conclusion
Although the quality of the products after harvesting cannot be improved, the decrease in fruit quality can be controlled. For this purpose, various physical and chemical methods and treatments are used to maintain the quality of the products after harvesting. Putrescine, that is naturally present in animals and plants in particular, belongs to the amine groups. It seems that putrescine of 2 mM concentration has tangible impact on strawberry fruits and it is recommended in strawberry store rooms. There is a competition in production of ethylene and polyamides of spermine, spermidine, and putrescine in plants, due to their common precursor namely S-adenosyl methionine, yet they act oppositely in ripening and senescence processes. The use of polyamines has been claimed to decrease ethylene synthesis in a wide range of plants by decreasing ACC synthase (ACS) and ACC oxidase (ACO) enzymes activities. Application of polyamides and hot water had extraordinary effects on the quality of some fruits during storage. Therefore, hot water treatment is recommended as a safe method to improve and increase the storage life of strawberries and a suitable alternative to chemical fungicides. Based on the obtained results, it is recommended to use putresin and hot water treatment to maintain the quality of Paros strawberry fruit after harvesting.

Keywords

Main Subjects


Abdi, S. & Roein, Z. (2016). Effect of hot water dipping on the marketability of greengages fruit (Prunus domestica). Iranian Journal of Plant Physiology and Biochemistry, 1(2), 27-39. (In Persian). http://ijppb.lu.ac.ir/article-1-49-en.html
Abouelenein, D., Acquaticci, L., Alessandroni, L., Borsetta, G., Caprioli, G., Mannozzi, C. & Mustafa, A. M. (2023). Volatile profile of strawberry fruits and influence of different drying methods on their aroma and flavor: a review. Molecules, 28(15), 5810. https://doi.org/10.3390/molecules28155810.
Aghdam, M. S., Dokhanieh, A. Y., Hassanpour, H., & Fard, J. R. (2013). Enhancement of antioxidant capacity of cornelian cherry (Cornus mas) fruit by postharvest calcium treatment. Scientia Horticulturae, 161, 160-164. https://doi.org/10.1016/j.scienta.2013.07.006.
Anonymous. (2023). Agricultural statistics for the crop year 2022-2023. Publisher: Ministry of Agricultural Jihad Iran), Planning and Economic Deputy, Office of Statistics and Information Technology, 2023. Prepared by the Office of Statistics and Information Technology of the Ministry of Agricultural Jihad. (In Persian)
Asrey, R., Sharma, S., Barman, K., Prajapati, U., Negi. N & Meena, N. K. (2023). Biological and postharvest interventions to manage the ethylene in fruit: A review. Sustainable Food Technology. https://doi.org/10.1039/D3FB00037K.
Caleb, O. J., Wegner, G., Rolleczek, C., Herppich, W. B., Geyer, M., & Mahajan, P. V. (2016). Hot water dipping: Impact on postharvest quality, individual sugars, and bioactive compounds during storage of 'Sonata' strawberry. Scientia Horticulturae, 210, 150-157. https://doi.org/10.1016/j.scienta.2016.07.021.
Davarynejad, G. H., Zarei, M., Nasrabadi, M. E. & Ardakani, E. (2015). Effects of salicylic acid and putrescine on storability: quality attributes and antioxidant activity of plum cv. 'Santa Rosa'. Journal of Food Science and Technology, 52, 2053-2062. https://doi.org/10.1007/s13197-013-1232-3.
Godana, E. A. & Gurmu, A. H. (2020). Non-chemical and integrated approches to control posthravest diseases and extend shelf life of tomato fruit: a review. Annals: Food Science & Technology, 21(3), 649-659. https://afst.valahia.ro/wp-content/uploads/2022/09/V.1_Esa.pdf.
Hatami, M., Kalantari, S. & Delshad, M. (2012). Effect of Hot Water Treatment (HWT) and Storage Temperature Conditions on Mature Green Tomato. Iranian Journal of Horticultural Science, 43(2), 113-123. (In Persian). https://doi.org/10.22059/ijhs.2012.25103.
Hernandez Munoz, P., Almenar, E., Del-Valle V., Velez, D. & Gavara, R. (2008). Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria ananassa) quality during refrigerated storage. Food Chemistry, 110, 428-435. https://doi.org/10.1016/j.foodchem.2008.02.020.
Hosseini, M. S., Babalar, M. & Askari, M. A. (2014). The effect of putrescine and heat treatment on postharvest quality of pear fruit (Pyrus communis cv. Spadona). Iranian Journal of Horticultural Science, 45(3), 225-234. (In Persian). https://doi.org/10.22059/IJHS.2014.52866.
Hosseinifarhi, M., Mosavi, S.M., Radi, M., Jowkar, M. M., Romanazzi, G. (2020). Postharvest application of hot water and putrescine treatments reduce brown rot and improve shelf life and quality of apricots, Phytopathol. Mediterr, 59(2), 319-329. https://doi.org/10.14601/Phyto-10751.
Igiebor, F. A., Odozi, E. B. & Ikhajiagbe, B. (2023). Chemical-based fruit ripening and the implications for ecosystem health and safety. In One Health Implications of Agrochemicals and Their Sustainable Alternatives (pp. 335-353). Singapore: Springer Nature Singapore. https://doi.org/10.1007/978-981-99-3439-3_12.
Jalali, P., Zakerin, A. R., Aboutalebi-Jahromi, A. H. & Sadeghi, H. (2023). Improving postharvest life, quality and bioactive compounds of strawberry fruits using spermine and spermidine. Brazilian Journal of Biology, 83, 1-10. https://doi.org/10.1590/1519-6984.273886.
Javed, S., Fu, H., Ali, A., Nadeem, A., Amin, M., Razzaq, K. & Hussain, S. B. (2022). Comparative response of mango fruit towards pre-and post-storage quarantine heat treatments. Agronomy, 12(6), 1476. https://doi.org/10.3390/agronomy12061476.
Jeong, S. K., Kim, S. Y., Kim, D. R., Jo, S. C., Nam, K. C., Ah, D. U. & Lee, S. C. (2004). Effect of heat treatment on the antioxidant activity of extracts from Citrus peels. Agricultural and Food Chemistry, 52, 3389-3393. https://doi.org/10.1021/jf049899k.
Jia, B., Zheng, Q., Zou, J., Gao, L., Wang, Q., Guan, W. & Shi, J. (2018). Application of postharvest putrescine treatment to maintain the quality and increase the activity of antioxidative enzyme of cucumber. Scientia Horticulturae, 239, 210-215. https://doi.org/10.1016/j.scienta.2018.05.043.
Jimenez, A., Creissen, G., Kular, B., Firmin, J., Robinson, S., Verhoeyen, M. & Mullineaux, P. (2002). Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening. Planta, 214, 751-758. https://doi.org/10.1007/s004250100667.
Khan, A. S., Singh, Z., Abbasi, N. A. & Swinny, E. E. (2008). Pre‐or post‐harvest applications of putrescine and low temperature storage affect fruit ripening and quality of 'Angelino'plum. Journal of the Science of Food and Agriculture, 88(10), 1686-1695. https://doi.org/10.1002/jsfa.3265.
Lara, I., Garcia, P. & Vendrell, M. (2006). Post-harvest heat treatments modify cell wall composition of strawberry (Fragaria× ananassa Duch.) fruit. Scientia horticulturae, 109, 48-53. https://doi.org/10.1016/j.scienta.2006.03.001.
Li, W., Liu, Z., Wang, H., Yuan, J., Zheng, Y., Duan, L. & Jiang, Y. (2024). Heat shock pretreatment and low temperature fluctuation cold storage maintains flesh quality and retards watercore dissipation of watercored'Fuji'apples. Scientia Horticulturae, 323, 112492. https://doi.org/10.1016/j.scienta.2023.112492.
Liu, J.H., Kitashiba, H., Wang, J., Ban, Y. & Moriguchi, T. (2007). Polyamines and their ability to provide environmental stress tolerance to plants. Plant Biotechnology, 24(1), 117-126. https://doi.org/10.5511/plantbiotechnology.24.117.
Ma, Q., Suo, J., Huber, D. J., Dong, X., Han, Y. & Zhang, Z. (2014). Effect of hot water treatments on chilling injury and expression of a new C-repeat binding factor (CBF) in 'Hongyang' kiwifruit during low temperature storage. Postharvest Biology and Technology, 97, 102-110. https://doi.org/10.1016/j.postharvbio.2014.05.018.
Martinez‐Romero, D., Serrano, M., Carbonell, A., Burgos, L., Riquelme, F. & Valero, D. (2002). Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricot. Journal of food science, 67(5), 1706-1712. https://doi.org/10.1111/j.1365-2621.2002.tb08710.x.
Mirdehghan, S.S., Esmaeilizadeh, M. & Farhad Pirzad, F. (2015) Effect of pre-harvest application of polyamines on quality and shelf life of kiwifruit cv. Hayward. Iranian Journal of Horticultural Science, 46(3), 387-398. (In Persian). https://doi.org/10.22059/ijhs.2015.55860.
Mohammadi, H., Kashefi, B. & Khosh ghalb, H. (2017). Investigation of Salicylic acid effect in different growth stages on quality and quantity of Grape varieties rish baba in Shahrood. Journal of Plant Research (Iranian Journal of Biology), 29(4), 886-895. https://doi.org/20.1001.1.23832592.1395.29.4.18.6.
Mwando, N. L., Ndlela, S., Meyhöfer, R., Subramanian, S. & Mohamed, S. A. (2021). Hot water treatment for post-harvest disinfestation of Bactrocera dorsalis (Diptera: Tephritidae) and its effect on cv. tommy atkins mango. Insects, 12(12), 1070. https://doi.org/10.3390/insects12121070.
Nikdel, K., Seifi, E., Sharifani, M. & Hemmati, K. (2016). Effect of wrapping, chemical and thermal treatments on fruit shelf life and quality in pomegranate cv. Shirin Kolbad. Food Processing and Preservation Journal, 8(1), 107-124. (In Persian). https://doi.org/10.14720/aas.2016.107.2.02.
Panou, A. A., Akrida-Demertzi, K., Demertzis, P. & Riganakos, K.A. (2021). Effect of gaseous ozone and heat treatment on quality and shelf life of fresh strawberries during cold storage. International Journal of Fruit Science, 21(1), 218-231. https://doi.org/10.1080/15538362.2020.1866735.
Petriccione, M., Mastrobuoni, F., Pasquariello, M. S., Zampella, L., Nobis E., Capriolo, G. & Scortichini, M. (2015). Effect of chitosan coating on the postharvest quality and antioxidant enzyme system response of strawberry fruit during cold storage. Foods, 4, 501-523. https://doi.org/10.3390/foods4040501.
Ranjbar, H., Hasanpour, M., Asgari, M. A., Sameei Zadeh, H. & Baniasadi, A. (2007). The effects of calcium chloride, hot water treatment and polyethylene bag packaging on the storage life and quality of pomegranate (Cv: Malas- Saveh). Journal of Food Science and Technology, 4(2), 1-10. http://fsct.modares.ac.ir/article-7-1174-en.html.
Razzaq, K., Khan, A. S., Malik, A. U. & Shahid, M. (2013). Ripening period influences fruit softening and antioxidative system of 'Samar Bahisht Chaunsa' mango. Scientia Horticulturae, 160, 108-114. https://doi.org/10.1016/j.scienta.2013.05.018.
Rizzo, M., Marcuzzo, M., Zangari, A., Gasparetto, A. & Albarelli, A. (2023). Fruit ripeness classification: A survey. Artificial Intelligence in Agriculture, 7, 44-57. https://doi.org/10.1016/j.aiia.2023.02.004.
Serrano, M., Martinez-Romero, D., Guillen, F. & Valero, D. (2003). Effects of exogenous putrescine on improving shelf life of four plum cultivars. Postharvest Biology and Technology, 30(3), 259-271. https://doi.org/10.1016/S0925-5214(03)00113-3.
Shehata, S., Ibrahim, M., El-Mogy, M &. Abd El-Gawad, K. (2013). Effect of hot water dips and modified atmosphere packaging on extend the shelf life Bell Pepper fruits. Wulfenia, 20(3), 315-328. https://www.researchgate.net/publication/236342524.
Shrivastava, C., Schudel, S., Shoji, K., Onwude, D., da Silva, F. P., Turan, D & Defraeye, T. (2023). Digital twins for selecting the optimal ventilated strawberry packaging based on the unique hygrothermal conditions of a shipment from farm to retailer. Postharvest Biology and Technology, 199, 1-28. https://doi.org/10.1016/j.postharvbio.2023.112283.
Shulaev, V. & Oliver, D. J. (2006). Metabolic and proteomic markers for oxidative stress, new tools for reactive oxygen species research. Plant Physiology, 141, 367-372. https://doi.org/10.1104/pp.106.077925.
Singh, S. K. & Singh, V. K. (2023). An Efficacy of Plant Growth Substances on Vegetative Growth Traits and Fruiting Behaviour in Strawberry cv Winter Down under Open Condition. International Journal of Environment and Climate Change, 13(10), 3544-3547. https://doi.org/10.9734/ijecc/2023/v13i103024.
Siruie Nejad, B., Mortazavi, S. M. H., Moalemmi, N. & Eshghi, S. (2013). The Effect of postharvest application of putrescine and UV-C irradiation on strawberry (Fragaria × ananasa cv. Selva) fruit quality. Plant Productions, 36(1), 117-127. (In Persian). https://plantproduction.scu.ac.ir/article_10099.html?lang=en.
Tiburcio, A. F., Altabella, T., Bitrián, M, & Alcázar, R. (2014). The roles of polyamines during the lifespan of plants: from development to stress. Planta, 240(1), 1-18. https://doi.org/10.1007/s00425-014-2055-9.
Trivedi, C. H., Mehta, K. J. & Panigrahi, J. (2023). Induction of extended shelf-life of cucumber by polyamines. Egyptian Journal of Agricultural Research, 101(1), 27-34. https://doi.org/10.21608/ejar.2022.137293.1232.
Umeohia, U. E. & Olapade, A. A. (2024). Quality Attributes, Physiology, and Postharvest Technologies of Tomatoes (Lycopersicum esculentum)-A Review. American Journal of Food Science and Technology, 12(2), 42-64. https://doi.org/10.12691/ajfst-12-2-1.
Valero, D. & Serrano, M. (2010). Heat treatments. Postharvest Biology and Technology for Preserving Fruit Quality, 5, 91-108. https://doi.org/10.1201/9781439802670-c5.
Van De Velde, F., Tarola, A. M., Guemes, D. & Pirovani, M. E. (2013). Bioactive compounds and antioxidant capacity of Camarosa and Selva strawberries (Fragaria x ananassa Duch.). Foods, 2, 120-131. https://doi.org/10.3390/foods2020120.
Vijayalaxmi, M., Rao, A. M., Reddy, M. V. & Nirmala, A. (2022). Water relations and post harvest life of cut Gerbera as affected by ethylene inhibitors. Environment and Ecology, 40(4), 1965-1973. https://environmentandecology.com/wp-content/uploads/2024/07/MS1-3.pdf.
Wang, S. Y. & Gao, H. (2013). Effect of chitosan -based edible coating on antioxidants, antioxidant enzyme system, and postharvest fruit quality of strawberries (Fragaria x aranassa Duch.). LW T - Food Science and Technology, 52, 71-79. https://doi.org/10.1016/j.lwt.2012.05.003.
Wannabussapawich, B. & Seraypheap, K. (2018). Effects of putrescine treatment on the quality attributes and antioxidant activities of 'Nam Dok Mai No.4'mango fruit during storage. Scientia Horticulturae, 233, 22-28. https://doi.org/10.1016/j.scienta.2018.01.050.
Yang, L., Wang, X., He, S., Luo, Y., Chen, S., Shan, Y. & Ding, S. (2021). Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage. Journal of Food Biochemistry, 45(10), e13937. https://doi.org/10.1111/jfbc.13937.
Yiu, J. C., Juang, L. D., Fang, D. Y. T., Liu, S. W. & Wua, S. J. (2009). Exogenous putrescine reduces flooding-induced oxidative damage by increasing the antioxidant properties of Welsh onion. Scientia Horticulturae, 120(3), 306-314. https://doi.org/10.1016/j.scienta.2008.11.020.
You, Y., Zhou, Y., Duan, X., Mao, X, & Li, Y. (2023). Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable. Critical Reviews in Food Science and Nutrition, 63(33), 12441-12452. https://doi.org/10.1080/10408398.2022.2101982.
Zokaee Khosroshahi, M. R. & Esna-Ashari, M. (2008). Effect of exogenous putrescine treatment on the quality and storage life of peach (Prunus persica L.) fruit. Journal of Postharvest Technology and Innovation, 1(3), 278-287. https://doi.org/10.1504/IJPTI.2008.021462.