Putrescine with Gel Coating Improves Bioactive Compounds and Quality of Table Grape Under Cold Storage

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2022 Oct 4

PMID 36193363

Authors

Abdollah Ehtesham Nia

Shirin Taghipour

Sara Siahmansour

Affiliations

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Abstract

Abstract: 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.

Graphical Abstract:

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