role of polyamine in post harvest management of fruits
TRANSCRIPT
PRAVEEN KUMAR MISHRA
Ph.D. Scholar
Deptt. of Horticulture(Fruit and Fruit Technology)
Bihar Agricultural University
Sabour, Bhagalpur, Bihar-813210
ROLE OF POLYAMINES IN POST
HARVEST MANAGEMENT OF
FRUIT CROPS
Contents
What are polyamines?
Types of polyamines in plants
Form of polyamines
Sources for commercial isolation of polyamines
Polyamines biosynthesis
Role of polyamines in PHM of fruits
Conclusion
What are polyamines?
PAs are positively charged nitrogenous compounds
derived from amino acids (Adam and Murthy,
2013).
PAs are a collective form of putrescine (PUT),
spermidine (SPD) and spermine (SPM) (Malmber et
al., 1998).
PAs are synthesized more or less in all types of
living being and respond numerous post harvest
processes (Malik and Singh, 2003a, 2004).
Types of polyamine in plants
• Putrescine (PUT),
• Spermidine (SPD)
• Spermine (SPM)
• Cadaverine• Homospermidine• Caldopentamine• Canavalmine• Aminobutyl canavalmine• Aminopropyl canavalmine• 1,3-diaminopropane• Norspermidine (caldine)• Norspermine (thermine)
Form of polyamines
On the basis of their solubility
• Free form (TCA or PCA-soluble)
• Bound form (TCA or PCA-insoluble)
Sources for commercial isolation of polyamines
Plant sources
• Leaves and stems of corn (Zea mays L.)
• Cucumber (Cucumis sativus L.)
• Oat (Avena sativa L.)
• Radish (Raphanus sativus L.)
Microbial sources
• Saccharomyces cerevisiae
• Candida utilis
Asrey et al., 2008
Polyamine biosynthesis pathway
Role of polyamines in PHM of fruits
• Inhibit biosynthesis of ethylene
• Reduce respiration rate
• Increase fruit firmness
• Reduce chilling injury
• Retard colour changes
• Reduce mechanical damage
• Maintain antioxidant enzyme activity
• Reduce physiological weight loss (PWL)
• Delay senescence
Partial metabolic pathway for the biosynthesis
of ethylene and the common polyamines
Pandey et al., 2000
Schematic depiction of the “tug of war” between
ethylene and polyamines
Pandey et al.,
2000
Ethylene production of nondamaged (a) and damaged
(b) apricot treated with putrescine (1 mM), ( ) and
control (•) during storage
Romero et al. 2002
Serrano et al. 2003 reported that exogenous putrescine (1 mM) led to a
reduction and/or delay of the ethylene production depending on the
cultivars of plum
Effect of putrescine on ethylene production by
strawberry fruits, cv. Selva, during storage
Khosroshahi et al., 2007
Reduce respiration rate
• After harvest fruits are live and continue respiration
• It converts stored sugars into energy
• PAs reduced respiration also retards softening
Bal (2013) reported that at the end of storage time, the highest peach
respiration rate values was determined in control fruits while the lowest
respiration rate values were obtained in Put+ultrasound-treated fruits.
1 mMDW 20 °C for 10 min
Malik et al. (2006 )found that post-storage mean respiration rate (on the
first day after 3 or 4 weeks storage) was generally lower in PAs treated
fruit, but the difference was not significant compared to the control.
Increase fruit firmness
• PAs helps in reduction of fruit softening rate
• Firmness always higher in putrescine-treated fruit
• Firmness due to presence of pectic substances in the cell
wall
• PAs inhibit the action of cell wall-degrading enzymes, such
as pectinesterase, pectinmethylesterase and
polygalacturonase
Effect of putrescine on fruit firmness (N) of two
Iranian apricot cultivars during storage at 4°C.
Davarynejad et al., 2013
Serrano et al. (2003) observed that GJ and BD plums, a lower rate of
firmness loss was obtained in comparison to BS and SR plums after 4
days of storage
1 mM
Bal (2013) reported that the highest firmness value of peach was
detected in fruits dipped in Put+ultrasound treated followed by Put-
treated fruits at the end of storage.
Malik et al. 2006
Effect of exogenous application of polyamines
on softness score of mango during storage
Effect of putrescine on firmness of strawberry
fruits, cv. Selva, during storage
Khosroshahi et al., 2007
Reduce chilling injury
• Chilling injury (CI) are exposed to low but non-freezing
temperatures either before or after harvest
• CI shows skin browning, pitting, increased electrolyte
leakage
• PAs can enhance chilling tolerance of tissues
• PAs linkage to cell membrane caused membrane
stability
• Postharvest dip application of PAs has been reported to
inhibit CI in apricot (Koushesh et al., 2012), mango
(Nair and Singh, 2004)
Raeisi et al., 2013
Fig.- Comparing the mean of
various concentrations effect of
spermidine on the chilling injury
index
Fig.- Comparing the mean of
interaction effect of spermidine and
different storage time on the chilling
injury index
Skin browning of control and polyamine-treated
(1mM) pomegranates (pressure or immersion) after
several periods of cold storage + 3 days at 20 ◦C
(shelf-life)
Mirdehghan et al., 2006
The effect of Put and MJ on CI of orange fruit
during 4th months of storage period
Omar and El-Abd, 2014
Retard colour changes
• Accumulation of carotenoids and anthocyanins
• Carotenoids are natural fat-soluble pigments derived from
isoprene.
• PAs retarded chlorophyll breakdown and carotenoid
biosynthesis.
• PUT delay colour development during storage (Valero et al.,
2002)
Effects of polyamines on carotenoid contents (at
ripe stage) of mango cv. Kensington Pride.
Malik et al., 2006
Effect of putrescine (1mM) on colour of four
plum cultivars during storage at 20°C.
Serrano et al. 2003
Reduce mechanical damage
• Surface abrasion and packaging handling
• Tissue anatomy, cell-to-cell adhesion, cell turgor and cell wall strength
• Increase in fruit metabolism, leakage of juice, flesh browning and weight loss
• Treated fruits have less susceptibility to be mechanically damaged
Bruising volume and area during storage of
damaged control and damaged putrescine
(1mM) treated apricots
Romero et al., 2002
Exogenous Putrescine (1mM) on mechanically damaged plum during storage
Vicente et al., 2001
Reduce physiological weight loss
(PWL)
• Lower rates of respiration in treated fruit
• Cell wall and the permeability of tissues to water
• Consolidation of cell integrity and permeability of the
tissues
• Moisture loss during storage
Effect of putrescine on physiological loss in
weight of stored mango fruits.
Jawandha et al., 2012
T1 Putrescine 1.0 mmol/L
T2 Putrescine 2.0 mmol/L
T3 Putrescine 3.0 mmol/L
T4 Control
Effect of putrescine on weight loss (%) of two Iranian apricot cultivars during storage at 4°C
Davarynejad et al., 2013
Weight loss of four plum cultivars during
storage at 20°C
Serrano et al., 2003
1 mM
Maintain antioxidant enzyme
activity
• Antioxidant activity shows the nutritional and biological
value of fruits
• Secondary metabolite decline (flavonoids and phenolic
acids and ascorbic acid )
• Positive correlation between putrescine concentrations and
antioxidant activity of fruit
Effect of putrescine on antioxidant activity (%) of
two Iranian apricot cultivars during storage at 4°C
Davarynejad et al., 2013
Delay senescence
• Activated oxygen free radicals cause per oxidative damage
to all membranes and hasten senescence
• Polyamines (PAs) are effective scavengers of these free
radicals produced by lipoxygenase (LOX) and
phospholipase-D (PL-D).
• PAs have been considered as antisenescence agents
PAs maintained fruit quality
• Increased TSS (due to insoluble starches being converted
into soluble solids during storage)
• Decreased titratable acidity, fruit firmness, ascorbic acid,
total phenolics and antioxidant activity (due to the metabolic
changes in fruits or could be due to the use of organic acid
in the respiratory process)
Effects of postharvest application of polyamines on physico-chemical
characteristics of mango fruit cv. Kensington Pride. Malik et al.
2006
Polyamines Conc. (mM) Storage Period
(Weeks)
Visual
Colour (5)
Resp.
(mmol/kg/)
PWL
(%)
Firm
(N)
TSS
(%)
Acidity
(%)
Total
Sugars(%)
Control 0
0
Mean
3
4
3.41
3.37
3.39
1.15
1.44
1.30
3.95
5.98
4.97
16.3
14.1
15.2
15.4
15.3
15.4
0.21
0.21
0.21
18.4
20.6
19.5
Spermine 1.0
1.0
0.5
0.5
0.01
0.01
Mean
3
4
3
4
3
4
2.44
2.45
2.59
2.67
1.96
2.74
2.48
0.97
0.93
0.80
1.15
0.96
1.19
1.00
4.79
5.51
4.11
4.47
3.76
4.86
4.58
16.8
17.3
18.1
16.2
19.2
16.2
17.3
15.6
15.2
14.5
14.7
15.8
15.2
15.2
0.32
0.27
0.23
0.21
0.28
0.27
0.26
18.2
21.2
19.5
20.9
18.6
23.2
20.3
Spermidine 1.0
1.0
0.5
0.5
0.01
0.01
Mean
3
4
3
4
3
4
2.33
2.78
2.26
2.78
2.67
2.87
2.61
0.94
0.89
1.26
1.55
0.88
1.12
1.11
3.60
5.44
3.99
5.58
4.55
4.89
4.68
18.4
17.2
18.6
17.5
18.7
16.5
17.8
15.5
15.6
16.2
15.7
16.2
15.7
15.6
0.21
0.32
0.23
0.28
0.21
0.20
0.24
20.7
21.5
18.2
21.4
16.0
21.4
19.9
Putrescine 1.0
1.0
0.5
0.5
0.01
0.01
Mean
3
4
3
4
3
4
1.89
2.11
2.33
2.56
2.52
2.99
2.40
1.13
1.18
0.84
1.01
0.85
1.22
1.04
3.85
4.32
4.67
5.79
4.07
5.01
4.62
19.5
17.3
18.7
17.3
18.7
17.2
18.1
15.7
16.2
15.9
14.9
15.5
15.3
15.6
0.29
0.37
0.21
0.23
0.20
0.19
0.25
20.8
24.8
18.4
20.4
16.3
20.8
20.3
Mean comparison of the traits in the Valencia
orange fruits var. Olinda
Raeisi et al., 2013
Treatment Percent
Fruit
Juice
(%)
Percentage
of fruit
weight loss
(%)
Fruit
weight
(g)
TSS
(%)
TAA
(%)
TSS/TA
ratio
instance 34.4 3.85 278.389 8.67 1.106 7.67
Spermidine
1mM
42.06 4.5 236.794 9.42 0.95 9.66
Spermidine
1.5 mM
49.19 4.78 262.606 0.97 0.97 8.78
Khosroshahi et al., 2007
Effect of exogenous putrescine on quality of strawberry
fruits, cv. Selva according to the taste panel results
Conclusion
PAs are positively charged nitrogenous compounds derived from
amino acids and commonly used PAs are putrescine (PUT),
spermidine (SPD) and spermine (SPM).
PAs significantly inhibit ethylene biosynthesis, delay senescence,retard colour changes and reduce respiration rate, chilling injury,physiological weight loss (PWL), mechanical damage while,increase fruit firmness and maintain antioxidant enzyme activity.
PAs either endogenously or exogenously both helps in suppressionof ethylene production during fruit ripening and significantlyincrease shelf life of the fruits for distant markets.
