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Enhanced Impacts of Spermine Compared to Putrescine and Spermidine on Fruit Performance and Quality of Strawberry cv. Camarosa under Pre- and post-harvest Analyses | ||
| Journal of Medicinal plants and By-products | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 14 مرداد 1405 اصل مقاله (942.65 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22034/jmpb.2026.371649.2118 | ||
| نویسندگان | ||
| Mehran Abdi1؛ Vahid Abdossi* 1؛ Alireza Ladan-Moghadam2؛ Larijani Kambiz3؛ Ali Mohammadi Mohammadi Torkashvand1 | ||
| 1Department of Agricultural Science and Engineering, SR.C., Islamic Azad University, Tehran, Iran | ||
| 2Department of Horticulture, YI.C., Islamic Azad University, Tehran, Iran | ||
| 3Department of Chemistry, SR.C., Islamic Azad University, Tehran, Iran | ||
| چکیده | ||
| Polyamines play a key role in regulating fruit quality, but the comparative effects of the major polyamines—putrescine (Put), spermine (Spm), and spermidine (Spd)—on strawberry fruit quality are still unclear. The current study sought to determine the effects of various polyamines to maximize the quality of the strawberry cv. Camarosa. The Pre-harvest experiment using varying amounts of Put, Spm, and Spd (0, 25, 50, 75, and 100 mg/L) was included in this investigation. In the post-harvest experiment, the ideal concentration determined in the initial trial was employed to submerge the fruits. Following that, these fruits were kept for 12 days, with samples being collected for examination on days 3, 6, 9, and 12. The application of polyamines, especially Spm, at 75 mg/L enhanced Chl a+b (35%), RWC (10%), fruit yield (40%), anthocyanin (36%), ascorbic acid (AsA, 33%), and DPPH scavenging activity (25%), while reducing the TSS/TA ratio at harvest by 24% compared with the untreated control. In the second experiment, the quality of the fruits decreased when they were stored. In fruits without polyamines, firmness (62%), anthocyanin (35%), and DPPH scavenging activity (29%) decreased by day 12 compared to the first day of storage. However, fruit weight loss (15.3%), fruit decay (24.7%), malondialdehyde (MDA, 75%), and TSS/TA (56%) all increased during storage. Polyamine treatments—particularly Spm—significantly reduced fruit decay, weight loss, MDA, and helped maintain antioxidant capacity, likely through enhanced membrane stability and modulation of ethylene-related senescence processes. Therefore, the application of Spm at 75 mg/L is recommended to enhance fruit yield and preserve strawberry fruit quality during storage. | ||
| کلیدواژهها | ||
| Antioxidant capacity؛ Anthocyanin؛ Fruit decay؛ Polyamines؛ Titratable acidity | ||
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