D. Valero et al., POLYAMINES, ETHYLENE, AND PHYSICOCHEMICAL CHANGES IN LOW-TEMPERATURE-STORED PEACH (PRUNUS-PERSICA L. CV MAYCREST), Journal of agricultural and food chemistry, 45(9), 1997, pp. 3406-3410
Fruit firmness, free putrescine and spermidine levels, total soluble s
olids, titratable acidity, and ethylene production were determined in
two ripening grade Maycrest peaches stored at 1 and 5 degrees C and wh
en fruits were placed at 20 degrees C during 48 h. Storage at 1 degree
s C of peaches resulted in significantly longer postharvest life than
did storage at 5 degrees C. Titratable acidity of fruit stored at 5 de
grees C tended to decrease during storage and soluble solids concentra
tion to increase. Peaches maintained at 1 OC had lower ethylene emissi
on than those stored at 5 degrees C. Fruits in stage 2 that were place
d at 20 degrees C had the highest ethylene levels and they became over
-ripe.,A close and inverse relationship has been observed between ethy
lene and firmness. Putrescine and spermidine concentrations evolved in
a similar way during storage at 1 and 5 degrees C in stages 1 and 2 a
nd decreased in the fruits kept for 48 h at 20 degrees C except for st
age 2 peaches stored at 5 degrees C, for which the spermidine levels i
ncreased. These fruits showed wooliness and became inedible. The incre
ase observed in spermidine levels could be a consequence of this kind
of stress.