Endogenous polyamines in 'Nam Dok Mai' mangoes with different ripening stages and its relation to chilling injury during storage.
Whangchai K., Gemma H., Iwahori S., Uthaibutra J.
Author Affiliation: Institute of Agriculture and Forestry, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan.
: 429-436
Abstract : Free polyamines (putrescine, Put and spermidine, Spd) and chilling injury (CI) symptoms were investigated in Nam Dok Mai mangoes at different ripening stages. Fruits had been (1) treated with acetylene gas 2 days after harvesting (stage 2), (2) treated with acetylene 4 days after harvesting (stage 3) or not treated (stage 1). Fruits were kept at 5°C or 13°C for 45 days. The results showed differences in polyamine levels among the three stages. For the stage 1 fruits, Put level increased reaching maximum values during 15 days' storage at 5°C and then it decreased. In contrast, stage 2 and stage 3 fruits kept at 13°C had higher Put levels than stage 1 fruits. Spd levels in stage 2 and stage 3 fruits tended to decrease with storage time, while they increased in stage 1 fruits after 15 days' storage. However there were no great differences in the ripening stages after 30 days in storage. When fruits were transferred to 25°C for ripening, Put and Spd levels decreased in fruits at all stages.