Effect of Pre-harvest Application of Putrescine and Post Harvesting Aloe vera Gel on the Quality and Shelf Life of Table Grape (Vitis vinifera cv. ‘Yaghouti’)

Document Type : Research Article

Authors

• Abdollah Ehtesham Nia ¹
• Shirin Taghipour ¹
• Sara Siahmansour ²

¹ Horticultural Science Departtment, Lorestan University

² Department of horticultural science in faculty agriculture, loestan university

https://doi.org/10.22067/jhs.2021.61904.0

Abstract

Introduction: Table grapes (Vitis vinifera L.) is one of the most important fruits that is widely grown in the world and is the export fruit of many countries. Although edible grapes are classified as non-climacteric fruits, they are very prone to spoilage due to their softening, weight loss, and decay caused by fungi, as a result which consequently leads to low storability. Different strategies have been postulated to maintain firmness and control decay of table grapes during storage and improve functional properties of fruit such as pre and postharvest chitosan coatin, and exogenous abscisic acid application. Table grapes have a short shelf life due to the thin pericarp and fleshy texture of the fruit. Polyamines (PAs) application also showed a significant role in extending the storage periods of several fruit species with maintenance of fruit quality. Postharvest treatments are not necessarily the best way of maintaining fruit quality during postharvest period. Such treatments are expensive, increase the risk of fruit damage through extra handling and also encourage grower to pay less attention to on-tree quality. Pre-harvest application considered as a good alternative to cope with mentioned problem. To the best of our knowledge, there is not any report in literature about the role of pre-harvest application of Pas and post-harvest table grape in Aloe vera gel (AVG) as a possible role in reducing mechanical damage of berries which leads to lower decays. Besides these, damage caused by human handling starts at harvest operation, which still occurs by hand for most fruits.
Materials and Methods: This study was done on 12-year-old mature grape varieties of ‘Yaghouti’ in two independent experiments in the scaffolding garden of Abestan region of Khorramabad city and laboratory post harvesting of horticultural sciences department of Lorestan University in 2019. Therefore, this study investigated the effect of foliar application before harvesting of putrescine (PUT) in three different concentrations (0, 2.0 and 3.0 mM) and immersion post-harvest fruit in AVG (25.0 and 33.0%) on grape fruit quality and shelf life of table grape (Vitis vinifera cv. ‘Yaghouti’) in five times (0, 9, 18, 27 and 36 day) during storage at 4° C.  The study was based on a factorial experiment with two pre-harvest spraying factors with PUT and post-harvest immersion in aloe vera gel (AVG) with three replications. The parameters of soluble solids (TSS), titratable acids (TA), ascorbic acid, total anthocyanin content (TCA), total phenol content (TPC), fruit firmness, shelf life of table grape (per day) were measured.
Results and Discussion: Fruits treated with both PUT concentrations showed greater firmness, vitamin C, total anthocyanin and phenol content, TSS, and during storage retained their shelf life longer than the control. At all five measurements, the highest levels of phenol and total anthocyanin content and firmness were related to the treatment of PUT 2.0 mM with coating of 25% and 33% AVG and the lowest was related to control. Also, pre-harvest use of PUT significantly prevented the softening of the fruit during storage and kept the firmness fruit.  Softening contributes to quality loss in reducing the shelf life, but PAs treatment resulted in maintenance of flesh firmness during cold storage. Therefore, Put- and Spd-treated grape have higher firmness at harvest leading to much lower mechanical injury during harvest and handling process and providing better transportability. The purple skin color of table grape was related to the presence of anthocyanin compounds, from which the anthocyanin malvidin-3-glucoside has been found as major component. Although, total anthocyanins were reduced in control and treated fruits during cold storage, but pre-harvest foliar spraying of Put delayed total anthocyanins concentration after 36 days of storage and decreased the loss of these compounds at the end of experiment. PAs have been described as anti-senescence agents and a great number of researches have been focused on the role of exogenous PAs on fruit ripening. Also it has been reported that the ripening process and senescence of table grapes is correlated with the anthocyanin concentration and profile. However, the data on pre-harvest application of polyamine on different fruit species are scant. Khan et al., (2007) showed that pre storage application of Put would retard fruit softening in ‘Angelino’ plum during cold storage by suppressing ethylene biosynthesis. In mango, Malik and Singh (2005) reported that pre-harvest application of PAs improved fruit shelf life, increased ascorbic acid content and retarded fruit skin color changes compared to control
Conclusion: Pre-harvest foliar application of Put on grapevines maintained higher firmness at harvest and postharvest periods and also improved the fruit quality in terms of phenolics, ascorbic acid, anthocyanin and also controlling weight loss during cold storage. Overall, the results showed that pre-harvest use of 2.0 mM PUT and post-harvest immersion in 25.0% and 33.0% AVG improved the shelf life of the cultivar by 16 days compared to control.

Keywords

• Immersion
• Natural coating
• Post-harvest quality
• Total anthocyanin

20.1001.1.20084730.1400.35.1.9.9

Main Subjects

• Pomology

References

1-       Asghari A., Zakaei M., and Khosroshahi M.R. 2008. Polyamines and horticultural sciences, Publications University Press, Hamadan, 55 pages. (In Persian with English abstract)

2-       Assar P., Rahemi M., and Taghipour L .2012. Effect of postharvest treatments of spermidine and putrescine on postharvest quality of ‘Hayward’ kiwifruit. Iranian Journal of Horticultural Science 51(3): 331-336. (In Persian with English abstract)

3-       Babalar M., Asgarpour A., and Ali Asgari M. 2014. Effect of pre-harvest and post-harvesting of salicylic acid and Putrescine on some qualitative factors of apple fruit Granny Smith cultivar, Iranian Journal of Horticultural Science 28(4): 479-486 (In Persian with English abstract).

4-       Choi S., and Chung M. 2003. A Review on the Relationship between Aloe vera Component and Their biologic effects, Seminars in Integrative Medicine 1: 53-62.

5-       De Dios P., Matllla A.J., and Gallardo M. 2006. Flower fertilization and fruit development prompt changes in free polyamines and ethylene in damson plum (Prunus insititia L.). Journal of Plant Physiology 163(1): 86-97.

6-       Derakhshan N., Shokouhiana A.A., and Fathi Achachlouei B. 2018. Effect of Putrescine and Aloe vera gel on biochemical indices of peach fruit var. red top during storage life, Iranian Food Science and Technology Research Journal 15(1): 170-159. (In Persian with English abstract)

7-       Ding CK., Chachin Y., Hamauzu YU., and Imahori Y. 1998. Effects of storage temperatures on physiology and quality of loquat fruit, Postharvest Biology and Technology 14: 309-315

8-       Fawole O.A., Atukuri J., Arendse E., and Opara U.O. 2020. Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous Puttrescine treatment and effects on physico-chemical and phytochemical properties.Food Science and Human Wellness 4507–4514.

9-       González-Aguilar G.A., Gayosso L., Cruz R., Fortiz J., Báez R., and Wang C.Y. 2000. Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit. Postharvest Biology and Technology 18: 19-26.

10-   Jalili Marandi R. 2004. Post-harvest Physiology, Jihad Publications of Orumieh University, 273 pages. (In Persian with English abstract)

11-   Kalt W. 2005. Effects of production and processing factors on major fruit and vegetable antioxidants, Food Science and Nutrition 70: 11-19.

12-   Khan A.S., and Singh Z. 2010. Pre-harvest application of Puttrescine influences Japanese plum fruit ripening and quality. Food Science and Technology International 16: 53–64.

13-   Khan A.S., Singh Z., and Abbasi N.A. 2007. Pre-storage Puttrescine application suppresses ethylene biosynthesis and retards fruit softening during low temperature storage in ‘Angelino’ plum. - Postharvest Biol. Technol 46(1): 36-46.

14-   Khorram F., Ramezanian A., and Hosseini S.M.H. 2017. Effect of different edible coatings on postharvest quality of ‘Kinnow’ mandarin. Journal of Food Measurement and Characterization 11: 1827–1833.

15-   Kim D., Jeong S.W., and Lee C.Y. 2003. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry 81: 321–326

16-   Kramer G.H., Wang, C.Y., and Conway W.S. 1991. Inhibition of softening by polyamine application in Golden delicious and McIntosh apple.  Journal of the American Society for Horticultural Science 116(5): 813-817.

17-   Leja M., Mareczek A., and Ben J. 2008. Antioxidant properties of two apple cultivars during long-term storage. The Journal of Food Composition and Analysis 21: 396-401.

18-   Liu J.H., Nada K., Pang X., Honda C., Kitashiba H., and Moriguchi T. 2006. Role of polyamines in peach fruit development and storage. Tree Physiology 26: 791.798.

19-   Maidani J., and Hashemi Dezfuli S.A. 1997. Post-harvest physiology, agricultural education publication.

20-   Malik A.U., and Singh Z. 2005. Pre storage application of polyamines improves shelf life and fruit quality of mango. The Journal of Horticultural Science and Biotechnology 80: 363–369.

21-   Meighani H., Ghasemnezhad M., and Bakhshi D. 2015. Effect of different coatings on post-harvest quality and bioactive compounds of pomegranate (Putnica granatum L.) fruits. Journal of Food Science and Technology 52(7): 4507–4514.

22-   Meng X., Li B., Liu J., and Tian S. 2008. Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry 106: 501–508.

23-   Mirdehghan S.H., and Rahimi S. 2016. Pre-harvest application of polyamines enhances antioxidants and table grape (Vitis vinifera L.) quality during postharvest period. Food Chemistry 196: 1040–1047. 

24-   Mora O.F., Tanabe K., Itai A., Tamura F., and Itamura H. 2005. Relationship between endogenous free polyamine content and ethylene evolution during fruit growth and ripening of Japanese pear (Pyrus pyrifolia Nakai), Journal of the Japanese Society for Horticultural Science 74: 221.227.

25-   Navarro D., Diaz-Mula H.M., Guillen F., Zapata P.J., Castillo S., Serrano M., Valero D., Martinez and Romero D. 2011. Reduction of nectarine decay caused by RhizoPuts stolonifer, Botrytis cinerea and Penicillium digitatum with Aloe vera gel alone or with the addition of thymol. International Journal of Food Microbiology 151: 241–246.

26-   Pandey S., Ranade, S.A., Nagar P.K., and Kumar N. 2000. Role of polyamines and ethylene as modulators of plant senescence, Journal of Biosciences 25(3): 291-299.

27-   Rasouli M., Koushesh Saba M., and Ramezanian A. 2019. Inhibitory effect of salicylic acid and Aloe vera gel edible coating on microbial load and chilling injury of orange fruit. Scientia Horticulturae 247: 27–34. 

28-   Sandhu A.K., Gray D.J., Lu J., and Gu L. 2011. Effects of exogenous abscisic acid on antioxidant capacities, anthocyanins, and flavonol contents of muscadine grape (Vitis rotundifolia) skins. Food Chemistry 126: 982–988.

29-   Singleton V.L., Orthofer R., and Lamuela-Raventós R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology 152–178.

30-   Sogvar O.B., Koushesh Saba M., and Emamifar A. 2016. Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology 114: 29–35.

31-   Taduri M., Reddy N.N., Lakshmi J., and Josh V. 2017. Effect of pre harvest treatments on shelf life and quality of mango CV. Amrapali. The Pharma Innovation Journal.6(7): 54–59

32-   Torrigiani P., Bregoli A.M., Ziosi V., Scaramagli S., Ciriaci T., Rasori A., Biondi S., and Costa G. 2004. Pre-harvest polyamine and aminoethoxyvinylglycine (AVG) applications modulate fruit ripening in Stark Red Gold nectarines (Prunus persica L. Batsch). Postharvest Biology and Technology 33: 293-308.

33-   Valero D., and Serrano M. 2010. Postharvest biology and technology for preserving fruit quality. CRC Press, pp. 288.

34-   Valverde J.M., Valero D., Martinez-Romero D., Guillen F., Castillo S., and Serrano M. 2005. Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. Journal of Agricultural and Food Chemistry 53: 7807–7813.

35-   Vieira J.M., Flores-Lopez M.L., de Rodriguez D.J., Sousa M.C., Vicente A.A., and Martins J.T. 2016. Effect of chitosan-Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit. Postharvest Biology and Technology 116: 88–97.

36-   Zakeri M., Reyazi A., and Anori S. 2015. Putrescine effect on quantitative and qualitative characteristics and apple shelf life of local Bashagard cultivar, International Conference in Agriculture, Environment and Tourism, Tabriz.