Postharvest Polyamine Application Alleviates Chilling Injury and Affects Apricot Storage Ability

Fruit of two apricot cultivars 'Bagheri' and 'Asgarabadi' were treated with putrescine (Put) or spermidine (Spd) at 1 mM and then were stored at 1 degrees C for 21 days. Fruit were sampled weekly and stored 2 days at 20 degrees C for shelf-life study. The treatments reduced ethylene production and maintained the firmness and color of the fruit. Peroxidase (POX), catalase (CAT), superoxide dismutase (SOD), and polyphenol oxidase (PPO) activities and total phenol (TP) concentrations were measured during storage. Both cultivars showed chilling injury (CI) incidence, and the severity in control fruit was higher than either Put or Spd treatments. CI incidence in Spd-treated fruit was lower than that of Put-treated fruit. Polyamine (PA) treatment generally increased antioxidant enzyme activity of fruit during storage. PA treatments may help maintain the quality of apricot fruit during storage by inhibiting ripening and decreasing CI incidence.