Role of putrescine in regulating fruit softening and antioxidative enzyme systems in 'Samar Bahisht Chaunsa'mango
The role of putrescine (PUT) in regulating fruit softening, antioxidative enzymes and
biochemical changes in fruit quality was investigated during ripening and cold storage of
mango (Mangifera indica cv. Samar Bahisht Chaunsa). Fruit were treated with various PUT
concentrations (0.0, 0.1, 1.0 and 2.0 mM) and were allowed to ripen at 32±2° C for 7 days, or
stored at 11±1° C for up to 28 days. Respiration rate and ethylene production were
measured daily during ripening and cold storage. Cell wall degrading enzymes such as exo …
biochemical changes in fruit quality was investigated during ripening and cold storage of
mango (Mangifera indica cv. Samar Bahisht Chaunsa). Fruit were treated with various PUT
concentrations (0.0, 0.1, 1.0 and 2.0 mM) and were allowed to ripen at 32±2° C for 7 days, or
stored at 11±1° C for up to 28 days. Respiration rate and ethylene production were
measured daily during ripening and cold storage. Cell wall degrading enzymes such as exo …
Role of putrescine in regulating fruit softening and antioxidative enzyme systems in'Samar Bahisht Chaunsa'mango.
KR Kashif Razzaq, AS Khan, AU Malik… - 2014 - cabidigitallibrary.org
The role of putrescine (PUT) in regulating fruit softening, antioxidative enzymes and
biochemical changes in fruit quality was investigated during ripening and cold storage of
mango (Mangifera indica cv. Samar Bahisht Chaunsa). Fruit were treated with various PUT
concentrations (0.0, 0.1, 1.0 and 2.0 mM) and were allowed to ripen at 32±2° C for 7 days, or
stored at 11±1° C for up to 28 days. Respiration rate and ethylene production were
measured daily during ripening and cold storage. Cell wall degrading enzymes such as exo …
biochemical changes in fruit quality was investigated during ripening and cold storage of
mango (Mangifera indica cv. Samar Bahisht Chaunsa). Fruit were treated with various PUT
concentrations (0.0, 0.1, 1.0 and 2.0 mM) and were allowed to ripen at 32±2° C for 7 days, or
stored at 11±1° C for up to 28 days. Respiration rate and ethylene production were
measured daily during ripening and cold storage. Cell wall degrading enzymes such as exo …
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