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Subject: Horticulture × Author: Singh, Veerpartap × Start date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
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    Pre and post-harvest application of putrescine to enhance the post-harvest life of pear cv. Punjab Beauty
    (Punjab Agricultural University, Ludhiana, 2019) Singh, Veerpartap; Jawanda, S.K
    The present investigation entitled “Pre and post-harvest application of putrescine to enhance the postharvest life of pear cv. Punjab Beauty” was undertaken in Department of Fruit Science, PAU, Ludhiana during 2016 and 2017. To study the effect of pre-harvest applications of putrescine on storage behaviour of pear fruits, plants of pear cv. Punjab Beauty were sprayed with putrescine @ 1, 2 & 3mM before 7 & 14 days of expected harvest and to investigate the effect of post-harvest treatments, fruits were dipped in 1mM, 2mM & 3mM putrescine for 5 minutes before storage. Both pre- and post-harvest treated fruits were packed in corrugated fiber board (CFB) boxes and kept at ambient and cold storage (0-1oC & 90-95%RH) conditions. Experimental fruits were analyzed on 0, 3rd, 6th, 9th, 12th and 15th day at ambient storage, while in cold storage analyzed on 0, 15th, 30th, 45th, 60th, 67th and 75th day of storage during both the years. Results revealed that, physiological loss in weight (PLW), spoilage, internal browning, juice pH, fruit colour (L*, a* & b* values), TSS/acid and carotenoids were increased with storage period, while fruit firmness, titratable acidity, starch, total phenols and „chlorophyll a‟ & „chlorophyll b‟ were decreased. Other parameters like sensory quality, total soluble solids (TSS), sugars, pectin methyl esterase activity and cellulase activity were increased up to 12th & 67th day of storage at ambient and cold storage respectively. Pre-harvest treatment of 3mM putrescine (14DBH) and post-harvest treatment of putrescine @ 3mM were found most effective to extend the storage life (12 & 67 days at ambient and cold storage conditions respectively) of pear fruit cv. Punjab Beauty which were significantly at par with pre-harvest treatment of 2mM putrescine (14DBH) & post-harvest treatment of 2mM putrescine respectively during both years. These treatments effectively reduced the PLW, spoilage & internal browning and maintained fruit firmness, sensory quality, TSS, titratable acidity, sugars, juice pH, total phenols, starch, fruit colour, „chlorophyll a‟ & „chlorophyll b‟ and PME & cellulase activities.