Effect of different doses of putresin application on some quality traits and bioactive compound contents of cherry fruits during storage

In this study, cherry fruits were preserved using putrescine applications at different concentrations (0.5, 1.0, and 1.5 mM) to minimize quality losses during storage and to ensure the retention of bioactive compounds. The cherries were stored at +4 °C and 90% relative humidity for 30 days, with detailed analyses conducted every 10 days to evaluate the physical, chemical, and biochemical quality changes during storage. The study assessed physical and chemical quality parameters, including weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), pH, and color properties (L*, a*, b*, chroma, Hue°). Additionally, biochemical properties such as organic acid and phenolic compound contents were analyzed. The results demonstrated that putrescine applications had significant effects on quality parameters compared to the control group. In the control group, noticeable increases in weight loss, decay rate, SSC, and TA were observed during storage, alongside significant decreases in organic acid and phenolic compound contents. However, these adverse changes were substantially mitigated in fruits treated with putrescine. The 1.5 mM putrescine dose was the most effective in minimizing weight loss (2.15%) and decay rate (0.89%), while the 0.5 mM dose best preserved SSC (19.52%), thereby maintaining quality parameters. Moreover, fruits treated with putrescine exhibited better preservation of color stability, pH balance, and bioactive compound contents compared to the control group. The 0.5 mM dose provided the best respiration rate value (12.81 mg CO2/kg/h), while the 1.5 mM dose resulted in the highest acidity value (TEA: 1.21%). Among organic acids, malic acid reached its highest value (11.49 g/kg) with the 1.5 mM putrescine application, while phenolic compounds, specifically gallic acid, were highest (98.13 mg/100g) in the same treatment. The findings of this study support the potential use of putrescine applications in postharvest processes. These treatments can enhance the commercial value of cherries during storage and significantly reduce quality losses.