Effect of post harvest putrescine treatment of phenolic compounds and some quality criteria of persimmon (Diospyrus kaki) fruits

Since persimmon, which has climacteric fruit characteristics, continues to ripen after harvest, quality losses are experienced during storage. In this study conducted to reduce the losses occurring in persimmon during storage and to preserve the bioactive compound concentration in the fruit, different doses of putrescine (0,4, 0,8, 1,2 and 1,6 mM) were applied and the fruits were preserved. In fruits that have been kept at 1,5 C and 90% humidity for 60 days, analysis and measurements were made for 15 days and changes in quality parameters during storage were determined. Respiratory rate was determined as 9.96% in control fruits after two months of storage, while 0,8 mM putrescine treatment was determined as the treatment with the lowest respiratory rate (8,31%). In the study, the amount of vitamin C was preserved in fruits treated with putrescine and the highest value was measured as 165,56 mg kg-1 (Put-1,2) on the 60th day. After two months of storage, gallic acid (2,19 mg kg-1), catechin (1,51 mg kg-1), vanilic acid (2,42 mg kg-1) and quercetin (0,35 mg kg-1) were recorded higher in 08 mM putresin treatments, while caffeic acid (0,30 mg kg 1), ferulic acid (1,11 mg kg 1) and routine (0,39 mg kg 1) were recorded higher in 0,4 mM putrescine treatments. Putrescine application was effective in preserving fruit quality and reducing weight loss during storage. It has been observed that putrescine slows down the respiration rate that causes the destruction of organic substances in fruits and provides the preservation of soluble solids, pH, organic acids and phenolic compounds in the fruit. As a result, it has been shown that 0,8 mM putrescine treatment is more effective in reducing quality losses in persimmon during 60 days of storage.