Claim · model-written summary
2 mM putrescine maintained fruit quality during storage.
- Taxon
- kiwifruit
Actinidia deliciosae1 - Treatment
- 2 mM putrescinee0
- Outcome
- fruit qualitye0
- Direction
- maintainede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maintained fruit quality and alleviated chilling injury during storage via treatment with 2 mM putrescine.”
e1“cold-stored kiwifruit (Actinidia chinensis Planch. var. chinensis 'Hongyang')”
Title
Qingzhen Yang; Feng Wang; Jingping Rao PLoS ONE 2016. doi:10.1371/journal.pone.0162159
Other claims from this paper (8)
- Intervention effect 2 mM putrescine significantly decreased ethylene production in cold-stored kiwifruit.
- Intervention effect 2 mM putrescine alleviated chilling injury during storage.
- Intervention effect Putrescine inhibited increases in superoxide anion production rate and H2O2 concentration.
- Intervention effect Putrescine maintained higher membrane lipid unsaturation.
- Intervention effect Putrescine increased superoxide dismutase and catalase activities.
- Intervention effect Putrescine enhanced activities of antioxidant enzymes related to the ascorbate-glutathione cycle.
- Intervention effect Putrescine caused higher ascorbic acid and reduced glutathione levels.
- Mechanism The authors suggest that enhanced antioxidant activity, greater membrane lipid unsaturation, and inhibited ethylene production may explain putrescine-induced chilling tolerance.