Influence of putrescine treatment on quality and biochemical characteristics of hawthorn fruit during cold storage

Post-harvest quality and product losses are significant for hawthorn fruits, which have a short shelf life and limited marketing period. This study examined the effects of putrescine applications to maintain the physical quality and biochemical contents of hawthorn fruits and extend their shelf life during cold storage. Hawthorn fruits were treated with different doses of putrescine (0.5 mM, 1 mM, and 2 mM) and stored for 30 days. The effects of putrescine applications on weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), total phenolic content, total antioxidant content, individual phenolic compounds, and organic acid properties were evaluated on the 10th, 20th, and 30th days of storage. At the end of the cold storage, the lowest weight loss and decay rate and the highest fruit firmness were observed in the 1 mM putrescine application. In general, putrescine applications maintained total phenolic content, with the increase in total antioxidant content continuing until the 20th day. The highest increase in total phenolic and total antioxidant content was observed with the 1 mM putrescine application. Succinic acid, a decreasing phenolic compound, was identified as the primary acid in hawthorn fruits throughout storage. The storage period and putrescine application dose caused increases and decreases in phenolic compounds. Gallic acid was determined as the highest phenolic compound in hawthorn fruit. The 1 mM putrescine application was found to be the most effective application for organic acids and phenolic compounds. Putrescine, one of the main polyamines, was shown to be an effective method for maintaining the quality and shelf life of hawthorn fruit. Additionally, this study is expected to serve as a foundation for future similar studies.