Influence of postharvest putrescine application on respiration rate and physicochemical properties of tomato

Tomato (Solanum lycopersicum L.) is a species of vegetable that is widely consumed worldwide and has high nutritional value. However, during storage, quality losses occur, especially water loss, decay, acidity loss and vitamin reduction. In this study, the effect of putrescine applications was investigated in order to reduce quality loss in tomatoes during storage. Putrescine is a compound belonging to the polyamine class and provides potential benefits such as delaying fruit ripening, reducing respiration rate and preserving quality. Putrescine solutions were prepared at concentrations of 0.5 mM, 1 mM and 1.5 mM, and sprayed homogeneously onto the surface of tomato fruit for 15-20 s, kept at room temperature and then placed in storage conditions.

In the study, the changes were observed in weight loss, decay rate, pH and titratable acidity rates in tomatoes as storage period increased. The weight loss rate increased up to 9.31%, putrescine applications reduced this loss to 4.24% especially with the highest dose of 1.5 mM. Putrescine was also effective in preventing fruit decay; at 1.5 mM dose, the decay rate decreased to 7.81%, while in the control group this rate was recorded as 8.76%. Putrescine applications also improved the content of organic acids and vitamin C. During storage, the decrease in organic acids slowed down and the loss of vitamin C remained at lower levels compared to the control group. In addition, putrescine applications maintained the acidic structure of the fruit by controlling the pH and titratable acidity. Respiration rate was kept low by putrescine, which delayed the fruit ripening process. All these findings show that putrescine maintains the fruit quality and extends the shelf life.

As a result, putrescine applications play an important role in reducing quality losses during the storage period of tomatoes. Putrescine particularly prevents fruit weight loss, decay, organic acid loss and vitamin C reduction. It also delays the ripening process by slowing down the fruit respiration rate and maintains the nutritional value of the fruit. This study suggests that polyamines such as putrescine offer a potential treatment option for fruit preservation and shelf life extension. Putrescine applications can reduce economic losses by maintaining quality under storage conditions, especially for fruit such as tomatoes.