Sprays Mixing Resveratrol and Benzylaminopurine Previous Harvest Helps to Preserve Postharvest Quality in Cherimoya

Transcription

1 Journl of Agriulture nd Life Siene ISSN (Print), (Online) Vol. 2, No. 2; Deemer 15 Sprys Mixing Resvertrol nd Benzylminopurine Previous Hrvest Helps to Preserve Posthrvest Qulity in Cherimoy Omr Frno-Mor Arn A. Morles-Pérez Lortorio de Hortiultur Fultd de Cienis Agríols Universidd Autónom del Estdo de Méxio, Tolu Mexio Álvro Cstñed-Vildózol Edgr J. Morles-Rosles Jesús R. Sánhez-Ple Centro de Investigión y Estudios Avnzdos en Fitomejormiento Fultd de Cienis Agríols Universidd Autónom del Estdo de Méxio, Tolu Mexio Astrt Previously, seprted sprys of 1.6 mm resvertrol (RVS) nd 1. mm 6-enzylminopurine (BAP) efore hrvest of herimoy fruit (Annon herimol Mill.) redued the posthrvest rte of pulp nd peel softening, nd the loss of peel olor, respetively. Aim of present reserh ws to redue oth, posthrvest fruit softening nd peel olor loss in herimoy nd y pplying mixing solution of 1.6 mm resvertrol nd 1. mm enzylminopurine t 8 or 15 dys efore hrvest. After fifteen dys stored t room temperture, the olor prmeter L*, inditing the drkening of the fruit peel, ws redued up to 41% for nd 58% for Fino de Jete y RVS nd BAP sprys. RVS nd BAP redued fruit nd peel softening in ; ut higher effet, i.e. over N nd 6 N in reltion to ontrol t 7 dys in storge, ws oserved in fruit nd peel, respetively. The higher enzymti tivity of polyglturonse (PG), possile induing fruit nd peel softening, ws retrded for two dys in RVS-BAP treted fruit in reltion to ontrol. Keywords: fruit softening, petinmethylesterse, peel olor, polyglturonse, posthrvest qulity. Introdution The herimoy (Annon herimol Mill.) fruit hs exeptionl nutritionl nd sensory qulities (Vnhove nd Vn Dmme, 13). However, in prt due to herimoy fruit high perishility, most of the prodution of this ommodity is usully sold only in lol mrkets, ner the prodution res (Pinto et l., 5). After hrvest herimoy fruit ripens quikly, eoming quite soft, the peel drkens, nd it eomes quite diffiult to hndle without dmging the ommodity. Thus, it does not preserve well for shipping nd retil sle (Lel, 199; Morles et l., 14). Reommendtions for hndling nd store herimoy fruit inlude its old storge t tempertures round 8 nd 15 C (Preek et l., 11). Moreover, the use of ontrol tmospheres redue fruit softening, ethylene prodution, nd keep the hlorophyll ontent of the peel (Del Cur et l., 1996); het shok tretments with wter vpor rising etween 48 nd 52 C for 6 min redued fruit ripening (Alique et l., 9). Reently, the ddition of 1.6 mm of resvertrol (RVS), 15 or 8 dys efore hrvest, redued the rte of herimoy fruit softening with or without simultion of trnsport (Morles et l., 14; Morles et l., 16). On the other hnd, sprying 1. mm enzylminopurine (BAP), 15 or 8 dys efore hrvest, redued the peel olor dey in herimoy fruit (Morles et l., 15). 16

2 Pulished y Center for Promoting Ides, USA Copyright The Author(s) RVS is stilene relted to grpevine resistne to fungl diseses nt it is iosynthesized in response to ioti nd ioti stresses (Adrin et l., 1997). Moreover, RVS exogenous pplition inresed storge life in pple (Mlus ommunis L.), vodo (Perse merin Mill.), tomto (Solnum lyopersium), pepper (Cpsium nnuum), strwerry (Frgri nns) nd grpes (Vitis vinifer) (Jiménez et l., 5); wheres in mndrin Stsum (Citrus unshiu Mr.) inhiited the disolortion of the peel; former effet ws ttriuted to the ntioxidnt properties of the stilene (Cherukuri et l., 7). Vn Buren (1986) suggested tht RVS might promote ell-wll lignifition nd prevent hydrolysis of peti polymers; Morles et l. (14, 16) hypothesized tht this former property of RVS might e relted with the enefiil results otining with this plnt phenoli reduing herimoy fruit posthrvest softening. On the other hnd, it ws found tht RVS improved photosyntheti effiieny; enhning the green olor of the leves long with inresed resistne to some plnt pthogens in whet plnts (Poieh et l., 14). The BAP hs een used to extend the shelf life of some hortiulturl ommodities. For exmple, in summer sqush (Cuurit mxim) kept the fruit qulity during storge y slower dehydrtion nd remined firmer thn the ontrol (Mssolo et l., 14). Although in summer sqush olor ws not ffeted y 1 mmol l -1 BAP (Mssolo et l., 14), the pplition of 5 ppm BAP to rooli (Brssi oleri itli) florets mintined the hue ngle for over h, wheres in the ontrol, the hue ngle deresed fter 7 h t C, in drkness (Downs et l., 1997). Further reserh hs determined tht exogenous pplition of BAP in rooli redued the degrdtion of photosyntheti proteins (Cost et l., 5) nd the expression of hlorophyll degrding genes (Gómez-Loto et l., 12). Speifilly in fruit rops, ddition of 1-3 M of BAP to nn (Mus umint) retrded the loss of hlorophyll nd, long with the umultion of monoylglyerol, triylglyerol nd free ftty ids in the fruit peel (Aghofk-Nguemezi nd Mnk'iengw, 12). Similr results were reported in lithi fruits (Lithi hinensis) pplying mg l -1 BAP, the redued loss of hlorophyll in the perirp ws relted to lower tivity of hlorophyllse (Wng et l., 5). For herimoy the ddition of 1 mm BAP resulted in redution of posthrvest drkening of the fruit peel y 38% (Morles et l., 15). As in other regions of Ltin Ameri, one of the hllenges in the herimoy hin prodution is to improve the posthrvest hndling. Thus, in this work, the ojetive ws to determine if the previous oserved enefiil results of seprted pre-hrvest pplition of RVS nd BAP in herimoy fruit ould resulted nd even improved with mixed RVS-BAP solution. Mterils nd methods Vegettive mteril For present work, in 12 we used the world widely ropped herimoy fruit nd lol seletion, nmed. Cherimoy fruit of were produed from open-pollintion in ommeril orhrd loted in Ahihipio, Yepixtl, Morelos, Mexio (18 94' 62"N, 98 82' 75" W nd 1944 m elevtion). Fruits of herimoy were hnd-pollinted in the sme seson in n experimentl orhrd t the Center for Sientifi nd Tehnologil Reserh of the Stte of Mexio (CICTAMEX), Slvdor Sánhez Colín Foundtion, loted in Cotepe de Hrins, Mexio (18 46' 38" N, 99 46'38''W nd 224 m elevtion). Applition nd hndling A distilled wter solution ontining 1.6 mm RVS nd 1. mm BAP, oth regents from SIGMA, or ontrol solution (only distilled wter) ws pplied y rush (Morles et l., 14, 15) to 81 rndomly seleted fruit growing in the middle nd sl prts of 6 trees, in eh orhrd, t 15 or 8 dys efore hrvest (DBH). Fruit seletion ws sed on the dy of fruit set nd the olor peel t the time of pplition (Morles et l., 14, 15). The mount of RVS-BAP solution ws pproximtely 3 ml per fruit. One the fruits were hrvested, they were onventionlly pkged nd trnsported to the Lortory of Hortiulture, Autonomous University of the Stte of Mexio. The fruit ws stored t room temperture (RT), i.e., etween 14 nd 18 ºC. Susequently, they were nlyzed every third dy strting one dy fter hrvest nd lsting till 15 dys fter hrvest (DAH). Posthrvest nlysis Chnges in fresh weight, skin olor with photo-olorimeter, fruit nd peel firmness with texturometer, nd onentrtions of reduing sugrs nd sori id were reorded s desried previously y Morles et l. (14). The tivity of petinmethylesterse (PME) ws determined in the peel of the fruit s desried y Hgermn nd Austin (1986). 17

3 Journl of Agriulture nd Life Siene ISSN (Print), (Online) Vol. 2, No. 2; Deemer 15 Briefly, pproximtely 5 g of plnt tissue ws proessed in n omnimixer with 15 ml of 1 M NCl nd 1 g l -1 PVPP. The suspension ws stirred for 4 h nd then filtered through Whtmn No. 42 filter pper. The filtrte ws djusted to ph 7.5 with NOH, nd the extrt ws used to test the PME tivity. All steps in the preprtion of extrts were performed t -4 C. The tivity ws ssyed in retion mixture ontining 6 µl of petin.5% w/v, 15 µl of romothymol lue.1% in phosphte uffer.3 M ph 7.5; µl of wter ph 7.5 nd µl of enzyme extrt. The redution of the optil density ws determined t 6 nm t 37 C. The results were expressed s the hnge in optil density (ΔOD) in three minutes per grm of peel. The tivity of polyglturonse (PG) in herimoy peel ws tested using the method of MDonnell et l. (1945). The retion mixture onsisted of 2.5 ml of polyglturoni id.2% (w/v) nd.75 ml of the enzyme extrt. This solution ws inuted t 3 C for one hour, filtered with Whtmn No. 1 filter pper, nd the loss of visosity ws ompred to the ontrol. The tivity ws expressed s the perentge of derement in visosity fter one hour t 3 C. Sttistil nlysis The results were nlyzed using ompletely rndomized design; sed in previous reports (Morles et l., 14) nd the results immeditely fter hrvest, eh ultivr ws sttistilly nlyzed individully with RVS-BAP doses s the fixed ftor in the softwre SPSS19. When the F vlue ws signifint, omprison of mens with Tukey s test (α <.5) ws lso performed. Results nd disussion As expeted, herimoy fruit qulity is so fr relted to geneti onditions nd there were differenes etween the fruit qulity of ʿ nd for ll vriles ut the olor ftor *, reduing sugr nd sori id ontents (dt not shown). Color L*, *, * For luminosity (L*), ftor * nd *, in oth ultivrs there ws signifint differene etween the pplition of RVS nd BAP (α.5) nd ontrol fruits (Figure 1). For vlor L*, in the pplition t 8 DBH generted more rillint olor fruits thn tretment t 15 DBH nd ontrol; i.e. fter 15 dys in storge ontrol fruits presented 15 nd 21 units less thn herimoy treted t 15 or 8 DBH. In, the fruits treted t 15 or 8 DBH were 12 units more rillint thn ontrol fruits t the end of the storge time. In oth, nd Fino de Jete, for olor *nd * the ontrol fruits were more red (*) nd less yellow eoming green-lue (*), implying the strt of tnning, thn those herimoys treted with RVS-BAP. Fruits treted with RVS-BAP remined green nd yellow (Figure 1). Morles et l. (14) reported tht the pplition of RVS in herimoy did not prevent the development of tnned peel, ut the pplition of 1. mm BAP redued the degreening rte of the peel in herimoy stored t room temperture (Morles et l., 15). It is known tht fter hrvest, the peel olor eomes drker, regulr proess due to enzymti oxidtion y polyphenol oxidse (PPO) nd peroxidse (POD) (Prieto et l., 7). However, in some fruits nd vegetles, pplition of BAP mintined the green olor of hrvest during posthrvest (Zhu et l., 4; Ziovski et l., 8; Aghofk-Nguemezi nd Mnk'iengw, 12), y reduing hlorophyll loss nd the tivity of hlorophyllse (Wng et l., 5). Although in whet RVS inresed the photosyntheti rte, ording to previous experienes (Morles et l., 14, 15) in this work the redution in green peel olor might e ttriuted to BAP. Fruit weight loss nd softening The results showed tht in oth ultivrs, there ws signifint differene (α.5) mong tretments in the kinetis of fruit weight (Figure 2) nd fruit nd peel softening (Figure 3). The pplition of mm RVS- BAP, on oth dtes, redued the rte of weight loss y 5.5% for nd y 9.9% for t the end of the storge time, in reltion to ontrol. On the other hnd, when RVS-BAP ws pplied t 8 DBH, the fruit softening rte ws redued y 6.5% nd 7.2%, respetively, for nd ; wheres in the fruit treted 15 DBH, the rte of fruit softening ws redued y 3.1% nd 1.3%, respetively. For the peel, in, when RVS-BAP were pplied t 15 DBH, the prevention of softening in lmost ll the stored period, ws greter (5.2%) (α.5) thn those results presented for 8 DBH pplition nd ontrol. For, pplition t 8 nd 15 DBH were lerly superior to ontrol with n interesting effiieny t 7 DAH with over 6 N of differene in reltion to ontrol. 18

4 Pulished y Center for Promoting Ides, USA Copyright The Author(s) PME nd PG tivities inresed in oth nd, in the first dys fter hrvest. However, the mximum tivity of PME ws oserved t 5 DAH in oth, treted nd non-treted fruit; ut for PG tivity, the higher vlue for non-treted fruit ws oserved lmost two dys erlier thn in treted fruits (Figure 4). Morles et l. (14) deresed the rte of herimoy fruit softening y 78% nd 54% for nd Broned, respetively, y pplying 1.6 mm RVS t 8 or 15 DBH; ut the ddition of 1. mm BAP did not redue fruit softening rte ut redued fruit weight loss (Morles et l., 15). In this work, pplition of those oth produts, RVS nd BAP, redued fruit weight loss nd softening, tht mens doule effet in reltion of previous reports. Goñi et l. (1997) mentioned tht wter loss in hrvested fruits is due to the intrinsi physiologil proesses of respirtion, trnspirtion nd osmoti djustments; wheres Jiménez et l. (5) suggested tht fruit firmness is losely relted to dehydrtion. Thus, redution in wter loss hs een relted to stiliztion nd strengthening of the ell wlls (Conwy nd Sms, 1983). In other vegetles, the effet of BAP reduing weight loss hs een relted to ell wll reinforement (Mssolo et l., 14) nd redution in the respirtion rte (An et l., 6). On the other hnd, Vn Buren (1986) explined tht euse RVS is polyphenol, it promotes ell-wll lignifition, preventing hydrolysis of the peti polymers. Present effet of BAP nd RVS strengthening the firmness of the peel promotes herimoy fruit resistne to hndling nd trnsporttion (Morles et l., 14). Severl uthors hve pointed out tht posthrvest herimoy softening is relted to the inrese of the tivities of PG, PME, endoglunses, xyloglun nd genes relted to endotrnsglyosylses nd expnsins (Esrino et l., 1997; Sánhez et l., 1998; Li et l., 9). Results of present work greed with those uthors oserving n inrese in PG nd PME tivities long with the fruit softening proess. Our oservtions support the ide of the effetiveness of RVS reduing the rte of softening in herimoy (Morles et l., 14) nd show tht this effet is not lost when RVS is pplied in omintion with BAP. For this work, PG tivity seems to e loser relted to softening of herimoy fruit s its higher tivity ws retrded two dys in fruit treted with BAP nd RVS in reltion to ontrol (Figure 8). Similr results were otined in ustrd pple fruit (Annon squmos) fter dipping fruit in hot wter, whih resulted in lower softening rte (Vys et l., 15). Reduing sugrs nd sori id The vlues for reduing sugr in herimoy presented differenes (α.5) for some dys, ut they were inonsistent long the posthrvest period. On the other hnd, in, from dy 7 of storge, the ontrol fruits lwys hd lower vlues thn those oserved with the pplition of RVS-BAP. Previously, Morles et l. (14) reported tht 15 DAH the reduing sugr mount in herimoy treted with 1.6 mm RVS t 8 DBH ws lower thn ontrol fruit; they explined this effet suggesting tht RVS redued senesene, whih my, in turn, redue the rte of synthesis of reduing sugrs. The ontrire effet oserved in this work might e relted to the effet of BAP or possile effet of the environment, s the yer reported y Morles et l. (14) is different to the yer of this study. However, this report reffirms tht RVS nd BAP hs no dverse effets on herimoy fruit sensory qulity (Morles et l., 14, 15); in omplement, for sori id, there were ny signifint differenes mong tretments (α.5). A derese in sori id ontent (dt not shown) ws oserved in oth ultivrs from hrvest to ripening, s reported previously (Morles et l., 14). Conlusions Prehrvest pplition of solution ontining 1.6 mm resvertrol nd 1. mm enzylminopurine my improve the hndling nd trnsporttion of herimoy fruit y reduing the peel nd flesh softening long with redution in peel olor loss. For olor, pplition of these ompounds 8 dys efore hrvest ws etter for herimoy wheres for herimoy oth dtes generted similr enefiil results. For fruit nd peel softening, the pplition 15 dys efore hrvest ws etter for oth ultivrs. Higher tivity of polyglturonse ws retrded two dys in treted fruit in reltion to ontrol. Any onstnt effet in reduing sugrs nd sori id ontents ws oserved. Use of plnt phenolis nd ytokinins hve potentil for improving posthrvest of herimoy fruit. Aknowledgment Arn A. Morles P. hd fellowship of CONACYT Mexio. Mr. Pedro Mijres Oviedo llowed us to work in the herimoy field reserh t CICTAMEX. 19

5 Journl of Agriulture nd Life Siene ISSN (Print), (Online) Vol. 2, No. 2; Deemer 15 Referenes Adrin, M., Jendet, P., Veneu, J., Weston, L.A., Bessis, R. (1997). Biologil tivity of resvertrol, stileni ompound from grpevines, ginst Botrytis inere, the usl gent for gry mold. Journl of Chemil Eology, 23: An, J., Zhng, M., Lu, Q., Zhng, Z. (6). Effet of prestorge tretment with 6-enzylminopurine nd modified tmosphere pking storge on the respirtion nd qulity of green sprgus spers. Journl of Food Engineering, 77: Aghofk-Nguemezi, J., Mnk iengw, J. (12). Effets of exogenously pplied enzylminopurine nd kinetin on the ripening of nn (Mus uminte Coll vr. Willim) fruits. Amerin Journl of Plnt Physiology, 7: Alique, R., Lun, P., Hernández, T., Mrtínez, M.A. (9). Residul effet of tomized wter vpour tretment on rohydrte metolism during ripening of v herimoy fruit. Europen Food Reserh Tehnology, 229: Cherukuri, K., Woods, F., Dozier, W., Eel R., White, D. (7). Effet of trnsresvertrol tretment on olor retention of stsum mndrin fruit. HortSiene, 42: Conwy, W.S., Sms, C.E.(1983). Clium infiltrtion of Golden Deliious pples nd its effet on dey. Phytopthology, 73: Cost, M.L., Civello, P.M., Chávez A.R., Mrtínez, G.A. (5). Effet of ethephon nd 6 enzylminopurine on hlorophyll degrding enzymes nd peroxidse linked hlorophyll lehing during posthrvest senesene of rooli (Brssi olere L.) t C. Posthrvest Biology nd Tehnology, 35: Del Cur, B., Esrino, M.I., Zmorno, J.P., Merodio, C High ron dioxide dely posthrvest hnges in RuBPCse nd polyglturonse-relted protein in herimoy peel. Journl of the Amerin Soiety for Hortiulturl Sienes, 121: Downs, C.G., Somerfield, S.D., Dvey, M.C. (1997). Cytokinin tretment delys senesene ut no surose loss in hrvested rooli. Posthrvest Biology nd Tehnology, 11:93-. Esrino, M.I., Del Cur, B., Muñoz, T., Merodio, C. (1997). The effet of high rondioxide t low temperture on riulose 1,5-iphosphte roxylse nd polyglturonse protein levels in herimoy fruit. Journl of the Amerin Soiety for Hortiulturl Sienes, 122: Gomez-Loto, M.E., Civello, P.M., Mrtínez G.A. (12). Effets of ethylene, ytokinin, nd physiologil tretments on BoPO gene expression of hrvested rooli. Journl of the Siene of Food nd Agriulture, 92: Goñi, I., Grí-Alonso A., Sur-Clixto, F. (1997). A strh hydrolysis proedure to estimte glyemi index. Nutrition Reserh, 17: Hgermn, A.E., Austin, P.J. (1986). Continuous spetrophotometri ssy for plnt petin methyl esterse. Journl of Agriulturl nd Food Chemistry, 34: Jiménez, J.B., Ore, J.M., Montero, C., González-Ureñ, A., Nvs, E., Slowing, K., Gomez-Serrnillos, M.P., Crretero E., De Mrtinis, D. (5). Resvertrol tretment ontrols miroil flor, prolongs shelf life, nd preserves nutritionl qulity of fruit. Journl of Agriulturl nd Food Chemistry, 53: Lel, F. (199). Sugr pple. In: Ngy, S., et l., (eds). Fruits of tropil nd sutropil origin omposition, properties nd uses. Florid Siene Soure, In. USA. Li, P.O., Kim H.J., Nm, H.G. (9). 1-MCP delyed softening nd ffeted expression of XET nd EXP genes in hrvested herimoy fruit. Posthrvest Biology nd Tehnology, 52: MDonnell, L.R., Jnsen E., Linewever, H. (1945). The properties of ornge petinesterse. Arhives of Biohemistry nd Biophysis, 6: Mssolo, J.F., Lemoine, M.L., Chves, A.R., Conellón, A., Viente, A.R. (14). Benzyl-minopurine (BAP) tretments dely ell wll degrdtion nd softening, improving mintenne of refrigerted summer sqush. Posthrvest Biology nd Tehnology, 93: Morles, P.A.A., Frno-Mor, O., Cstñed-Vildózol A., Morles-Rosles, E.J. (14). El efeto ntisenesente del resvertrol redue l ts de lndmiento pososeh de hirimoy. Sienti Agropeuri, 5:35-44.

6 Pulished y Center for Promoting Ides, USA Copyright The Author(s) Morles, P.A.A., Frno-Mor, O., Cstñed-Vildózol A., Morles-Rosles, E.J. (15). Inhiiión del ronedo en ásr en hirimoy ʽʼ por pliión de 6-enzilminopurin. Sienti Agropeuri, 6: Morles, P.A.A., Frno-Mor, O., Cstñed-Vildózol A., Morles-Rosles, E.J. (16). Efeto del resvertrol en hirimoy jo simulión de trnsporte. Revist Mexin de Cienis Agríols. 7: Preek, S., Yhi, E.M., Preek, O.P., Kushik, R.A. (11). Posthrvest physiology nd tehnology of Annon fruits. Food Reserh Interntionl, 44: Pinto, A., Cordeiro, M., De Andrde, S., Ferreir, F., Filgueirs, H., Alves, R., Kinpr, D. (5). Annon speies. University of Southmpton. UK. Prieto, H., Utz, D., Cstro, A., Aguirre, C., González-Agüero, M., Vldés, H., Cifuentes, N., Defilippi, B.G., Zmor, P., Zúñig G., Cmpos-Vrgs, R. ( 7). Browning in Annon herimol fruit: role of polyphenol oxidse nd hrteriztion of oding sequene of the enzyme. Journl of Agriulturl nd Food Chemistry, 55: Poieh, E., Jnezko, Z., Jnezko, A. (14). Resvertrol stimultes phenoli metolism nd PSII effiieny in whet infeted with powdery mildew. Journl of Plnt Intertions, 9: Sánhez, J.A., Zmorno, J.P., Alique, R. (1998). Polyglturonse, ellulose nd invertse tivities during herimoy fruit ripening. Journl of Hortiulturl Sienes nd Biotehnology, 73: Vn Buren, J.P. (1986). Softening of ooked snp ens nd other vegetles in reltion to petins nd slts. Chemistry nd funtion of petins. ACS Symposium Series, 31: Vnhove, W., Vn Dmme, P. (13). Vlue hins of herimoy (Annon herimol Mill.) in enter of diversity nd its on-frm onservtion implitions. Tropil Conservtion Siene, 6: Vys, P.B., Ro, T.V.R., Thkkr, V.R. (15). Comined effets of hemil eliitors on posthrvest of ustrd pple (Annon squmos L. v. Blngr). Sienti Hortiulture, 187:5-57. Wng, H., Hung, X., Hu, G., Yng, Z., Hung, H. (5). A omprtive study of hlorophyll loss nd its relted mehnism during fruit mturtion in the perirp of fst- nd slow-degreening lithi perirp. Sienti Hortiulture, 16: Ziovski, C. B., Zimmermn, T., Nor, L., Nor, F.R., Silv, J.A., Romldi, C.V. (8). Wter stress inreses ytokinin iosynthesis nd delys posthrvest yellowing of rooli florets. Posthrvest Biology nd Tehnology, 49: Zhu, L.H., Vn de Pppel, A., Li, X.Y., Welnder, M. (4). Chnges of lef wter potentil nd endogenous ytokinins in young pple trees treted with or without ploutrzol under drought onditions. Sienti Hortiulture, 99:

7 Journl of Agriulture nd Life Siene ISSN (Print), (Online) Vol. 2, No. 2; Deemer 15 Color L* 5 4 L* Color L* 5 4 L* 3 3 Dys in storge Dys in storge Color * * Dys in storge Color * * Dys in storge 3 25 * 3 25 * Color * 15 1 Color * 15 1 Dys in storge Dys in storge Figure 1. Color L*, *nd *in nd herimoy fruits stored t room temperture fter prehrvest tretment with 1.6 mm resvertrol - 1. mm 6-enzylminopurine, t 8 ( ) or 15 ( ) dys efore hrvest nd ontrol ( ). Different letters indite signifint differene in reltion to dys in storge. Dt re the verge of 9 replitions, one fruit eh ± EE. 22

8 Pulished y Center for Promoting Ides, USA Copyright The Author(s) Fruit weight (%) Fruit weight (%) Dys in storge Dys in storge Figure 2. Weight loss in nd herimoy fruits stored t room temperture nd previously treted with 1.6 mm resvertrol - 1. mm 6-enzylminopurine, t 8 ( ) or 15 ( ) dys efore hrvest nd ontrol ( ). Different letters indite signifint differene in reltion to the dy in storge. Dt re the verge of 9 replitions, one fruit eh ± EE. Firmess (N) Fruit Dys in storge Firmness (N) Dys in storge Fruit Firmess (N) Dys in storge peel Firmness (N) Dys in storge Figure 3. nd herimoy fruit nd peel firmness, following storge t room temperture nd previous pplition of 1.6 mm resvertrol - 1. mm6-enzylminopurine, t 8 ( ) or 15 ( ) dys efore hrvest nd ontrol ( ). Different letters indite signifint differene in reltion to the dy in storge. Dt re the verge of 9 replitions, one fruit eh ± EE. peel 23

9 Journl of Agriulture nd Life Siene ISSN (Print), (Online) Vol. 2, No. 2; Deemer 15 Ativity PME (DDO/g/3min) Dys in storge PME Ativity of PME (DDO/g/3 min) Dys in store PME Visosity (% min-1) PG Dys in storge Visosity (% min-1) PG Dys in storge Figure 4. Ativities of petin methylesterse (PME) nd polyglturonse (PG) in nd herimoy fruit stored t room temperture nd treted previously with 1.6 mm resvertrol - 1. mm 6- enzylminopurine, t 8 ( ) or 15 ( ) dys efore hrvest nd ontrol ( ). Different letters indite signifint differene in reltion to the dy in storge. Dt re the verge of 9 replitions, one fruit eh ± EE. Reduing sugrs (%) Dys in storge Reduing sugr (%) Dys in storge Figure 5. Reduing sugrs in nd herimoy fruit stored t room temperture fter tretment with 1.6 mm resvertrol - 1. mm 6-enzylminopurine, t 8 ( ) or 15 ( ) dys efore hrvest nd ontrol ( ). Different letters indite signifint differene in reltion to the dy in storge. Dt re the verge of 9 replitions, one fruit eh ± EE. 24