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Polyamines

  • Chapter
Postharvest Management Approaches for Maintaining Quality of Fresh Produce

Abstract

The natural plant signalling molecules such as polyamines (PAs), nitric oxide (NO), and salicylic acid (SA) are involved in the developmental continuum of fruits right from fruit initiation to senescence. Being physiologically active, fruit experiences an early postharvest decay. The polyamines (putrescine, spermidine, and spermine) have been reported to modify the postharvest physiological responses of fruit by regulating senescent changes and providing resistance to biotic and abiotic stresses. This chapter first describes the source, biosynthesis, and types of PAs. The time and methods of PA application are also described. The second part deals with the effect of PAs on gene expression and the postharvest quality of fruit, including physiological, physical, biochemical, and other shelf life–attributing parameters. The alleviation of postharvest biotic and abiotic stresses using PAs is also discussed.

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Authors and Affiliations

  1. Department of Horticulture (Fruit and Fruit Technology), Bihar Agricultural University, Sabour, Bhagalpur, Bihar, 813 210, India

    Praveen Kumar Mishra & Sanjay Sahay

  2. Department of Food Science and Postharvest Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, 813 210, India

    Mohammed Wasim Siddiqui

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  1. Praveen Kumar Mishra
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  2. Mohammed Wasim Siddiqui
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  3. Sanjay Sahay
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Correspondence to Mohammed Wasim Siddiqui .

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  1. Food Science and Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, India

    Mohammed Wasim Siddiqui

  2. Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico

    Jesus Fernando Ayala Zavala

  3. USDA-ARS, Wyndmoor, Pennsylvania, USA

    Cheng-An (Andy) Hwang

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Mishra, P.K., Siddiqui, M.W., Sahay, S. (2016). Polyamines. In: Siddiqui, M., Ayala Zavala, J., Hwang, CA. (eds) Postharvest Management Approaches for Maintaining Quality of Fresh Produce. Springer, Cham. https://doi.org/10.1007/978-3-319-23582-0_5

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