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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 1605-1612
DOI: https://doi.org/10.20546/ijcmas.2017.611.192


Effect of Hot Water Dipping and Polyamines on Activity of Ripening Enhancer Enzymes during Storage of Ber
Hukam Raj Saini*, Sunil Pareek, D.K. Sarolia and Mukesh Nagar
Department of Horticulture, Rajasthan College of Agriculture, MPUA&T, Udaipur 313001, Rajasthan, India
*Corresponding author
Abstract:

Effect of hot water dipping and polyamines on activity of ripening enhancer enzymes during storage of ber was carried out in the Department of Horticulture, Rajasthan College of Agriculture, Udaipur. Experiment was conducted from January 2013 to April 2013. Experiment consisted of 9 treatment combinations of water dipping at 20, 35 and 45ºC and polyamine treatments (Spm, Spd and Put) at 1mM L-1 concentrations. The uniform sized fully matured but unripe fruits of ber cv. ‘Gola’ at color turning stage were used for treatments and treated fruits stored at 6ºC temperature. These treatment combinations were evaluated under factorial completely randomized design with three replications. The stored fruit examined at 7 days interval up to 35 days for various change in ripening associate enzyme activity and chilling injury index. The activities of phenylalanine ammonia-lyase (PAL, EC 4.3.1.5), polyphenol oxidase (PPO, EC 1.10.3.1) and polygalacturonase (PG, EC 3.2.1.15) were analyzed during the storage. It was observed that 45°C hot water + putrescine (1 mM L-1) treatment combination was found to be better in maintaining desirable enzymatic activity than other treatment combinations. The chilling injury was also minimum in the treatment combination 45°C hot water + putrescine (1 mM L-1). In dipping for 5 min at 45°C hot water with putrescine 1 mM L-1, the maximum or minimum activity of PPO, PAL and PG were found in Gola ber fruit to be better than other treatment combinations during the storage at 6°C. During the storage, the activity of PPO, PAL and PG were increased during storage at 6°C for 35 day. Finally this study indicates that ber fruit can be stored at 6ºC for 35 days with using W3 P3 (45°C hot water + putrescine 1 mM L-1) treatment combination by maintaining ripening associated enzymatic activity and minimum chilling injury index.


Keywords: Polygalacturonase, Polyphenol oxidase, Phenylalanine ammonia lyase and Chilling injury.
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How to cite this article:

Hukam Raj Saini, Sunil Pareek, D.K. Sarolia and Mukesh Nagar. 2017. Effect of Hot Water Dipping and Polyamines on Activity of Ripening Enhancer Enzymes during Storage of Ber.Int.J.Curr.Microbiol.App.Sci. 6(11): 1605-1612. doi: https://doi.org/10.20546/ijcmas.2017.611.192