Polyamines: Role in Fruit Ripening and Senescence
Ranjani M.*
Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi (110 012), India
Ch. Pallavi Sri Padma
Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi (110 012), India
DOI: NIL
Keywords: Fruit, Polyamines, Ripening, Senescence
Abstract
Polyamines are small chemical compounds that play diverse roles in plant physiology, including mitigating both biotic and abiotic stresses. They are crucial for plant growth and development. When applied externally, polyamines can delay senescence and enhance the quality of crops. Additionally, polyamines stimulate the antioxidant enzymatic activity, which helps plants manage oxidative stress caused by environmental factors. By binding to the phospholipid sites of cell membranes, polyamines reduce cytolysis and enhance resistance to cold, thus minimizing damage from chilling temperatures. Furthermore, polyamines tend to accumulate significantly in plant tissues infected by pathogens, thereby limiting the growth of bacteria and viruses and deactivating the latter. This study briefly touches upon the production, function and metabolism of fruit crops.
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Reference
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