Induction of extended shelf-life of cucumber by polyamines

Trivedi, Chirayu H.; Mehta, Kalpesh J.; Panigrahi, Jitendriya

doi:10.21608/ejar.2022.137293.1232

Induction of extended shelf-life of cucumber by polyamines

Document Type : Original Article

Authors

¹ Biotechnology, Shri AN Patel PG Institute of Science and Research

² Dept of Botany, Navjivan Science College, Dahod, Gujarat, India-389151

³ Department of Biotechnology, Shri Alpesh N Patel PG Institute of Science and Research, Anand affiliated to Sardar Patel University

10.21608/ejar.2022.137293.1232

Abstract

The adequate potential of food and agriculture is a vital key to ensuring a healthy and secure future for the increasing population. The developed crop improvement program has moderately fulfilled the food demand, but with the growing population, the food production quality needs to be improved to combat global hunger. Further, the process of preservation must be improved to nullify the issue of deterioration of fruits and vegetables which are considered highly perishable commodities. The introduction of the postharvest technique gives an immense boost to this shelf-life extension of fruit and promotes sustainable agriculture. No doubt multiple preservatives are available to fulfil these requirements. Nevertheless, a few of them may not be suitable due to their negative residual effects, instead, exogenous coating that can extend the shelf-life period of fruits and delay the deterioration process is preferred. The core point behind the concept is to check the barrier of moisture, respiratory passage, and invasion of solutes through the skin of the fruit. A perfect coating would be extending the shelf life without affecting its quality. In recent years, genetic, transcriptomic, and metabolomic research has revealed that different polyamines regulate tolerance to abiotic stress in complex ways. This chapter looks at polyamines as coatings, their biosynthesis, and how polyamines can be applied in cucurbits to confirm the slowing down process of ripening and maintaining the quality of the fruit. These techniques also provide immense ideas to the major vendors who are a part of the storage and transportation of perishable commodities.

Keywords