Pre-storage melatonin treatment maintains cell membrane integrity, reduces fruit browning and decay incidence in guava (Psidium guajava)

• Published in: The Indian journal of agricultural sciences 2024-04, Vol.94 (4), p.387-392
• Main Authors: M, MENAKA, ASREY, RAM, B R, VINOD, MEENA, NIRMAL KUMAR, SETHI, SHRUTI, AHMED, SAJEEL
• Format: Article
• Language: English
• Subjects: Decay incidence, Firmness, Lipoxygenase, Peel discoloration, Phenylalanine ammonia- lyase
• ISSN: 0019-5022; 2394-3319
• DOI: 10.56093/ijas.v94i4.141747

An experiments were conducted during 2021–22 at ICAR-Indian Agricultural Research Institute, New Delhi to study the impact of melatonin (MT) on key characteristics of guava (Psidium guajava L. cv. Barafkhana). Guava fruits were treated with different MT concentrations (200, 400, 600 and 800 μM) and stored at 10±1°C with 85–90% RH. The research revealed that treating with 600 μM MT notably decreased polyphenoloxidase activity by 57%, leading to delayed peel browning and also suppressed polygalacturonase (PG) activity by approximately 45% and pectine methylesterase activity by about 73%, resulting in higher firmness (5.33 N). Following a 20-days period of cold storage, significant reductions in electrolyte leakage, hydrogen peroxide accumulation and lipoxygenase activity were observed, thereby preserving cell membrane integrity. Additionally, MT stimulated the antioxidant defense system, boosted proline content accumulation, and enhanced phenylalanine ammonia-lyase activity. Together, these effects contributed to enhanced resistance against postharvest fungal decay (8.75%). In conclusion, MT at a concentration of 600 μM proves to be an effective postharvest treatment for maintaining texture, reducing fruit decay and extending the shelf-life of guava during cold storage.