Alleviating Chilling Injury in Stored Pomegranate Using a Single Intermittent Warming Cycle: Fatty Acid and Polyamine Modifications

Table 4

Effects of experimental factors on the content of polyamines (PAs) in the peel of cold-stored pomegranate.

	Put; (nmol g^-1 fresh weight)	Spd; (nmol g^-1 fresh weight)	Spm; (nmol g^-1 fresh weight)
Temporal point of interruption in storage (day)
15	269.50 ± 0.84^a	221.00 ± 0.34^d	26.65 ± 0.04^b
25	248.38 ± 0.79^a	295.00 ± 0.38^c	29.94 ± 0.05^a
35	194.50 ± 0.51^b	346.00 ± 0.45^b	19.25 ± 0.03^c
45	122.33 ± 0.22^c	374.00 ± 0.53^a	17.06 ± 0.03^d
Warming regime
Warming	263.56 ± 0.16^a	350.30 ± 0.16^a	26.57 ± 0.01^a
Not warming	153.79 ± 0.16^b	267.76 ± 0.09^b	19.88 ± 0.01^b
Sampling time
Immediately	260.38 ± 0.18^a	293.79 ± 0.16^b	22.19 ± 0.01^b
At the end of storage	156.98 ± 0.14^b	324.25 ± 0.13^a	24.26 ± 0.01^a

Data are means of replicates ( for interruption date in storage and 24 for warming regime and sampling date)  ± standard error. Fruits were stored for 70 days at 2 ± 0.5°C and 90 ± 5% relative humidity. Warming was performed as 1 day at 20°C with 70% relative humidity. Put: putrescine; Spd: spermidine; Spm: spermine. For each experimental factor and evaluated index, means followed by the same letter are not significantly different by the least significant difference (LSD) test, .