Effect of exogenous Put treatment on ethylene production rate of ‘Hongyang’ fruit.

Abstract

<p>Kiwifruit were respectively immersed in 0 mM (control) and 2 mM putrescine (Put) for 10 min and then storage at 0°C and 90–95% relative humidity for 90 days. In storage time ‘+5’ denotes 5 days of shelf life at 20°C following storage at 0°C. Vertical bars represent standard error of means (n = 3). Asterisks show significant difference (<i>P <0</i>.<i>05</i>) for the samples between 2 mM Put treatment and control taken at the same time point.</p