Preharvest putrescine application modulates physicochemical attributes and extends the shelf life of mango fruits under cold stored conditions

Mango being a climacteric fruit undergoes various metabolic processes after its harvest that affect the fruit quality. Henceforth, an investigation was undertaken to preserve the postharvest quality and extend the shelf life of mango fruit by preharvest putrescine application. Mature plants of mango cv. Dashehari were sprayed with four different concentrations of putrescine; 1, 2, 3, and 4 mM at 14 and 7 days before harvesting respectively. Physiologically developed mango fruits were taken from treated plants, packed in corrugated fiberboard boxes, and stored at 12 ± 1 °C and relative humidity of 85–90%. Research findings indicated that in comparison to untreated fruits, fruits treated with 3 mM putrescine 14 days before harvesting resulted in reduced weight loss (12.10%), fruit spoilage (8.83%) along with retention of higher firmness (44.54 N), titratable acidity (0.58%), antioxidant activity (54.55%), TSS (18.84 °Brix), and total sugars (14.86%) by the end of storage. Overall, it could be inferred that 3 mM putrescine application 14 days before harvest could be used to maintain the physicochemical attributes and extend the shelf life of mango fruit under low-temperature conditions.