Putrescine treatment preserve postharvest quality and extend the shelf life of cold-stored pointed gourd (Trichosanthes dioica Roxb.)

Postharvest deterioration of pointed gourd poses significant challenges to its shelf life and marketability. This study evaluated the effectiveness of exogenous putrescine (PUT) treatment in maintaining fruit quality during cold storage. Fruits were treated with 1.0 mM/L PUT and stored at 10 ± 1 °C with 85-90% relative humidity. PUT-treated fruits exhibited the most favorable outcomes in terms of shelf-life extension and visual quality. Specifically, these fruits showed reduced physiological weight loss (PLW), better firmness retention, and delayed seed hardening compared to untreated controls. Color analysis indicated superior preservation of green pigmentation in PUT-treated samples, as reflected by higher chromaticity values and reduced lightness. Biochemical assessments revealed enhanced antioxidant capacity, increased total phenolic content, and slower degradation of chlorophyll. Furthermore, PUT treatment significantly lowered malondialdehyde (MDA) accumulation, indicating reduced oxidative damage, and elevated proline content, suggesting improved stress tolerance. Overall, PUT application effectively modulated key physiological and biochemical processes, offering a promising and sustainable strategy for preserving postharvest quality and extending the storage life of pointed gourd.