Polyamine-based Food Preservation Solution
Polyamines are natural compounds involved in many growth and developmental processes in plants, and, specifically in fruits, play a vital role regulating its development, ripening and senescence processes. Aprofood deeply explores the mechanism of action of polyamines and is committed to providing comprehensive food preservation solutions to customers around the world.
Overview of Polyamine
Polyamines (PAs) are small aliphatic amines that are ubiquitously present in all plant cells and interact with negatively charged macromolecules such as DNA, RNA, proteins and phospholipids, thereby participating in the physical and chemical regulation of membrane structure properties, functions of nucleic acids, and regulation of enzymatic activity. In higher plants, PA exists mainly in free and conjugated forms, putrescine (Put), spermine (Spd) and spermine (Spm) are the main PAs in plants, which are involved in many biochemical and physiological processes, such as cellular division, cell elongation, flowering, fruit set and development, fruit ripening and senescence. Many of these processes have direct implications on various aspects of postharvest biology of fruit crops including quality, storage life, senescence, chilling and other stresses and disease development.
Application of Polyamine in Fruit Preservation
The phenomenon of post-harvest fruit senescence reduces the market potential. C2H4 production remains at its peak post-harvest, which results in shriveled fruit rinds, while PAs restrict transcriptional synthesis of C2H4 and 1-aminocyclopropane-1-carboxylic acid (ACC)-synthase, necessary for conversion to C2H4 by removing ACC of free superoxide radicals to block the activity of ACC oxidase. Furthermore, PAs impart firmness to fruits in storage by forming electrostatic bonds with negatively charged pectin species in the fruit cell walls. Therefore, when PAs are applied exogenously, they play a crucial role in improving the shelf life of fruits. For example, application of exogenous polyamines increased mango postharvest lifespan and vitamin C content and delayed mango coloration.
Fig. 1 The roles of polyamines during fruit ripening in climacteric and non-climacteric fruits. (Gao, et al., 2021)
Our Solutions
Aprofood delves into the mechanism of action of polyamines and applies them to fruit preservation. With rich experience and professional knowledge, we have the ability to provide global customers with a full range of food preservation solutions based on polyamine regulation mechanisms.
Polyamines are mainly used in the post-harvest stage of fruits. In our solutions, we focus on the multiple action mechanisms of polyamines, including but not limited to:
Our solution also includes the application of relevant biotechnology to improve the quality and storage period of post-harvest fruits with PAs, including: coding polyamine synthesis genes with genetic engineering technology or genetic modification of related genes, such as ySAMdc, FSPD, ySPDS1, etc. When used to improve the shelf life of perishable crops, we can develop carriers based on nanotechnology for targeted assimilation of PAs.
Our Advantages
Multiple phytohormone options
Experienced in fruit preservation
Combining multiple methods
Solutions can be customized
Aprofood is committed to providing extensive support to customers around the world in food preservation related research, please contact us to learn more about our solutions!
References
- Gao, F., Mei, X., Li, Y., Guo, J., & Shen, Y. (2021). Update on the Roles of Polyamines in Fleshy Fruit Ripening, Senescence, and Quality. Frontiers in plant science, 12, 610313.
- Sharma, S., Pareek, S., Sagar, N., Valero, D., & Serrano, M. (2017). Modulatory Effects of Exogenously Applied Polyamines on Postharvest Physiology, Antioxidant System and Shelf Life of Fruits: A Review. International journal of molecular sciences, 18, 1789.
For Research Use Only!
