The effect of postharvest treatment of Putrescine (PUT) alone or in combination with chitosan on maintaining quality of strawberry cv. San Andreas during cold storage was investigated. The treated strawberry fruits were examined for weight loss, soluble solids content, titratable acidity, ascorbic acid contents, total anthocyanins, total phenolic contents, antioxidant content, decay incidence and sensory analysis throughout the 15 storage days at 1 °C and 90–95% relative humidity. Fruit coated with chitosan and chitosan + PUT coatings showed significant delays in the change of weight loss and decay percentage as compared to uncoated fruit. Although alone PUT application was effective in the early days of storage, it was not as effective as coating treatments towards the end of storage. The addition of Putrescine into the chitosan coating solution had a positive effect on maintaining higher concentrations of total anthocyanins, total phenolic and antioxidant content, which decreased in control fruit due to over-ripening and senescence processes. Likewise, sensory analysis results also showed the effectiveness of chitosan + PUT treatment by retaining the quality of strawberry. These findings suggest that the chitosan + PUT coatings are useful for extending the shelf-life and maintaining quality of strawberry fruit at 1 °C.

单独或与壳聚糖联用的收获后处理腐胺（PUT）对维持草莓简历质量的影响。圣安德烈亚斯在冷藏期间进行了调查。在1°C和90-95％的15个存储天中，检查处理过的草莓果实的重量减轻，可溶性固形物含量，可滴定的酸度，抗坏血酸含量，总花色苷，总酚含量，抗氧化剂含量，腐烂发生率和感官分析。相对湿度。与未涂覆的水果相比，涂覆有脱乙酰壳多糖和脱乙酰壳多糖+ PUT涂层的水果在重量减轻和衰变百分数的变化上有明显的延迟。尽管单独的PUT应用在存储的早期是有效的，但在存储的最后阶段还不如涂层处理有效。在壳聚糖包衣溶液中添加腐胺对保持较高浓度的总花色苷，总酚和抗氧化剂含量具有积极作用，由于过度成熟和衰老过程，控制果中的总花色苷含量降低。同样，感官分析结果还表明，通过保留草莓的品质，壳聚糖+ PUT处理的有效性。这些发现表明，壳聚糖+ PUT涂层可用于延长草莓果实在1°C下的保存期限并保持其品质。感官分析结果还表明，通过保留草莓的品质，壳聚糖+ PUT处理的有效性。这些发现表明，壳聚糖+ PUT涂层可用于延长草莓果实在1°C下的保存期限并保持其品质。感官分析结果还表明，通过保留草莓的品质，壳聚糖+ PUT处理的有效性。这些发现表明，壳聚糖+ PUT涂层可用于延长草莓果实在1°C下的保存期限并保持其品质。