Abstract:

Changes in level of the main polyamines in the longan(Dimocarpus longan Lour.cv.Fuyan) were studied. The results show that there are three polyamines including Spd, Spm and Put in longan. Under room temperature, with delay of storing time, the contents of polyamines (put, Spd, Spm) in peel trended to decrease consistently, but in flesh, only the contents of Put decreased continuously, variation on the contents of Spd and Spm was not apparent;Under low temperature, with delay of storing time, the contents of polyamines sharply decreased at the beginning of postharvest, then maintained at steadier level, but in flesh, only variation on the contents of Put was consistent with that in peel, variation on the contents of Spd and Spm was not apparent; in the process of storing after harvest, range of endogenous polyamines in peel varied larger than that in flesh, and earlier than senescence and rotting in flesh.