Table 1.

Summary of effect of PAs on postharvest physiology and quality of fruits.

Fruit	Polyamine	Doses	Effects	Reference
Apricot	PUT	1 mM	Increased shelf life, reduced respiration rate, weight loss, ethylene biosynthesis, lowered cellular juice leakage and browning	[18]
	PUT	4 mM	Reduced weight loss	[48]
	PUT or SPD	1 mM	Tolerance to CI at 1°C for 21 days, reduction in ethylene release, stabilisation in colour and firmness of fruits	[19]
	PUT	4 mM	Reduction in weight loss, maintain firmness, delay ripening	[20]
Grapes cv.Flame Seedless	PUT or SPD	0.5 mM	Maintained berry firmness, peel colour and anthocyanins, reduced electrolyte leakage, PME, decay incidence, degradation of TSS and TA and enhanced shelf life and low temperature storability	[21]
Kiwifruit	PUT	1 mM	Reduction in ethylene evolution	[22]
	SPM&SPD	1.5, 2.0 mM	Low rate of respiration, diminished PGand LPX activities, enhanced shelf life	[23]
Mango	SPM	0.5 mM	Reduction in weight loss, decrease in softness, decrease in respiration rate	[36]
	SPM and PUT	0.5, 1 mM	Reduced weight loss, reduced fruit colour	[24]
	PUT	2.0 mM	Reduced physiological weight loss, improved blend of TSS, acidity and palatability rate	[25]
	PUT	2.0 mM	Inhibition of ethylene release, respiration rate, fruit softening, suppression of cell wall enzymes endo, exo-PG and EGase, modulation of antioxidant enzymes: SOD CAT, POX, overall fruit quality maintained	[26]
Plum	PUT	1 mM	Increased firmness peel and flesh firmness, decreased ethylene and CO2 evolution. SPD acted as physiological marker against mechanical damage	[27]
	PUT	1 mM	Reduction in ethylene release and soluble solids, increased fruit and flesh firmness, and extended storability	[28]
Pomegranate	PUT or SPD	1 mM	Maintained fruit firmness, enhanced shelf life, reduced husk scald, prevented skin browning	[31]
	PUT or SPD	1 mM	Heat treatment induced PA induction, reduction in fruit softening, CI mitigation	[30] *
	PUT + Carnauba wax	2 mM Ratio (1:10)	Low respiration rate, ethylene release and CI, no discoloration of fruit peel, fruit firmness maintained, mitigation in pitting surface	[32]
Strawberry cv. Selva	PUT	1 mM 2 mM	Reduced weight loss and ethylene release and maintained firmness	[33]
“Valencia” oranges	PUT + Methyl jasmonate	5 mM + 10 µmol	Lowered enzymatic activity and chilling injury	[46]
	SPD	1, 1.5 mM	Maintained TSS, tritatable acidity, flavour index	[65]

Note: * PAs induced by heat treatment.