Temperature-conditioning Affects Polyamines of Lemon Fruits Stored at Chilling Temperatures

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Abstract
Chilling injury (CI) of lemons (Citrus limon Burm. f.) was reduced by temperature-conditioning at 10, 15, 21, or 27C immediately before storage at 1C. CI was less severe in lemons temperature-conditioned for 7 vs. 3 days. However, the process is not recommended for avoiding CI in lemons stored at low temperatures because of the wide range in treatment effects. Following conditioning at 21 and 27C, putrescine concentrations increased in flavedo tissue and were also higher in fruit after storage at 1C than at 10C, regardless of conditioning temperature. After holding fruit for 2 weeks at 21C, putrescine levels were higher in lemons that had been stored at 10C than in those stored at 1C. Prestorage temperature-conditioning did not affect spermidine levels, which tended to be higher in fruit stored at 10C than at 1C after storage and subsequent holding at 21C.

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