Changes in Polyamines and Ethylene during the Development and Ripening of Eggplant Fruits (Solanum melongena)

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Abstract
The levels of free polyamines in the endocarpium of eggplants (Solanummelongena) cv. Black Nite were studied during fruit growth and ripening. Other parameters such as weight and volume variation, respiratory intensity, ethylene production, and sugar content were determined. The polyamines found were putrescine and spermidine, with a higher amount of the former. No spermine, agmatine, or cadaverine were found during the development and ripening period of eggplant. At the beginning of fruit development, the levels of putrescine and spermidine observed were 1.67 nmol/g of fresh tissue. Putrescine levels peaked at 17.4 nmol/g of fresh tissue on the ninth day after petal fall, decreasing later to the initial levels. No significant changes in spermidine were observed during the growth period of the fruit. Beginning 9 days after petal fall, there was a rapid increase in fruit weight and volume, which coincided with the maximum content of free polyamines. At the same growth stage, total sugar content was maximum. Ethylene production decreased rapidly from 14.23 to 1.5 μL/kg·h and remained low during the whole growth period. Keywords: Polyamines; putrescine; spermidine; eggplant fruit; Solanummelongena; ethylene