Summary
Two greenhouse F1 tomato cultivars, M19 and M79, were grown hydroponically and the mature green fruits were harvested and subjected to eight polyamine (PA) treatments including 1 and 2 mM putrescine (Put), spermidine (Spd) and their combination before being placed at 3°C for 15 and 25 days. Electrolyte leakage, weight loss, fruit firmness, decay percentage, chilling injury index, titratable acidity, total soluble solid content and ascorbic acid content were then measured after keeping at 20°C for 3 days and compared to control. The Put:Spd (2:2 mM) treatment decreased electrolyte leakage (over 50%), chilling injury index and fruit decay percentage. Combinations of PAs caused greater total soluble solids and greater effect on decreasing weight loss during storage when compared to their sole
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