Interaction of polyamines with the biosynthesis pathways of banana volatile compounds

Abstract

The characteristic odor of bananas is affected by volatile compounds developed during ripening. After harvest and during storage, its properties are altered, resulting in a loss of quality and shorter shelf life. Polyamines (PAs) are a class of aliphatic amines present in all living organisms which are involved in fruit development and ripening, as well as the plant's response to environmental stress. Putrescine, spermine, and spermidine are types of PAs that have been analyzed during the storage of fruits and vegetables. They have an antagonistic action to ethylene, as well as inhibition of chlorophyll degradation and scavenging of free radicals, generating a better antioxidant capacity. By sharing the common precursor, SAM, there are hints that polyamines act as ethylene regulators, acting in the ripening process and increasing shelf life. The relationship between polyamines and the different pathways of synthesis of volatile compounds in fruits has not yet been explored, therefore, we hypothesize that polyamines participate in the formation of these compounds, characteristic of bananas. The project will help understand the interaction of polyamines in the biosynthesis of volatile compounds. To research this, we will monitor the influence of polyamines on the synthesis of volatile compounds through the ethylene pathway, as well as their impact on the content of precursor substances of volatile compounds such as amino acids, carotenoids, and lipids. We will also seek to determine which of the polyamines provides a greater advantage in maintaining the qualitative characteristics of bananas. This basic proposal may bring information of immediate applicability to the post-harvest treatment of fruits with nutritional and commercial value. (AU)