The effect of various concentrations of diamine putrescine (0, 0.5, 1, 2, 3 and 4 mM) on the quality and storage life of peach (Prunus persica L. cv. Zaafarani) fruit was evaluated during storage at 2C. Treatments were performed immediately after harvest. Flesh firmness, soluble solids content, titratable acidity, pH, weight loss and ethylene emission were determined on treated and untreated (controls) fruit. Application of putrescine resulted in a reduction in ethylene production as well as increase in fruit flesh firmness. Soluble solids content and pH declined, but titratable acidity was higher in putrescine-treated fruits. The weight loss of peach fruit also decreased during storage. In addition, exogenous putrescine showed an improvement in peach storability at 2C. Fruits treated with 0.5, 1, 2, 3 and 4 mM putrescine stored well for 14, 17, 19, 21 and 22 days, respectively, compared with the control which stored for only 11 days
