γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit

被引：38
|
作者：
Fan, Zhongqi [1 ,2 ]
Lin, Bin [1 ,2 ]
Lin, Hetong [1 ,2 ]
Lin, Mengshi [3 ]
Chen, Jianye [4 ]
Lin, Yifen [1 ,2 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, Inst Postharvest Technol Agr Prod, Fuzhou 350002, Fujian, Peoples R China
[2] Fujian Agr & Forestry Univ, Key Lab Postharvest Biol Subtrop Special Agr Prod, Fujian Prov Univ, Fuzhou 350002, Fujian, Peoples R China
[3] Univ Missouri, Food Sci Program, Div Food Nutr & Exercise Sci, Columbia, MO 65211 USA
[4] South China Agr Univ, Coll Hort, Guangdong Prov Key Lab Postharvest Sci Fruits & V, Guangzhou 510642, Peoples R China
来源：
FOOD CHEMISTRY-X | 2022年 / 13卷
基金：
中国国家自然科学基金;
关键词：
Chinese olive fruit; Cold storage; Quality attributes; Chilling injury; gamma-Aminobutyric acid (GABA); ENERGY-METABOLISM; HYDROGEN-SULFIDE; ACCUMULATION; TOLERANCE; PATHWAY; SHUNT; L;
D O I：
10.1016/j.fochx.2022.100208
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study developed a useful technique to maintain quality and mitigate chilling injury of cold-stored Chinese olive fruit. Influence of dose (0, 0.5, 1.0, 1.5, 2.0 mM) of gamma-aminobutyric acid (GABA) on the quality attributes and chilling damage of Chinese olive when stored at 2 degrees C for 100 d was investigated. Compared to control samples, GABA-treated fruit displayed lower chilling injury index, cell membrane permeability, and weight loss percentage, but higher hue angle h degrees value, higher levels of chlorophyll, total soluble sugar, sucrose, total soluble solids, titratable acid, and tannin, and 1.0 mM GABA is the optimal concentration to retain the quality attributes and reduce the chilling injury of Chinese olive fruit during cold storage.
引用
收藏
页数：9
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