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

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 γ-aminobutyric acid (GABA) on the quality attributes and chilling damage of Chinese olive when stored at 2 °C for 100 d was inv...

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Detalles Bibliográficos
Autores principales: Fan, Zhongqi, Lin, Bin, Lin, Hetong, Lin, Mengshi, Chen, Jianye, Lin, Yifen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039881/
https://www.ncbi.nlm.nih.gov/pubmed/35498988
http://dx.doi.org/10.1016/j.fochx.2022.100208
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author Fan, Zhongqi
Lin, Bin
Lin, Hetong
Lin, Mengshi
Chen, Jianye
Lin, Yifen
author_facet Fan, Zhongqi
Lin, Bin
Lin, Hetong
Lin, Mengshi
Chen, Jianye
Lin, Yifen
author_sort Fan, Zhongqi
collection PubMed
description 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 γ-aminobutyric acid (GABA) on the quality attributes and chilling damage of Chinese olive when stored at 2 °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° 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.
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spelling pubmed-90398812022-04-27 γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit Fan, Zhongqi Lin, Bin Lin, Hetong Lin, Mengshi Chen, Jianye Lin, Yifen Food Chem X Research Article 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 γ-aminobutyric acid (GABA) on the quality attributes and chilling damage of Chinese olive when stored at 2 °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° 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. Elsevier 2022-01-10 /pmc/articles/PMC9039881/ /pubmed/35498988 http://dx.doi.org/10.1016/j.fochx.2022.100208 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Fan, Zhongqi
Lin, Bin
Lin, Hetong
Lin, Mengshi
Chen, Jianye
Lin, Yifen
γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit
title γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit
title_full γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit
title_fullStr γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit
title_full_unstemmed γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit
title_short γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit
title_sort γ-aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored chinese olive fruit
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039881/
https://www.ncbi.nlm.nih.gov/pubmed/35498988
http://dx.doi.org/10.1016/j.fochx.2022.100208
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