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γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit
- Yang, Aiping, Cao, Shifeng, Yang, Zhenfeng, Cai, Yuting, Zheng, Yonghua
- Food chemistry 2011 v.129 no.4 pp. 1619-1622
- acid treatment, adenosine diphosphate, adenosine monophosphate, adenosine triphosphate, ascorbate peroxidase, catalase, chilling injury, enzyme activity, fruits, gamma-aminobutyric acid, glutathione dehydrogenase (ascorbate), glutathione peroxidase, glutathione transferase, monodehydroascorbate reductase (NADH), peaches, superoxide dismutase
- Peach fruit were immersed in 5mM γ-aminobutyric acid (GABA) solution for 10min at 20°C and then stored at 1°C for 5weeks to investigate the effect of GABA treatment on chilling injury (CI), antioxidant enzymes and energy status in peach fruit. The results showed that GABA treatment significantly inhibited CI incidence of peaches and enhanced activities of antioxidant enzymes, such as superoxide dismutase, catalase, ascorbate peroxidase, glutathione peroxidase, glutathione S-transferase, monodehydroascorbate reductase and dehydroascorbate reductase. The treatment also increased contents of adenosine triphosphate and adenosine diphosphate, but lowered adenosine monophosphate content, which resulted in a higher level of energy charge in treated fruit. These results indicated that GABA increased chilling tolerance of peach fruit through enhancing its enzymatic antioxidant system and maintaining energy status in peach fruit.