γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit |
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Authors: | Aiping Yang Shifeng Cao Zhenfeng Yang Yuting Cai Yonghua Zheng |
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Affiliation: | 1. Food Department, Jiangsu Institute of Economy and Trade Technology, Nanjing, 210007 Jiangsu, PR China;2. Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Liuying 100, Nanjing 210014, PR China;3. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, PR China;4. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 Jiangsu, PR China |
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Abstract: | Peach fruit were immersed in 5 mM γ-aminobutyric acid (GABA) solution for 10 min at 20 °C and then stored at 1 °C for 5 weeks 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. |
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Keywords: | Peach γ-Aminobutyric acid Chilling injury Antioxidant enzyme Energy |
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