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

Zhongqi Fan; Bin Lin; Hetong Lin; Mengshi Lin; Jianye Chen; Yifen Lin

doi:10.1016/j.fochx.2022.100208

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

Food Chem X. 2022 Jan 10:13:100208. doi: 10.1016/j.fochx.2022.100208. eCollection 2022 Mar 30.

Authors

Zhongqi Fan^{1

2}, Bin Lin^{1

2}, Hetong Lin^{1

2}, Mengshi Lin³, Jianye Chen⁴, Yifen Lin^{1

2}

Affiliations

¹ Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
² Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
³ Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri 65211-5160, USA.
⁴ Guangdong Provincial Key Laboratory of Post-harvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.

Abstract

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.

Keywords: Chilling injury; Chinese olive fruit; Cold storage; Quality attributes; γ-Aminobutyric acid (GABA).