Exogenous GABA delays chilling injury of harvested kiwifruit and its relationship with reactive oxygen metabolism

Abstract

Abstract: The effects of γ-aminobutyric acid (GABA) treatment on the chilling injury of cold-stored kiwifruit and its relationship with reactive oxygen metabolism were investigated. Postharvest kiwifruit was treated with 2.0 mmol/L GABA solution for 20 min and stored at (4±1) °C and (85±5) % relative humidity. The occurrence of fruit chilling injury was evaluated and the changes in the dynamic balance between the production and removal of reactive oxygen species were analyzed. The results showed that GABA treatment could delay the increases in the chilling injury index, cell membrane permeability and MDA content of cold-stored kiwifruit, inhibit the rate of superoxide anion radical production and the rise of hydrogen peroxide content, and maintain high superoxide dismutase, catalase and ascorbate peroxidase activities; moreover, GABA treatment slowed down the decreases in the contents of ascorbic acid and glutathione by improving the activities of glutathione reductase, monodehydroascorbate reductase and dehydroascorbate reductase, which contributed to better antioxidant level in the fruit. Above findings indicated that exogenous GABA treatment was able to maintain a better redox dynamic balance of cold-stored kiwifruit by inhibiting the accumulation of reactive oxygen species, and increasing the activities of reactive oxygen scavenging enzymatic and non-enzymatic systems. These effects reduced membrane lipid peroxidation and maintained cell membrane integrity of kiwifruit, and enhanced the resistance against low temperature stress, thus delaying the chilling injury.

Key words: kiwifruit, γ-Aminobutyric acid, chilling injury, reactive oxygen species, ascorbate-glutathione cycle

References

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