Alleviation of Postharvest Chilling Injury of Carambola Fruit by γ-aminobutyric Acid: Physiological, Biochemical, and Structural Characterization.

ABSTRACT: Chilling injury is a physiological disorder affecting the quality of carambola fruit. In the present study, the effect of exogenous γ-aminobutyric acid (GABA) on CI development in carambola fruit during storage at 4°C for 15 days was investigated. The results showed that 2.5-mM GABA reduced CI index, maintained pericarp lightness, and decreased the electrolyte leakage (EL) and malondialdehyde content (MDA) while increased the superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) enzyme activities. Endogenous GABA content was significantly higher in the treated fruit than in the control fruit during the whole storage. Besides, the treatment promoted the accumulation of proline and ascorbic acid (AsA) under chilling stress. Compared to the control, GABA-treated fruit exhibited a h

SUBMITTER: Ngaffo Mekontso F 

PROVIDER: S-EPMC8637291 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature