gamma-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit

文献类型： 外文期刊

第一作者： Cai, Yuting

作者： Cai, Yuting;Zheng, Yonghua;Yang, Aiping;Cao, Shifeng;Yang, Zhenfeng

作者机构：

关键词： Peach;gamma-Aminobutyric acid;Chilling injury;Antioxidant enzyme;Energy

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2011 年 129 卷 4 期

页码：

收录情况： SCI

摘要： Peach fruit were immersed in 5 mM gamma-aminobutyric acid (GABA) solution for 10 min at 20 degrees C and then stored at 1 degrees 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. (C) 2011 Elsevier Ltd. All rights reserved.

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