Effect of Exogenous gamma-Aminobutyric Acid Treatment on Proline Accumulation and Chilling Injury in Peach Fruit after Long-Term Cold Storage

文献类型： 外文期刊

第一作者： Shang, Haitao

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

作者机构：

关键词： gamma-Aminobutyric acid;peach;chilling injury;proline

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2011 年 59 卷 4 期

页码：

收录情况： SCI

摘要： The effect of exogenous gamma-arninobutyric acid (GABA) on chilling injury of peach fruit was investigated. Freshly harvested peaches were treated with 1, 5, or 10 mM GABA at 20 degrees C for 10 min and then stored at 1 degrees C for up to 5 weeks. The results showed that all of the GABA treatments could reduce chilling injury of peach fruit with 5 mM being the most effective concentration. GABA treatment significantly enhanced the accumulation of endogenous GABA and proline, which resulted from the increased activities of glutamate decarboxylase, Delta(1)-pyrroline-5-carboxylate synthetase, and omithine delta-aminotransferase and decreased proline dehydrogenase activity. Our results revealed that GABA treatment may be a useful technique to alleviate chilling injury in cold-stored peach fruit, and the reduction in chilling by GABA may be due to the induction of endogenous GABA and proline accumulation. These data are the first evidence that exogenous GABA induced chilling tolerance in postharvest horticultural products.

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