AI Article Synopsis
- The study examined the effects of γ-aminobutyric acid (GABA) at concentrations of 1 mM and 5 mM on papaya fruit stored at low temperatures (4°C) and high humidity (80%-90%) for 5 weeks.
- GABA at 5 mM effectively reduced several negative effects such as chilling injury, internal browning, and leakage of electrolytes, while increasing the activities of important antioxidant enzymes like catalase and superoxide dismutase.
- This treatment led to higher levels of beneficial compounds like proline and phenolic content, suggesting that GABA could enhance the chilling tolerance of papaya by reducing oxidative stress and boosting the fruit’s natural defense mechanisms.
Article Abstract
The effect of γ-aminobutyric acid (GABA) treatment at two concentrations (1 mM or 5 mM) on papaya fruit stored at 4°C and 80%-90% relative humidity for 5 weeks was investigated. The application of GABA at 5 mM apparently inhibited chilling injury, internal browning, electrolyte leakage, malondialdehyde (MDA), hydrogen peroxide (HO), polyphenol oxidase (PPO), phospholipase D (PLD), and lipoxygenase (LOX) activities of papaya fruit. Fruit treated with 5 mM GABA enhanced the activities of ascorbate peroxidase (APX), catalase (CAT), glutathione reductase (GR), superoxide dismutase (SOD), glutamate decarboxylase (GAD), and phenylalanine ammonia-lyase (PAL). In addition, GABA treatment significantly displayed higher levels of proline, endogenous GABA accumulation, phenolic contents, and total antioxidant activity than the nontreated papaya. The results suggested that GABA treatment may be a useful approach to improving the chilling tolerance of papaya fruit by reducing oxidative stress and enhancing the defense system.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10687426 | PMC |
| http://dx.doi.org/10.3389/fpls.2023.1233477 | DOI Listing |
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