AI Article Synopsis
- The study evaluated the effects of 5, 10, and 15 mM GABA on the postharvest quality of strawberries, finding no changes in skin color or firmness but reduced weight loss at 10 mM compared to control.
- GABA treatment notably increased levels of sugars, acids, antioxidant enzyme activities, and beneficial compounds like anthocyanins and flavonoids, particularly at the 10 mM concentration.
- Overall, the results suggest that applying 10 mM GABA could enhance the postharvest quality and marketability of strawberries.
Article Abstract
The capability of 5, 10, 15 mM γ-aminobutyric acid (GABA) to improve the postharvest quality and antioxidant system of strawberry was evaluated in this study. The application of GABA had no effect on fruit skin color and firmness. The weight loss in fruits treated with 10 mM GABA was significantly lower than the control. GABA treatments resulted in higher levels of total soluble sugar, titratable acid, SOD and CAT activities with 10 mM being the most significant effect. Specifically, 10 mM GABA significantly induced the accumulation of fructose, oxalic acid, and succinic acid. Besides, GABA application increased the content of total anthocyanins and total flavonoids, and DPPH radical scavenging activity in fruits. The GABA-treated fruits especially at 5 mM and 10 mM displayed less ROS and MDA. These data suggested that application of 10 mM GABA might be a promising strategy to improve the postharvest marketability of strawberry.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10901903 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101252 | DOI Listing |
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