Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system

Yunting Zhang; Bangyu Lin; Guohao Tang; Yan Chen; Meiyi Deng; Yuanxiu Lin; Mengyao Li; Wen He; Yan Wang; Yong Zhang; Ya Luo; Qing Chen; Xiaorong Wang; Haoru Tang

doi:10.1016/j.fochx.2024.101252

Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system

Food Chem X. 2024 Feb 22:21:101252. doi: 10.1016/j.fochx.2024.101252. eCollection 2024 Mar 30.

Authors

Yunting Zhang¹, Bangyu Lin¹, Guohao Tang¹, Yan Chen¹, Meiyi Deng¹, Yuanxiu Lin¹, Mengyao Li¹, Wen He¹, Yan Wang¹, Yong Zhang¹, Ya Luo¹, Qing Chen¹, Xiaorong Wang¹, Haoru Tang¹

Affiliation

¹ College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

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.

Keywords: Antioxidant capacity; Postharvest quality; Strawberry; γ-aminobutyric acid.