Fan Zhongqi, Lin Bin, Lin Hetong, Lin Mengshi, Chen Jianye, Lin Yifen
Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
Food Chem X. 2022 Jan 10;13:100208. doi: 10.1016/j.fochx.2022.100208. eCollection 2022 Mar 30.
This study developed a useful technique to maintain quality and mitigate chilling injury of cold-stored Chinese olive fruit. Influence of dose (0, 0.5, 1.0, 1.5, 2.0 mM) of γ-aminobutyric acid (GABA) on the quality attributes and chilling damage of Chinese olive when stored at 2 °C for 100 d was investigated. Compared to control samples, GABA-treated fruit displayed lower chilling injury index, cell membrane permeability, and weight loss percentage, but higher hue angle ° value, higher levels of chlorophyll, total soluble sugar, sucrose, total soluble solids, titratable acid, and tannin, and 1.0 mM GABA is the optimal concentration to retain the quality attributes and reduce the chilling injury of Chinese olive fruit during cold storage.
本研究开发了一种有效的技术来保持冷储橄榄果实的品质并减轻冷害。研究了γ-氨基丁酸（GABA）剂量（0、0.5、1.0、1.5、2.0 mM）对橄榄在2℃下储存100天的品质属性和冷害的影响。与对照样品相比，经GABA处理的果实冷害指数、细胞膜通透性和失重率较低，但色相角°值较高，叶绿素、总可溶性糖、蔗糖、总可溶性固形物、可滴定酸和单宁含量较高，1.0 mM GABA是在冷藏期间保持橄榄果实品质属性并减少冷害的最佳浓度。
