Effect of exogenous γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel

Wang, Yansheng; Luo, Zisheng; Huang, Xiaogu; Yang, Kailin; Gao, Shujun; Du, Rong

doi:10.1016/j.scienta.2014.01.022

Cited by 174 publications

(126 citation statements)

References 33 publications

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“…The symptoms of chilling injury increased with the cold storage time, although these symptoms have manifested and intensified especially during the evaluation period at 22°C±0.39 for all cultivars ( Figure 4A). Similar results were observed in bananas from the AAA group stored at low temperatures (Wang et al, 2014;WU et al, 2014).…”

Section: Resultssupporting

confidence: 85%

“…Several studies have been conducted on control postharvest banana quality, discussing storage conditions and treatments to prolong its shelf life (FERNANDES et al, 2010;WANG et al, 2014;ZHANG et al, 2010). The maintenance of cold storage from harvesting to marketing is undoubtedly the main technique available to delay senescence of plants (MARTINS et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Cold Tolerance of Banana Fruits of Different Cultivars

et al. 2016

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-The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.Keywords: Musa spp. Chilling injury. Storage. Shelf life. TOLERÂNCIA AO FRIO DE FRUTOS DE DIFERENTES CULTIVARES DE BANANEIRASRESUMO -O objetivo deste trabalho foi avaliar a tolerância dos frutos de diferentes cultivares de bananeira a baixa temperatura de armazenamento. Foram utilizados frutos das bananas Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) e Caipira (AAA). Utilizaram-se buquês com três frutos, mantidos em câmara fria por 7, 14 e 21 dias, com temperatura média de 10,53±0,37°C e umidade relativa do ar de 85%. Posteriormente, os buquês foram transferidos para a temperatura de 22±0,39°C e avaliados por 16 dias. Os frutos dos cultivares estudados peraneceram verdes após 21 dias de armazenamento a 10,53±0,37°C. Frutos do Nanicão não completaram o amadurecimento após serem transferidos para a temperatura de 22°C, quando armazenados por 7 dias à baixa temperatura, apresentando frutos mais firmes, com casca verde, baixos teores de sólidos solúveis e acidez titulável. Após 21 dias de armazenamento refrigerado, os frutos de todos os cultivares completaram o amadurecimento, depois de transferidos para temperatura ambiente. Os danos por frio aumentaram com o avanço do tempo de armazenamento refrigerado, para todos os cultivares. Nanicão, Caipira e Maçã apresentaram sintomas mais evidentes de dano por frio. As bananas Prata e Vitória mostraram-se mais tolerantes ao armazenamento refrigerado na temperatura de 10,53°C por até 21 dias, exibindo amadurecimento normal após a transferência para a temperatura de 22°C.Palavras-chave: Musa spp. Injúria por frio. Armazenamento. Vida de prateleira.

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Section: Resultssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Cold Tolerance of Banana Fruits of Different Cultivars

et al. 2016

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“…POD activity increased during storage and showed higher values than initial. In confirmation, Wang et al (2014) reported that POD activity gradually increased in 'Brazil' bananas peel during 20 days of storage at 7°C. However, other antioxidant enzymes such as superoxide dismutase (SOD) activity decreased in 'Namwa' bananas peel during 10 days of storage at 6 and 12°C (Kondo et al 2005).…”

Section: Discussionmentioning

confidence: 75%

“…The observed decrease in total phenols concentration during storage are in accordance with those of Kondo et al (2005) who found that total phenols concentration decreased in the peel of 'Namwa' bananas stored at 6°C but slightly changed in fruit stored at 12°C for 6 days. Also, Wang et al (2014) found that phenols in the peel of 'Brazil' banana slightly increased during the first 10 days of storage at 7°C then sharply decreased for the rest of storage period. The decrease of phenols concentration in fruit during ripening might be due to breakdown of cell structure because of the senescence phenomena during storage (Macheix et al 1990).…”

Section: Discussionmentioning

confidence: 94%

Postharvest chitosan, gallic acid and chitosan gallate treatments effects on shelf life quality, antioxidant compounds, free radical scavenging capacity and enzymes activities of ‘Sukkari’ bananas

et al. 2017

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The effect of postharvest chitosan, gallic acid (GA) and chitosan gallate (CG) dipping treatments at different concentrations on quality parameters, antioxidant compounds, free radical scavenging capacity (FRSC) and enzymes activities of 'Sukkari' bananas were studied during storage (ripening) at 20 ± 2°C and 60-70% RH for 13 days. Weight loss and peel color index (the change from green to yellow) increased while, membrane stability index of peel tissues, pulp firmness and acidity decreased during storage. CG and GA treatments slowed down the changes in these parameters compared to control. Total soluble solids (TSS) concentration increased during storage and was lower at CG than other treatments. TSS/acid ratio increased during storage and showed higher value after storage than initial. This ratio was lower at 1% chitosan, 0.075% GA and CG treatments than control. Both vitamin C and total flavonoids concentrations decreased during storage and were not affected by the applied treatments. Total phenols concentration decreased during storage and was higher at acetic acid and the high rate of chitosan, GA and CG treatments than control. FRSC (DPPH IC 50 values) of fruit peel ranged from 2.54 to 4.19 lg phenolics concentration among the treatments. FRSC was not affected by the applied treatments but increased (lower IC 50 value) during shelf life. The possible relations of these biochemical changes with the activities of the enzymes a-amylase, xylanase, polygalacturonase, peroxidase and polyphenoloxidase were discussed. It is concluded that postharvest CG and GA treatments delayed ripening and maintained better quality parameters of 'Sukkari' bananas during 13 days of shelf life than control.

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“…It has been evaluated that OA postpone ripening of some climacteric as banana, prevents browning of litchi fruit and banana, increases resistance to chilling injury and extends postharvest shelf life. 5 There are few studies about OA treatments [5][6][7][8][9] indicated that L-ascorbic acid was higher in GABA treated fruit compaterd OA and control arils. The sugar content of pomegranate fruit shows quality of fruit and it varies among cultivars.…”

Section: Introductionmentioning

confidence: 99%

Effects of the Alternative Postharvest Treatments on ‘Hicaznar’ Pomegranate Fruit Phytochemicals, Organic Acids and Sugar Content

Öz¹

2017

IJPER

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Background: There are many alternative techniques have been used for preserving fruits quality and extent shelf life by reducing metabolic activities which promote their quality changes negatively during storage to understand the metabolic process in fresh fruits. Objective: The main objective of this study was to investigate effects of postharvest treatment of gamma-aminobutyric acid (GABA) and oxalic acids (OA) on phytochemicals, organic acid and sugar content of 'Hicaznar' pomegranate fruit. Method: The pomegranate arils were immersed external three different concentrations (0, 2.5 and 5 mM) of OA and GABA after minimally process of fruit. Total phenolic, anthocyanin, antioxidant activities, organic acid sugar content of treated and control fruit arils were analysed. Results: The present results were indicated that in general, glucose and sucrose sugar contents of fruit slightly decreased at the end of the storage while fructose and sorbitol content slightly increased. Conclusion: OA treated group showed better antiradical activity than GABA treated arils while TAC was higher in GABA treated arils at the end of storage. Total phenolic contents of pomegranate arils were changed significantly during storage.

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Effect of exogenous γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel

Cited by 174 publications

References 33 publications

Cold Tolerance of Banana Fruits of Different Cultivars

Cold Tolerance of Banana Fruits of Different Cultivars

Postharvest chitosan, gallic acid and chitosan gallate treatments effects on shelf life quality, antioxidant compounds, free radical scavenging capacity and enzymes activities of ‘Sukkari’ bananas

Effects of the Alternative Postharvest Treatments on ‘Hicaznar’ Pomegranate Fruit Phytochemicals, Organic Acids and Sugar Content

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