Effects of exogenous γ-aminobutyric acid treatment on browning and food-borne pathogens in fresh-cut apples

Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review

“…Among them, organic acids such as citric acid, ascorbic acid, malic acid, and oxalic acid have been systematically studied in many anti‐browning reports, which showed these components inhibited the browning occurrence mainly by reducing pH or directly interacting with PPO active site (Dokhanieh & Aghdam, 2016; Liu et al, 2013; Rojas‐Graü et al, 2008; Supapvanich et al, 2012; Tinello & Lante, 2017). In addition, N‐acetylcysteine, glutathione, oxyresveratrol, 24‐epibrassinolide, γ‐aminobutyric acid, procyanidin, and some plant essential oil also exhibited strong antioxidant ability which could be used to control the browning of fresh‐cut produce based on their effect on PPO and related antioxidant pathway (Gao et al, 2017; Gao, Wu, et al, 2018; Kim et al, 2014; Li et al, 2007).…”

“…In recent, Gao et al (2017) found that 80 nM 24‐epibrassinolide significantly inhibited the browning of fresh‐cut lotus root slices due to the activation of the antioxidant system, reduction of membrane lipid peroxidation as well as inhibition of phenolics accumulation. In addition, the anti‐browning activity of γ‐aminobutyric acid (20 g/L) was better than the same concentration of citric acid on fresh‐cut apple and potato (Gao, Wu, et al, 2018; Gao, Zeng, et al, 2018). The reason was probably due to the alteration in the expression level of genes related to browning enzymes and phenolic substrates (Zhao et al, 2021).…”

“…Other enzymes such as POD, PAL, superoxide dismutase (SOD), and catalase (CAT) are also closely related to the browning of fresh‐cut produce (Augusto et al, 2016; Li et al, 2020; Liu et al, 2019). The studies showed that γ‐aminobutyric acid improved the activity of POD, CAT, and SOD and decreased the PAL activity of fresh‐cut potatoes and apples (Gao, Wu, et al, 2018; Gao, Zeng, et al, 2018). The activities of PAL and POD vary with the type of fruits, vegetables, and plant extracts (Bernaś & Jaworska, 2015; Kim et al, 2014).…”

Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples

“…The BI of all fruits increased rapidly in the initial 2 d of storage and rose smoothly thereafter. This was because reactive oxygen species (ROS) triggered by physical stress damaged the original compartmentalization functions of cell membrane, allowing polyphenol substrates to contact with the polyphenol oxidase and phenol peroxidases, causing rapid browning of fresh-cut apples (Gao et al, 2018). After 10 d storage, the freshcut apples packaged with CG film obtained significantly (p < 0.05) higher browning index than CG-TA II and CG-TA III films (62.8, 56.8 and 56 for CG, CG-TA II and CG-TA III, respectively).…”

Calcium Treatment Alleviates Pericarp Browning of ‘Nanguo’ Pears by Regulating the GABA Shunt After Cold Storage

“…Reduced cold injury in bananas by GABA is associated with the accumulation of proline and triggers the antioxidant defense system ( Wang et al., 2014 ). GABA immersing can significantly inhibit the browning process of fresh-cut apples during postharvest storage ( Gao et al., 2018 ).…”