γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit

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 gamma-aminobutyric acid (GABA) on the quality attributes and chilling damage of Chinese olive when stored at 2 degrees 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 h degrees 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.

Automated summary

This study developed a useful technique to maintain quality and mitigate chilling injury of cold-stored Chinese olive fruit. The use of gamma-aminobutyric acid (GABA) at specific doses reduced chilling injury index, cell membrane permeability, and weight loss percentage, while enhancing color, chlorophyll, total soluble sugar, titratable acid, and tannin levels.