Document Type : Original Article
Authors
1 Department of Biology, Faculty of Sciences, Ilam University, Ilam, Iran
2 Department of Biology, Faculty Of Science, University of Qom, Iran
Abstract
γ-Aminobutyric acid (GABA), a plant growth regulator and bioactive compound, plays an important role in fruits. The presented study aimed to investigate the impact of applying γ-aminobutyric acid (GABA) externally on strawberry fruit's quality and postharvest shelf-life. To determine the most effective GABA concentration, strawberries were treated with 0, 2, 5, and 10 mmol. L-1 GABA for five minutes, followed by storage at 90% relative humidity at 4 °C for 12 days. The findings revealed that the use of GABA in concentrations of 5 mM have a significant effect on reducing fruit decay and weight loss. Moreover, treatment with 5 or 10 mmol. L-1 of GABA noticeably delayed senescence of strawberry fruit. GABA treatments at 5 or 10 mmol. L-1 resulted in a significant decrease in the accumulation of hydrogen peroxide (H2O2) and Malondialdehyde (MDA), while it promoted the accumulation of phenols and flavonoids, which ultimately enhanced the antioxidant capacity. The study also demonstrated that exogenous GABA treatment positively influences the concentration of endogenous GABA and total anthocyanin content. Ascorbic acid content was not significantly affected by GABA treatment. Overall, the optimal GABA concentration for enhancing strawberry quality and extending the postharvest shelf-life of the fruit was determined to be 5 mmol. L-1 .
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