Effect of exogenous γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel
Effect of exogenous γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel
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DOI：
10.1016/j.scienta.2014.01.022
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发表时间：
2014-03-26
影响因子：
4.3
通讯作者：
Du, Ruixue
中科院分区：
文献类型：
--
作者：
Wang, Yansheng;Luo, Zisheng;Du, Ruixue
为评价γ -氨基丁酸（GABA）对香蕉果实冷害（Cl）、CI指数、丙二醛（MDA）、总酚类物质、脯氨酸、过氧化物酶（POD）、苯丙氨酸解氨酶（PAL）、δ (l)-吡啶-5-羧基晚合成酶（P5CS）、脯氨酸脱氢酶（PDH）活性的影响，经20 mM GABA真空浸渍，7℃保存20 d，分析铁还原抗氧化电位（FRAP）测定和1,1-二苯基- 1-2-吡啶酰肼（DPPH）自由基清除活性。GABA处理延缓了Cl指数、电解质泄漏和MDA含量的增加，促进了总酚类物质和脯氨酸的积累。GABA处理显著提高了P5CS、POD和PAL的活性，抑制了PDH的活性。gaba处理香蕉果实前10 d的FRAP测定和DPPH自由基清除活性显著高于对照果实。结果表明，GABA通过脯氨酸积累和增强抗氧化防御系统，对减轻香蕉果实冷害具有重要作用。GABA处理是抑制香蕉果实冷害和保持果实品质的有效途径。(C) 2014 Elsevier B.V.版权所有
In order to evaluate the effects of gamma-aminobutyric acid (GABA) on chilling injury (Cl) of banana fruit, CI index, malondialdehyde (MDA), total phenolics, proline, the activities of peroxidase (POD), phenylalanine ammonia-lyase (PAL), Delta(l)-pyrroline-5-carboxy-late synthetase (P5CS), proline dehydrogenase (PDH), ferric reducing antioxidant potential (FRAP) assay and 1,1-dipheny1-2-picrylhydrazyl (DPPH) radical scavenging activity were analyzed after pretreated 20 mM GABA vacuum infiltration and stored at 7 C for 20 days. GABA treatment retarded the increase of Cl index, electrolyte leakage and MDA content, while promoted the accumulation of total phenolics and proline. GABA treatment significantly enhanced the activities of P5CS, POD and PAL, while inhibited the activity of PDH. FRAP assay and DPPH radical scavenging activity of GABA-treated banana fruit were significantly higher than control fruit in the first 10 days. The results suggest that application of GABA plays an important role in alleviating banana fruit chilling injury through proline accumulation and enhancement of antioxidant defense system. GABA treatment may act as a promising approach in inhibiting chilling injury and maintaining quality of banana fruit. (C) 2014 Elsevier B.V. All rights reserved.