Guava is a cold-sensitive fruit and is prone to appear chilling injury symptoms such as surface browning and a water stain in the core of fruit during cold storage, which seriously affects the commercial value and storage life of guava fruit. ‘Xiguahong’ guava fruit, the main cultivar planted in Fujian, was used as the experimental material to investigate the effects of different concentrations (0, 1.25, 2.5, 5, 10 mmol/L) of γ-aminobutyric acid (GABA) treatment on the quality and cold tolerance of postharvest guava fruits stored at (4±1) ℃. The results showed that, compared with the control fruit, GABA treatment could effectively reduce the postharvest chilling injury index, respiration and ethylene release rate of guava fruit, and maintain higher fruit hardness and contents of soluble solids, titratable acid, vitamin C and total sugar of guava fruit. In addition, GABA treatment was beneficial for maintaining a brighter surface of guava fruit with higher L value and h° value, delayed the weight loss of the fruit and kept a higher marketable rate of guava fruit. Therefore, GABA treatment could enhance the cold tolerance and maintain the quality of harvested guava fruit during cold storage. Among different concentrations, 2.5 mmol/L GABA treatment could most greatly alleviate the chilling injury of guava fruit, which offered a practical technique to reduce the chilling injury and prolonged the storage and transportation period of guava fruit.
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