Food and Fermentation Industries >

2024 , Vol. 50 >Issue 2: 93 - 99

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033675

Effect of exogenous γ-aminobutyric acid on postharvest quality of longan fruit

  • ZHOU Tong ,
  • REN Xinru ,
  • HUANG Qiuting ,
  • CHEN Yuxian ,
  • WANG Yanhua ,
  • LI Xiaomei ,
  • LI Jing
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  • 1(College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China)
    2(Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China)
    3(School of chemistry and chemical engineering, Jinan 250022, China)

Received date: 2022-09-17

  Revised date: 2022-10-20

  Online published: 2024-02-27

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Abstract

To investigate the effect of exogenous γ-aminobutyric acid (GABA) on the storage and preservation of fresh longan after harvesting, the effects of different concentrations (5,10,15 mol/L) of GABA on the browning index, weight loss, colour difference, hardness, membrane permeability, pulp autolysis index, the contents of total phenols, flavonoids, titratable acids, and malondialdehyde of longan fruit skin were investigated. Results showed that different concentrations of GABA treatments could effectively reduce the browning index, weight loss, membrane permeability, flesh autolysis index, and malondialdehyde content of longan fruit peel, maintain the color difference of fruit peel, flesh hardness, and titratable acid content, and better promote the accumulation of total phenols and flavonoids, thus better maintaining the appearance and nutritional quality of longan. The best preservation effect was achieved in the 15 mmol/L GABA treatment group. After 6 days of storage at room temperature, the peel browning index, fruit weight loss, and flesh autolysis index of this treatment group were 24%, 33.3%, and 38.7% lower than those of the control group, while the membrane permeability and malondialdehyde content were 17.2% and 23.1% lower than those of the control group, respectively, while the peel L*, b* and flesh hardness were 1.16, 1.15, and 1.23 times higher than those of the control group, the total phenol and flavonoid contents were 1.33 and 1.52 times higher than those of the control, respectively, and the titratable acid content was 1/3 less than that of the control. This indicated that GABA treatment could reduce water loss from the fruit, reduce browning of the peel, delay autolysis of the flesh, maintain the integrity and stability of the cell membrane, maintain the color of the peel and hardness of the flesh, and thus effectively maintain the appearance and quality of fresh longan. At the same time, it could promote the accumulation of total phenols and flavonoids, and maintain a certain amount of titratable acid content, so that longan has better nutritional value and taste, and has a better preservation effect.

Key words： γ-aminobutyric acid; longan; freshness; quality; storage

Cite this article

ZHOU Tong , REN Xinru , HUANG Qiuting , CHEN Yuxian , WANG Yanhua , LI Xiaomei , LI Jing . Effect of exogenous γ-aminobutyric acid on postharvest quality of longan fruit[J]. Food and Fermentation Industries, 2024 , 50(2) : 93 -99 . DOI: 10.13995/j.cnki.11-1802/ts.033675

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