Effect of Different Low-temperature Storage Methods on γ-Aminobutyric Acid Accumulation and Storage Quality of Litchi
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Abstract:
Litchi chinensis Sonn. cv. Guiwei was analyzed to test the effects of ice-temperature storage, cold acclimation combined with ice-temperature storage, and cold storage on γ-aminobutyric acid (GABA) accumulation in litchi. Changes in the texture, color, and sensory qualities of litchi during the storage period were compared. The results showed that GABA concentration in fruits increased significantly from cold acclimation combined with ice-temperature storage; the high concentration was maintained and the peak concentration (15.65 mmol/kg FW) was 2.49-fold higher than that of the sample without cold-storage treatment. GABA concentration was positively correlated with glutamate decarboxylase (GAD; EC 4.1.1.15) activity, and showed an opposite trend with the variation in GABA transaminase (GABA-T; EC 2.6.1.19) activity. This indicates that GABA accumulation in litchi results mainly from increased GAD activity and decreased GABA-T activity. The total soluble protein, fresh firmness, pericarp color, and sensory quality of litchi fruits subjected to cold acclimation combined with ice-temperature storage were significantly better than those of fruits subjected to ice-temperature storage or cold storage. Litchi fruits may exhibit chilling injury in ice-temperature storage without cold-acclimation, decreasing their commercial value. Cold acclimation combined with ice-temperature storage favors GABA accumulation and quality maintenance, showing to be a suitable method for storing litchi fruits.
