Details

Autor(en) / Beteiligte

• Ali, Sajid
• Khan, Ahmad Sattar
• Nawaz, Aamir
• Naz, Safina
• Ejaz, Shaghef
• Shah, Anis Ali
• Haider, Muhammad Wasim

Titel

The combined application of Arabic gum coating and γ-aminobutyric acid mitigates chilling injury and maintains eating quality of ‘Kinnow’ mandarin fruits

Ist Teil von

• International journal of biological macromolecules, 2023-05, Vol.236, p.123966-123966, Article 123966

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2023

Quelle

MEDLINE

Beschreibungen/Notizen

• Low temperature storage of citrus generally extends the storage potential but leads to chilling injury appearance on the rind of fruits. The said physiological disorder has been found associated with changes in the metabolism of cell walls and other attributes. In this work, the influence of Arabic gum [AG (10 %)] and γ-amminobutyric acid [GABA (10 mmol L−1)] either alone or in combined form was studied on fruits of ‘Kinnow’ mandarin during storage at 5 ± 1 °C for 60 days. The results exhibited that the combined AG + GABA treatment significantly suppressed weight loss (5.13 %), chilling injury (CI) symptoms (2.41 score), incidence of disease (13.33 %), respiration rate [(4.81 μmol kg−1 h−1) RPR] and ethylene production [(0.86 nmol kg−1 h−1) EPR]. In addition, AG + GABA application reduced relative electrolyte (37.89 %) leakage (REL), malondialdehyde [(25.99 nmol kg−1) MDA], superoxide anion [(15.23 nmol min−1 kg−1) O2•−] and hydrogen peroxide [(27.08 nmol kg−1) H2O2] along with lower lipoxygenase [(23.81 U mg−1 protein) LOX] and phospholipase D [(14.07 U mg−1 protein) PLD] enzyme activities compared with control. The AG + GABA treated ‘Kinnow’ group showed higher glutamate decarboxylase [(43.18 U mg−1 protein) GAD] and lower GABA transaminase [(15.93 U mg−1 protein) GABA-T] activity having higher endogenous GABA (42.02 mg kg−1) content. The fruits treated with AG + GABA exhibited higher cell walls (CW) components such as Na2CO3-soluble pectin [(6.55 g kg−1) NCSP], chelate-soluble pectin [(7.13 g kg−1) CSP] and protopectin [(11.03 g kg−1) PRP] concentrations along with lower water-soluble pectin [(10.64 g kg−1) WSP] compared to control. In addition, ‘Kinnow’ fruits treated with AG + GABA showed higher firmness (8.63 N) and lower activities of CW degrading such as cellulase [(11.23 U mg−1 protein) CX], polygalacturonase [(22.59 U mg−1 protein) PG], pectin methylesterase [(15.61 U mg−1 protein) PME] and β-galactosidase [(20.64 U mg−1 protein) β-Gal] enzymes. The activity of catalase [(41.56 U mg−1 protein) CAT], ascorbate peroxidase [(55.57 U mg−1 protein) APX], superoxide dismutase [(52.93 U mg−1 protein) SOD] and peroxidase [(31.02 U mg−1 protein) POD] was also higher in combined treatment. In addition, AG + GABA treated fruits showed better biochemical and sensory attributes than the control. So, combined AG + GABA could be used for CI mitigation and storage life prolongation of ‘Kinnow’ fruits. •Arabic gum (AG) and γ-amminobutyric acid (GABA) effect was studied on Kinnow fruits.•AG + GABA treated fruits showed lower chilling injury, mass loss and disease incidence.•The combination reduced oxidative stress and inhibited LOX and PLD enzymes activity.•AG + GABA conserved cell wall components with lower CX, PG, PME and β-Gal activity.•AG + GABA maintained antioxidant activities with better biochemical and sensory quality.