Document Type : Research Article
Authors
1
Department of Horticultural Science Engineering, Faculty of Agriculture, Shahid Bahonar University, Kerman, Iran.
2
Department of Horticulture, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
10.22067/jhs.2024.86061.1314
Abstract
In this study, the effect of post-harvest treatment of gamma-aminobutyric acid (GABA) with concentrations (zero, 2.5 and 5 mM) in the form of immersion for 5 minutes on frostbite and antioxidant properties of banana fruit during storage in The temperature was evaluated at 5 degrees Celsius. Sampling was done every 4 days on days 0, 4, 8, 12, 16, 20 and 24 of storage. The experiment was conducted in the form of a completely randomized design in three replications. Various traits such as frost damage, malondialdehyde, antioxidant enzymes including catalase, ascorbate peroxidase, peroxidase, superoxide dismutase, DPPH radical inhibition capacity and H2O2 accumulation rate were evaluated. The results of this research showed that the amount of frostbite in banana fruits was lower in response to 5 mM GABA treatment, which was associated with a decrease in ion leakage and malondialdehyde accumulation. Control fruits had the highest amount of ion leakage and frost damage. The activity level of antioxidant enzymes as well as antioxidant capacity increased in banana fruits during the cold storage period under the influence of GABA treatments compared to the control. The amount of H2O2 accumulation, which is one of the most important indicators of oxidative stress in cells, increased under low temperature storage in the control treatment more than the GABA treatments. In the treatment of 5 mM GABA, the amount of H2O2 remained almost constant during the storage period. 5 mM GABA treatment was the most effective treatment to reduce the effects of frostbite and preserve the antioxidant properties of Cavendish variety banana fruits during long-term storage.In this study, the effect of post-harvest treatment of gamma-aminobutyric acid (GABA) with concentrations (zero, 2.5 and 5 mM) in the form of immersion for 5 minutes on frostbite and antioxidant properties of banana fruit during storage in The temperature was evaluated at 5 degrees Celsius. Sampling was done every 4 days on days 0, 4, 8, 12, 16, 20 and 24 of storage. The experiment was conducted in the form of a completely randomized design in three replications. Various traits such as frost damage, malondialdehyde, antioxidant enzymes including catalase, ascorbate peroxidase, peroxidase, superoxide dismutase, DPPH radical inhibition capacity and H2O2 accumulation rate were evaluated. The results of this research showed that the amount of frostbite in banana fruits was lower in response to 5 mM GABA treatment, which was associated with a decrease in ion leakage and malondialdehyde accumulation. Control fruits had the highest amount of ion leakage and frost damage. The activity level of antioxidant enzymes as well as antioxidant capacity increased in banana fruits during the cold storage period under the influence of GABA treatments compared to the control. The amount of H2O2 accumulation, which is one of the most important indicators of oxidative stress in cells, increased under low temperature storage in the control treatment more than the GABA treatments. In the treatment of 5 mM GABA, the amount of H2O2 remained almost constant during the storage period. 5 mM GABA treatment was the most effective treatment to reduce the effects of frostbite and preserve the antioxidant properties of Cavendish variety banana fruits during long-term storage. In the treatment of 5 mM GABA, the amount of H2O2 remained almost constant during the storage period. 5 mM GABA treatment was the most effective treatment to reduce the effects of frostbite and preserve the antioxidant properties of Cavendish variety banana fruits during long-term storage.In the treatment of 5 mM GABA, the amount of H2O2 remained almost constant during the storage period. 5 mM GABA treatment was the most effective treatment to reduce the effects of frostbite and preserve the antioxidant properties of Cavendish variety banana fruits during long-term storage.In the treatment of 5 mM GABA, the amount of H2O2 remained almost constant during the storage period. 5 mM GABA treatment was the most effective treatment to reduce the effects of frostbite and preserve the antioxidant properties of Cavendish variety banana fruits during long-term storage.In the treatment of 5 mM GABA, the amount of H2O2 remained almost constant during the storage period. 5 mM GABA treatment was the most effective treatment to reduce the effects of frostbite and preserve the antioxidant properties of Cavendish variety banana fruits during long-term storage.In the treatment of 5 mM GABA, the amount of H2O2 remained almost constant during the storage period. 5 mM GABA treatment was the most effective treatment to reduce the effects of frostbite and preserve the antioxidant properties of Cavendish variety banana fruits during long-term storage.In the treatment of 5 mM GABA, the amount of H2O2 remained almost constant during the storage period. 5 mM GABA treatment was the most effective treatment to reduce the effects of frostbite and preserve the antioxidant properties of Cavendish variety banana fruits during long-term storage.
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