ArticleFood chemistry: X2022
γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 34 citations in OpenAlex.
- A Review ofFoods (Basel, Switzerland) · 2026Review
- Melatonin alleviated chilling injury of cold-stored passion fruit by modulating cell membrane structure via acting on antioxidant ability and membrane lipid metabolism.Current research in food science · 2025Article
- Investigation of Effects of Cushioning Packaging on the Physiological and Quality Changes in Chinese Olive Fruits During Cold Chain Transportation.Foods (Basel, Switzerland) · 2024Article
- Innovative Postharvest Management for Hass Avocado at the Preclimacteric Stage: A Combined Technology with GABA and 1-MCP.Foods (Basel, Switzerland) · 2024Article
- Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system.Food chemistry: X · 2024Article
- Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review.Food chemistry: X · 2024Review
- Synergistic effects of gamma-aminobutyric acid and melatonin on seed germination and cadmium tolerance in tomato.Plant signaling & behavior · 2023Article
- Effects of L-Cysteine and γ-Aminobutyric Acid Treatment on Postharvest Quality and Antioxidant Activity of Loquat Fruit during Storage.International journal of molecular sciences · 2023Article
- A New Regulatory Network Controls Chilling Injury in Peach Fruit by γ-Aminobutyric Acid.Foods (Basel, Switzerland) · 2023Article
- Chinese olive (Frontiers in pharmacology · 2023Review
- Exogenous Application of Melatonin to Green Horn Pepper Fruit Reduces Chilling Injury during Postharvest Cold Storage by Regulating Enzymatic Activities in the Antioxidant System.Plants (Basel, Switzerland) · 2022Article
- Amelioration of chilling injury and enhancement of quality maintenance in cold-stored guava fruit by melatonin treatment.Food chemistry: X · 2022Article
- γ-Aminobutyric acid treatment induced chilling tolerance in postharvest peach fruit by upregulating ascorbic acid and glutathione contents at the molecular level.Frontiers in plant science · 2022Article
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study developed a useful technique to maintain quality and mitigate chilling injury of cold-stored Chinese olive fruit. Influence of dose (0, 0.5, 1.0, 1.5, 2.0 mM) of γ-aminobutyric acid (GABA) on the quality attributes and chilling damage of Chinese olive when stored at 2 °C for 100 d was investigated. Compared to control samples, GABA-treated fruit displayed lower chilling injury index, cell membrane permeability, and weight loss percentage, but higher hue angle
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