ArticleFrontiers in plant science2022
γ-Aminobutyric acid treatment induced chilling tolerance in postharvest peach fruit by upregulating ascorbic acid and glutathione contents at the molecular level.
Article in Frontiers in plant science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 34 citations in OpenAlex.
- Exogenous γ-aminobutyric acid application delays onset of ripening in Grenache, Chardonnay, and Shiraz grape berries.Plant & cell physiology · 2026Article
- Chitosan-Mediated Metabolic Regulation Alleviates Cold Damage and Enhances Quality in Dwarf Bananas.Foods (Basel, Switzerland) · 2026Article
- β-Ionone Treatment Enhances the Antioxidant Capacity in Postharvest Broccoli (Foods (Basel, Switzerland) · 2025Article
- Cold storage characteristics of hardy kiwifruit,Frontiers in plant science · 2025Article
- Innovative Postharvest Management for Hass Avocado at the Preclimacteric Stage: A Combined Technology with GABA and 1-MCP.Foods (Basel, Switzerland) · 2024Article
- Antioxidant Systems and Quality in Sweet Cherries Are Improved by Preharvest GABA Treatments Leading to Delay Postharvest Senescence.International journal of molecular sciences · 2023Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Peach fruit was treated with 5 mM γ-aminobutyric acid (GABA) to further investigate the mechanism by which GABA induced chilling tolerance. Here, we found that GABA not only inhibited the occurrence of chilling injury in peach fruit during cold storage but also maintained fruit quality. Most of the ascorbic acid (AsA) and glutathione (GSH) biosynthetic genes were up-regulated by GABA treatment, and their levels were increased accordingly, thus reducing chilling damage in treated peaches. Meanwhile, the increased transcript of genes in the AsA-GSH cycle by GABA treatment was also related to the induced tolerance against chilling. GABA treatment also increased the expression levels of several candidate ERF transcription factors involved in AsA and GSH biosynthesis. In conclusion, our study found that GABA reduced chilling injury in peach fruit during cold storage due to the higher AsA and GSH contents by positively regulating their modifying genes and candidate transcription factors.
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