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Immersion with β-aminobutyric acid delays senescence and reduces decay in postharvest strawberry fruit during storage at 20℃

WANG Lei  ZHANG Hua  YUE Yutong  LIU Ran  ZENG Qinghua  ZHENG Yonghua  
【摘要】:Freshly harvested strawberry fruit were immersed with 20 mmol L~(-1) β-aminobutyric acid(BABA) for 10 min and then stored at 20 for 3 d to investigate the effect of BABA on fruit senescence and postharvest decay.The results showed that BABA treatment markedly inhibited the increase of ion leakage,lipoxygenase(LOX) activity and malondialdehyde(MDA) content.The treatment enhanced activities of glutathione reductase(GR),ascorbate peroxidase(APX),superoxide dismutase(SOD),catalase(CAT) and glutathione peroxidase(GPX).BABA treatment resulted in lower activities of polygalacturonase(PG) and pectinmethylesterase(PME) compared with the control.Furthermore,BABA transiently inhibited the expression of FaPG and FaPME.These results indicate that the delay in fruit senescence by BABA may be due to depressed ion leakage and malondialdehyde content,reduced oxidative stress,and retarded fruit softening,which might collectively contribute to disease resistance in strawberry fruit.

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