γ-Aminobutyric acid is involved in overlapping pathways against chilling injury by modulating glutamate decarboxylase and defense responses in papaya fruit

Ghulam Khaliq; Sajid Ali; Shaghef Ejaz; Gholamreza Abdi; Yahya Faqir; Jiahua Ma; Mohammed Wasim Siddiqui; Asgar Ali

doi:10.3389/fpls.2023.1233477

Frontiers in Plant Science (Nov 2023)

γ-Aminobutyric acid is involved in overlapping pathways against chilling injury by modulating glutamate decarboxylase and defense responses in papaya fruit

Ghulam Khaliq,
Sajid Ali,
Shaghef Ejaz,
Gholamreza Abdi,
Yahya Faqir,
Jiahua Ma,
Mohammed Wasim Siddiqui,
Asgar Ali

Affiliations

Ghulam Khaliq: Department of Horticulture, Faculty of Agriculture, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Pakistan
Sajid Ali: Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
Shaghef Ejaz: Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
Gholamreza Abdi: Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, Iran
Yahya Faqir: Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Southwest University of Science and Technology, Mianyang, China
Jiahua Ma: Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Southwest University of Science and Technology, Mianyang, China
Mohammed Wasim Siddiqui: Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India
Asgar Ali: Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia

DOI: https://doi.org/10.3389/fpls.2023.1233477
Journal volume & issue: Vol. 14

Abstract

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The effect of γ-aminobutyric acid (GABA) treatment at two concentrations (1 mM or 5 mM) on papaya fruit stored at 4°C and 80%–90% relative humidity for 5 weeks was investigated. The application of GABA at 5 mM apparently inhibited chilling injury, internal browning, electrolyte leakage, malondialdehyde (MDA), hydrogen peroxide (H2O2), polyphenol oxidase (PPO), phospholipase D (PLD), and lipoxygenase (LOX) activities of papaya fruit. Fruit treated with 5 mM GABA enhanced the activities of ascorbate peroxidase (APX), catalase (CAT), glutathione reductase (GR), superoxide dismutase (SOD), glutamate decarboxylase (GAD), and phenylalanine ammonia-lyase (PAL). In addition, GABA treatment significantly displayed higher levels of proline, endogenous GABA accumulation, phenolic contents, and total antioxidant activity than the nontreated papaya. The results suggested that GABA treatment may be a useful approach to improving the chilling tolerance of papaya fruit by reducing oxidative stress and enhancing the defense system.

Published in Frontiers in Plant Science

ISSN: 1664-462X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Agriculture: Plant culture
Website: https://www.frontiersin.org/journals/plant-science

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