γ-Aminobutyric Acid (Gaba) In Fresh-Cut Fruits And Vegetables
[gamma]-Aminobutyric acid (GABA) is an ubiquitous four carbon non-protein amino acid, that was first identified in potato tuber tissue in 1949. Subsequently, it has received further attention in microorganism, plant and animal systems. GABA plays significant roles in physiological responses of plants to environmental stresses, and also is recognized as a major inhibitory neurotransmitter in the central nervous system and may contribute to human health. GABA metabolism occurs via the GABA shunt which involves in plant stress responses and postharvest systems. However, there is an absence of research on GABA concentrations in fresh-cut fruits and vegetables. In this study, the GABA concentrations, the relationship between GABA concentrations, antioxidants and the total antioxidant activity, and the effects of postharvest treatment on GABA in fresh-cut fruits and vegetables during 9 days at 5 [MASCULINE ORDINAL INDICATOR]C have been investigated. The results indicated that GABA concentrations vary widely among different types of fresh-cut products. Total phenolics, flavonoids and ascorbic acid concentrations were associated with total antioxidant activity in phytochemical extract of different fresh-cut products, but no relationships with antioxidant activity were detected. GABA concentrations accumulated in fresh-cut cauliflower and pineapple during storage and the accumulations showed not related and negatively related, respectively, to antioxidants including vitamin C, total phenolics and flavonoids.
M.S., Horticultural Biology
Master of Science
dissertation or thesis