γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit.

During storage, the hue angle ( h ° value) of fruit color in control samples showed a decreasing trend from 146.5° at day 0 to 104.22° at day 100, while it declined from 146.5° at day 0 to 119.06° at day 100 in 1.0 mM GABA-treated fruit, with a notably ( p < 0.05) difference between control and 1.0 mM GABA-treated samples during 20 ∼ 100 d ( Fig. 3 B), indicating that the fruit color changed faster in control samples while retained at a relatively stable level in 1.0 mM GABA-treated fruit, which showed a similar trend as the chlorophyll content.

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