Potential Preharvest Application of γ-Aminobutyric Acid (GABA) on Improving Quality of ‘Verna’ Lemon at Harvest and during Storage
Fátima Badiche-El Hilali | Juan Miguel Valverde | Huertas Díaz-Mula | María Serrano | Daniel Valero | Salvador Castillo
γ-aminobutyric acid (GABA) is a naturally occurring plant compound that acts as a signalling agent during stress conditions, mainly due to unstable events, although sometimes the endogenous content does not reach sufficient levels. Thus, the main aim of this study was to apply GABA preharvest treatments in lemon and to study its effects on quality attributes at harvest and during postharvest storage. GABA was applied as foliar spray at 10, 50, and 100 mM, and quality traits during 28 days of storage at two temperatures (at 2 and 10 °C) were determined. Results show that all GABA treatments had a positive effect on reducing the weight losses and fruit softening. In addition, crop yield in terms of kg tree<sup>−1</sup> and fruit number tree<sup>−1</sup> was improved for the first and second harvest as well as the total phenolics content and total antioxidant activity (TAA). In conclusion, GABA at 50 mM concentration was the most effective preharvest treatment, enhancing shelf life being enhanced for 14 and 7 days at 2 and 10 °C, respectively, with respect to control lemons.
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