Effect of Fresh-cut Treatment on γ-Aminobutyric Acid(GABA)Accumulation in Kiwi Fruit

To explore the effect of fresh-cut treatment on the accumulation of gamma-aminobutyric acid(GABA)in kiwi fruit. In this paper,kiwi fruit was used as raw material to study the effects of different fresh cutting treatments(slice and dice)on GABA accumulation in kiwifruit and the possible mechanism. The results showed that the fresh-cut processing process could induce the accumulation of GABA in kiwi fruit,and dicing treatment increased the activity of Glutamate decarboxylase(GAD),the GAD activity in the diced group reached 120 U/g,while the activity of the GABA transaminase(GABA-T)was only 1.78 U/g,which was significantly lower than the control group. During storage(0~9 d),the content of the Glutamate decreased and the content of the GABA went up. The concentrations of polyamines(PAs),which produced GABA through Polyamine degradation pathway,were also decreased with the storage time. Diamine oxidase(DAO)and polyamine oxidase(PAO)activities in the diced group increased with the storage time,thereby promoting the conversion of polyamines to GABA. No significant differences were observed among total amount of the bacterial colony,vitamin C and titratable acid contents under dicing treatment. The content of soluble solids in the diced group was slightly lower than that in the control group during the later storage period(6~9 d). This article will provide a theoretical basis for GABA enrichment and transformation technology in fresh-cut fruit and vegetables and the development of products rich in GABA functional factors.