The objective of this study was to determine the effect of calcium chloride and calcium lactate pretreatments at different concentrations (1, 1.5 and 2% w/v) on enzymatic browning of clingstone and freestone peaches following high-pressure processing (HPP) at 200 MPa for 10 min. Proton nuclear magnetic resonance (H-NMR) relaxometry indicated that following calcium pretreatment and HPP, both pea...

The cold-sensitive peach fruits are prone to chilling injury (CI). ?-aminobutyric acid (GABA) has been confirmed effectively improve peaches’ cold tolerance. This research aimed probe the role of dynamic changes in membrane lipid metabolism GABA-mediated tolerance and reveal underlying mechanisms based on metabolomics. GABA treatment improved by reducing phosphatidic (PA) accumulation via inhib...