据《Scientia Horticulturae》的一篇研究报道(http://dx.doi.org/10.1016/j.scienta.2014.01.022),来自中国浙江大学的研究人员研究了外源γ-氨基丁酸(GABA)对香蕉皮冷害和抗氧化能力的影响。研究人员用20 mM GABA对香蕉进行真空渗透处理后贮藏于7℃的环境中,20天后分析其冷害指数、丙二醛含量、总酚含量、脯氨酸含量、POD(过氧化物酶)、几丁质酶(PAL)、羧酸 According to a study by Scientia Horticulturae (http://dx.doi.org/10.1016/j.scienta.2014.01.022), researchers from Zhejiang University in China studied the effects of exogenous γ-aminobutyric acid (GABA ) On the chilling injury and antioxidant capacity of banana peel. Using 20 mM GABA, the banana was stored under vacuum at 7 ℃ for 20 days and its chilling injury index, malondialdehyde content, total phenolic content, proline content, POD (peroxidase) Chitinase (PAL), carboxylic acid