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Long-term storage of pear fruit at low temperature can retard senescence but may result in pericarp browning. We previously reported that increasing endogenous γ-aminobutyrate (GABA) content by exogenous GABA treatment can maintain mitochondrial structure integrity, thereby alleviating pericarp browning of ‘Nanguo’ pears after cold storage. Here, we tested the effectiveness of Ca 2+  treatment on pericarp browning in relation to GABA biosynthesis. Fruit browning was reduced by treatment with Ca 2+  after 180 days of storage. Pericarp Ca 2+  and calmodulin content in treated fruit increased, and concomitantly, endogenous GABA content, key GABA synthesis-related enzyme activity, and gene expression were upregulated. Moreover, the mitochondrial structure in the pericarp tissue was found to be well preserved. Thus, Ca 2+  treatment effectively reduced pericarp browning of refrigerated ‘Nanguo’ pears owing to improvement in the GABA biosynthesis capacity in the fruit.

Calcium Treatment Alleviates Pericarp Browning of ‘Nanguo’ Pears by Regulating the GABA Shunt After Cold Storage