Gibberellic Acid-based Food Preservation Solution

Exogenous gibberellic acid (GA) are widely used in agriculture and food fields due to their properties related to plant development, to delay fruit and vegetable ripening and maintain good pre- and post-harvest quality. Aprofood deeply explores the mechanism of action of GA and is committed to providing global customers with a full range of food preservation solutions.

Introduction of Gibberellic Acid

Gibberellins consist of a large class of plant growth hormones discovered in the 1930s that are synthesized from geranylgeranyl diphosphate via the terpene pathway and have a basic structure formed by a gibberellin tetracyclic backbone. Of these, only four are biologically active, including gibberellic acid (GA), a natural plant growth regulator with multifunctional physiological activities in plants, such as breaking seed dormancy, promoting flower bud differentiation and stem elongation, and delaying senescence of plant organs. It can be obtained from plants, fungi and bacteria. There are different GA products on the market and they can be found in liquid or solid formulations containing only GA or other bioactive gibberellin mixtures and can be applied to a wide variety of plant species, including crops and fruits.

Application of Gibberellic Acid in Food Preservation

GA has the advantages of high efficiency, non-toxicity, biodegradability and no residue, and is widely used in pre-harvest treatment and post-harvest preservation of fruits. For example, GA can delay senescence in dandelion leaves, bananas, rose petals, processed lettuce, and sesame seeds. Antioxidant enzyme activities, key growth parameters and nutritional status of salt-stressed maize plants were improved by exogenous application of GA. In addition, GA treatment could effectively reduce the chilling injury index of ripe green tomato fruits during long-term cold storage. Therefore, the application of exogenous GA may be a promising way to improve the postharvest quality and preservation of fruits and vegetables.

Our Solutions

Aprofood delves into the signaling mechanism of gibberellic acid and applies it to postharvest fruit preservation. With rich experience and expertise, we have the ability to provide global customers with a full range of gibberellic acid-based food preservation solutions.

• In our solution, we focus on the application of exogenous GA in different fruit and vegetable varieties. Based on the signal mechanism of gibberellin, we can comprehensively evaluate the effects of pre-harvest application of GA on the quality of fruits and vegetables by regulating the expression level of related genes and enzyme activities, and the effects of post-harvest application of GA on the respiration and antioxidant system of fruits and vegetables.
• Our solutions can be customized according to the customer's project characteristics. We provide the combined formulation and formulation optimization of GA and other phytohormones, and the combined solution of GA and other preservation methods (physical, chemical, biological), And the development of food preservation preparations and materials based on GA.

Our Advantages

Professional Team and Rich Experience

Experienced in Food Preservation

Various Solutions are Provided

One-stop Service Process

Aprofood is committed to providing extensive support to customers around the world in food preservation related research. If you are interested or have not found a suitable option, please contact us to learn more about our food preservation related solutions!

References

1. Zhu, D., Wang, C., Liu, Y., Ding, Y., Winters, E., Li, W., & Cheng, F. (2021). Gibberellic acid maintains postharvest quality of Agaricus bisporus mushroom by enhancing antioxidative system and hydrogen sulfide synthesis. Journal of food biochemistry, 45(10), e13939.
2. Hu, Z., Weijian, L., Yali, F., & Huiquan, L. (2018). Gibberellic acid enhances postharvest toon sprout tolerance to chilling stress by increasing the antioxidant capacity during the short-term cold storage. Scientia Horticulturae, 237, 184-191.