Comparative Effect of GABA and 1-MCP in Maintaining Strawberry Fruit Quality During Cold Storage

Strawberries (Fragaria x ananassa Duch.) are highly perishable fruits with a short postharvest shelf life, requiring effective preservation techniques. This study evaluates the efficacy of γ-aminobutyric acid (GABA) and 1-methylcyclopropene (1-MCP) in maintaining strawberry quality during cold storage. Freshly harvested strawberries were treated with different concentrations of GABA (1–20 mM), and a commercial 1-MCP concentration was suggested for strawberries (250 nL L⁻1) before being stored at 2 °C for up to 12 days. Different quality, physiological, and biochemical parameters were evaluated every 3 days after harvest. Results showed that both GABA and 1-MCP treatments effectively delayed fruit senescence. GABA demonstrated a higher effect on reducing weight loss, around 35.01% and 5.29% for 10 mM GABA and 1-MCP, respectively, compared to control fruit after 12 days at 2 °C. These substances also were effective in preserving firmness, but better maintenance was observed for 10 mM GABA than for 1-MCP (5.11 ± 0.43 and 3.49 ± 0.37 N, respectively) compared with control fruit after 12 days at 2 °C (2.56 ± 0.46 N). On the other hand, lower GABA concentrations (1–5 mM) and 1-MCP were particularly effective in delaying colour evolution and maintaining cell membranes and bioactive compounds such as polyphenols. In conclusion, as a postharvest treatment, GABA potentially offers an alternative or complement to 1-MCP in prolonging strawberry storability. These findings could contribute to developing sustainable strategies to reduce postharvest losses and improve strawberry marketability.