γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit

► GABA treatment inhibited chilling injury development in cold-stored peach fruit. ► GABA treatment induced higher activities of antioxidant enzymes. ► GABA-treated fruit showed higher ATP content and energy charge. ► Chilling tolerance was induced by GABA in peaches, due to increased ATP content and antioxidant system.