Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China.
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China.
Food Chem. 2014 Aug 1;156:100-9. doi: 10.1016/j.foodchem.2014.01.067. Epub 2014 Jan 30.
The effect of hydrogen-rich water (HRW) on prolonging the shelf life of kiwifruit and possible underlying mechanisms were assessed. Our results revealed that HRW (30%, 80%, and 100%) displayed different effects in inhibiting the rot of kiwifruit. Among these treatments, 80% HRW had the most significant effect by decreasing the rot incidence and preserving the firmness of kiwifruit. This conclusion was supported by the fact that 80% HRW treatment could effectively alleviate pectin solubilization and reduce the activities of cell wall-degrading enzymes. On the other hand, HRW treatment was able to reduce the respiration intensity, increase the activity of superoxide dismutase, decrease lipid peroxidation level, and maintain the radical (DPPH,O2(-),andOH)-scavenging activity of kiwifruit. Moreover, the inner membrane of mitochondria exhibited higher integrity. Thus, our results demonstrate that HRW treatment could delay fruit ripening and senescence during storage by regulating the antioxidant defence.
评估了富氢水（HRW）对延长猕猴桃货架期的影响及其可能的潜在机制。我们的结果表明，HRW（30%、80%和 100%）在抑制猕猴桃腐烂方面表现出不同的效果。在这些处理中，80%HRW 通过降低腐烂发生率和保持猕猴桃的硬度，效果最为显著。这一结论得到了以下事实的支持：80%HRW 处理可以有效地减轻果胶的溶解，并降低细胞壁降解酶的活性。另一方面，HRW 处理能够降低呼吸强度，增加超氧化物歧化酶的活性，降低脂质过氧化水平，并保持猕猴桃的自由基（DPPH、O2(-)和 OH）清除活性。此外，线粒体内膜表现出更高的完整性。因此，我们的结果表明，HRW 处理可以通过调节抗氧化防御来延缓果实在储存过程中的成熟和衰老。
