氢水在延缓香蕉果实采后贮藏期间成熟的作用。

The role of hydrogen water in delaying ripening of banana fruit during postharvest storage.

机构信息

Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Center of Economic Botany, Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China.

Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China.

出版信息

Food Chem. 2022 Mar 30;373(Pt B):131590. doi: 10.1016/j.foodchem.2021.131590. Epub 2021 Nov 11.

DOI:10.1016/j.foodchem.2021.131590

PMID:34802805

Abstract

Experiments were conducted to identify the role of hydrogen water (HW) in banana fruit ripening. Banana fruit soaked with 0.8 ppm HW showed longer ripening than control fruit. HW treatment significantly reduced ethylene production and respiratory rate, and inhibited the expressions of ethylene synthesis- and signaling-related genes. Similarly, HW treatment inhibited the down-regulation of chlorophylls binding proteins and delayed the increase of chromaticity a*, b* and L* in banana peel. Furthermore, HW-treated peel exhibited lower expressions of cell wall degradation-related genes and higher levels of fruit firmness, pectin, hemicellulose and lignin. In addition, HW-treated pulp exhibited higher levels of starch, lower level of total soluble solids (TSS) and lower expression of flavor-related genes. Microstructural observation further confirmed that HW treatment delayed the degradations of starch and cell walls. Those results indicated that HW treatment delayed banana ripening via the role of ethylene in relation to degreening, flavor and softening.

摘要

进行了实验以确定含氢水（HW）在香蕉果实成熟过程中的作用。与对照果实相比，浸泡在 0.8ppmHW 中的香蕉果实成熟时间更长。HW 处理显著降低了乙烯的产生和呼吸速率，并抑制了乙烯合成和信号相关基因的表达。同样，HW 处理抑制了叶绿素结合蛋白的下调，并延缓了香蕉果皮颜色 a*、b和 L的增加。此外，HW 处理的果皮表现出较低的细胞壁降解相关基因表达和较高的果实硬度、果胶、半纤维素和木质素水平。此外，HW 处理的果肉表现出较高的淀粉含量、较低的总可溶性固体（TSS）含量和较低的风味相关基因表达。微观结构观察进一步证实，HW 处理通过与脱绿、风味和软化相关的乙烯作用延迟了淀粉和细胞壁的降解。这些结果表明，HW 处理通过与脱绿、风味和软化相关的乙烯作用延迟了香蕉的成熟。