College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
Air Liquide (China) R&D Co., Ltd, Shanghai 201108, China.
Food Chem. 2022 May 30;377:131953. doi: 10.1016/j.foodchem.2021.131953. Epub 2021 Dec 27.
The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) application on the flavor of cultivated strawberry (Fragaria × ananassa 'Benihoppe'). Compared with surface water, HNW enhanced the volatile profiles, sugar-acid ratio, and sensory attributes (e.g., aroma, flavor, and overall liking) with/without fertilizer application. Meanwhile, flavor components such as esters (e.g., ethyl hexanoate), acids (e.g., hexanoic acid), and soluble sugars (including glucose, fructose, and sucrose) significantly contributed to increased strawberry flavor achieved with HNW. Importantly, HNW may alleviate the negative effects of fertilizers on strawberry fruit aroma. Further study elucidated that the aroma-related genes (including FaLOX, FaADH, FaAAT, FaQR, FaOMT, and FaNES1) were involved in the accumulation of specific volatiles after HNW treatment. This study provided evidence that the practical application of H can improve horticultural product quality at a lower carbon cost.
提高水果风味是生产者和种植者面临的挑战。本研究调查了采前氢纳米气泡水（HNW）处理对栽培草莓（Fragaria × ananassa 'Benihoppe'）风味的影响及其机制。与表面水相比，HNW 增强了挥发性成分、糖酸比和感官属性（如香气、风味和整体喜好），无论是否施加肥料。同时，风味物质如酯类（如己酸乙酯）、酸类（如己酸）和可溶性糖（包括葡萄糖、果糖和蔗糖）显著增加了 HNW 处理后草莓的风味。重要的是，HNW 可能减轻肥料对草莓果实香气的负面影响。进一步的研究表明，与香气相关的基因（包括 FaLOX、FaADH、FaAAT、FaQR、FaOMT 和 FaNES1）参与了 HNW 处理后特定挥发性物质的积累。本研究提供了证据表明，实际应用 H 可以以更低的碳成本提高园艺产品的质量。
