Liu Shuang, Zha Zhuping, Chen Shuqi, Tang Rui, Zhao Yaoyao, Lin Qiong, Duan Yuquan, Wang Ke
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China.
Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China.
J Sci Food Agric. 2023 Mar 30;103(5):2675-2680. doi: 10.1002/jsfa.12272. Epub 2022 Oct 24.
Kiwifruit is prone to chilling stress and displays chilling injury (CI) such as lignification; however, the underlying physicochemical mechanism remains largely unknown. Here, the changes in levels of quality attributes, lignin biosynthesis, antioxidant system and sugars were compared in kiwifruit between control and hydrogen-rich water (HRW) treatments during cold storage for 90 days at 0 °C.
The results reveal that HRW is an effective measure for CI alleviation, as indicated by the decrease in lignification level with repressed peroxidase activity but enhanced polyphenol oxidase activity. The amelioration of membrane peroxidation was suggested by the repressed levels of H O and malondialdehyde. They were accompanied by the improvement of antioxidant system, which is supported by the enhancement of sugars including fructose and glucose.
In conclusion, HRW can enhance chilling tolerance, as suggested by the alleviation of lignification through inhibiting peroxidase activity and elevating the antioxidant system to attenuate membrane peroxidation. © 2022 Society of Chemical Industry.
猕猴桃容易受到冷害胁迫，并表现出如木质化等冷害损伤；然而，其潜在的物理化学机制在很大程度上仍不清楚。在此，比较了在0°C下冷藏90天期间，对照处理和富氢水（HRW）处理的猕猴桃果实品质属性、木质素生物合成、抗氧化系统和糖类水平的变化。
结果表明，HRW是减轻冷害的有效措施，这表现为木质化水平降低，过氧化物酶活性受到抑制，但多酚氧化酶活性增强。H₂O₂和丙二醛水平的降低表明膜过氧化作用得到改善。它们伴随着抗氧化系统的改善，包括果糖和葡萄糖在内的糖类增加也支持了这一点。
总之，HRW可以增强猕猴桃的耐冷性，这表现为通过抑制过氧化物酶活性减轻木质化，并提高抗氧化系统以减轻膜过氧化作用。© 2022化学工业协会。
