Institute of Fruit Tree Research, Guangdong, Academy of Agricultural Sciences, Guangzhou, China.
College of Horticulture, South China Agricultural University, Guangzhou, China.
Food Chem. 2024 Sep 30;453:139694. doi: 10.1016/j.foodchem.2024.139694. Epub 2024 May 16.
Previous studies have indicated that hydrogen-rich water (HW) treatment can delay fruit ripening and senescence. However, little is known about the HW-delaying pulp breakdown. In this study, eight physiological characteristics revealed that HW treatment delayed both pericarp browning and pulp breakdown of litchi fruit. To gain a comprehensive understanding of the changes in litchi pulp, a combination of multiple metabolomics and gene expression analyses was conducted, assessing 67 primary metabolites, 103 volatiles, 31 amino acids, and 13 crucial metabolite-related genes. Results showed that HW treatment promoted starch degradation, decelerated cell wall degradation and glycolysis, and maintained the flavor and quality of litchi fruit. Furthermore, HW treatment stimulated the production of volatile alcohols, aldehydes, ketones, olefins, and amino acids, which might play a vital role in HW-delaying pulp breakdown. This study sheds light on the mechanism by which HW delayed pulp breakdown by investigating small molecule metabolites and metabolic pathways.
先前的研究表明，富氢水（HW）处理可以延缓果实的成熟和衰老。然而，HW 延缓果肉崩溃的机制尚不清楚。本研究通过 8 项生理特性表明，HW 处理延缓了荔枝果皮褐变和果肉崩溃。为了全面了解荔枝果肉的变化，进行了多种代谢组学和基因表达分析的组合，评估了 67 种主要代谢物、103 种挥发性物质、31 种氨基酸和 13 种关键代谢物相关基因。结果表明，HW 处理促进了淀粉的降解，减缓了细胞壁的降解和糖酵解，并保持了荔枝果实的风味和品质。此外，HW 处理刺激了挥发性醇、醛、酮、烯烃和氨基酸的产生，这可能在 HW 延缓果肉崩溃中发挥重要作用。本研究通过研究小分子代谢物和代谢途径，揭示了 HW 延缓果肉崩溃的机制。
