Zhang Jing, Chen Xuezhen, Liu Qingqing, Li Meiling, Feng Shujuan, Lin Mingyu, Chen Yihui, Lin Hetong
College of Tea and Food Science, Wuyi University, Wuyishan, Fujian 354300, China.
Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Food Chem X. 2024 Jul 14;23:101644. doi: 10.1016/j.fochx.2024.101644. eCollection 2024 Oct 30.
Effects of slightly acidic electrolyzed water (SAEW) on the storability, quality attributes, and reactive oxygen species (ROS) metabolism of litchis were investigated. Results showed that SAEW-treated litchis presented better quality attributes and storability than control litchis. On storage day 5, the commercially acceptable fruit rate of control litchis was 42%, while SAEW-treated litchis displayed 59% higher rate of commercially acceptable fruit, 21% lower pericarp browning index, and 13% lower weight loss percentage than control litchis. Additionally, compared to control litchis, SAEW-treated litchis demonstrated higher activities of SOD, CAT and APX, higher levels of GSH, AsA, DPPH radical scavenging ability, and reducing power, but lower O generation rate, lower levels of HO and MDA. These findings indicated that SAEW treatment could elevate antioxidant capacity and ROS scavenging ability, reduce ROS production and accumulation, and lower membrane lipid peroxidation, thereby retaining the quality attributes and storability of litchis.
研究了微酸性电解水（SAEW）对荔枝贮藏性、品质属性和活性氧（ROS）代谢的影响。结果表明，经SAEW处理的荔枝比对照荔枝具有更好的品质属性和贮藏性。在贮藏第5天，对照荔枝的商业可接受果实率为42%，而经SAEW处理的荔枝商业可接受果实率比对照荔枝高59%，果皮褐变指数低21%，失重率低13%。此外，与对照荔枝相比，经SAEW处理的荔枝表现出更高的超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和抗坏血酸过氧化物酶（APX）活性，更高的谷胱甘肽（GSH）、抗坏血酸（AsA）水平，更高的1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除能力和还原力，但超氧阴离子（O ）生成速率更低，过氧化氢（HO）和丙二醛（MDA）水平更低。这些结果表明，SAEW处理可以提高抗氧化能力和ROS清除能力，减少ROS的产生和积累，并降低膜脂过氧化，从而保持荔枝的品质属性和贮藏性。
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