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Food Chem. 2014 Aug 1;156:100-9. doi: 10.1016/j.foodchem.2014.01.067. Epub 2014 Jan 30.

Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit.

Author information

1
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China.
2
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China. Electronic address: lpx213@126.com.

Abstract

The effect of hydrogen-rich water (HRW) on prolonging the shelf life of kiwifruit and possible underlying mechanisms were assessed. Our results revealed that HRW (30%, 80%, and 100%) displayed different effects in inhibiting the rot of kiwifruit. Among these treatments, 80% HRW had the most significant effect by decreasing the rot incidence and preserving the firmness of kiwifruit. This conclusion was supported by the fact that 80% HRW treatment could effectively alleviate pectin solubilization and reduce the activities of cell wall-degrading enzymes. On the other hand, HRW treatment was able to reduce the respiration intensity, increase the activity of superoxide dismutase, decrease lipid peroxidation level, and maintain the radical (DPPH,O2(-),andOH)-scavenging activity of kiwifruit. Moreover, the inner membrane of mitochondria exhibited higher integrity. Thus, our results demonstrate that HRW treatment could delay fruit ripening and senescence during storage by regulating the antioxidant defence.

KEYWORDS:

Antioxidant activities; Cell wall metabolism; Hydrogen-rich water; Kiwifruit; Postharvest storage

PMID:
24629944
DOI:
10.1016/j.foodchem.2014.01.067
[Indexed for MEDLINE]

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