Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning
文献类型： 外文期刊
作者： Yun, Ze 1 ; Gao, Huijun 2 ; Chen, Xi 1 ; Chen, Zhongsuzhi 1 ; Zhang, Zhengke 3 ; Li, Taotao 1 ; Qu, Hongxia 1 ; Jiang, Yu 1 ;
作者机构： 1.Chinese Acad Sci, Ctr Econ Bot, Key Lab Plant Resources Conservat & Sustainable U, Core Bot Gardens,South China Bot Garden, Guangzhou, Peoples R China
2.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Guangzhou, Peoples R China
3.Hainan Univ, Coll Food Sci & Technol, Haikou, Hainan, Peoples R China
关键词： Ascorbic acid-related characters; Glutathione-related characters; 'Huaizhi'; Postharvest storage; Reactive oxygen species-related characters; Secondary metabolite-related characters
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 336 卷
页码：
收录情况： SCI
摘要： Litchi fruit were exposed to 0.7 PPM hydrogen water (HW) before storage at 25 +/- 1 degrees C. HW treatment delayed the pericarp browning and maintained the total soluble solids (TSS) of litchi fruit. Then, a total of 25 antioxidant system-related characters were determined to evaluate the effects of HW on antioxidant system during pericarp browning. Compared with control pericarp, the pericarp of HW-treated litchi fruit exhibited higher levels of superoxide radical (O-2 center dot) scavenging activity, glutathione (GSH), monodehydroascorbate reductase (MDHAR), polyphenol oxidase (PPO) and total flavonoids during whole storage, higher levels of hydrogen peroxide (H2O2), catalase (CAT), glutathione disulfide (GSSG), ascorbate oxidase (AAO) and total phenols only on day 1, and higher levels of ascorbate peroxidase (APX), total anthocyanin, glutathione reductase (GR) and glutathione peroxidases (GPX) at later stage of storage. Those HW-induced antioxidant system-related characters might directly or indirectly enhanced the antioxidant capacity and delayed the pericarp browning of litchi.
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