文献类型： 外文期刊
作者： Hu, Huali 1 ; Li, Pengxia 1 ; Wang, Yuning 1 ; Gu, Rongxin 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
关键词： Kiwifruit;Hydrogen-rich water;Cell wall metabolism;Antioxidant activities;Postharvest storage
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： 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·,O_2~(·-), and ·OH)-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.
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