期刊
FOOD CHEMISTRY
卷 373, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131590
关键词
Cell wall degradation; Ethylene synthesis and signaling; Fruit degreening; Fruit flavor; Fruit softening; Starch degradation
资金
- National Natural Science Foundation of China [32072640]
Experiments showed that hydrogen water treatment delayed banana ripening by reducing ethylene production and respiratory rate, as well as slowing down chlorophyll degradation and cell wall degradation. It maintained fruit firmness and increased starch content in the fruit pulp.
Experiments were conducted to identify the role of hydrogen water (HW) in banana fruit ripening. Banana fruit soaked with 0.8 ppm HW showed longer ripening than control fruit. HW treatment significantly reduced ethylene production and respiratory rate, and inhibited the expressions of ethylene synthesis- and signaling-related genes. Similarly, HW treatment inhibited the down-regulation of chlorophylls binding proteins and delayed the increase of chromaticity a*, b* and L* in banana peel. Furthermore, HW-treated peel exhibited lower expressions of cell wall degradation-related genes and higher levels of fruit firmness, pectin, hemicellulose and lignin. In addition, HWtreated pulp exhibited higher levels of starch, lower level of total soluble solids (TSS) and lower expression of flavor-related genes. Microstructural observation further confirmed that HW treatment delayed the degradations of starch and cell walls. Those results indicated that HW treatment delayed banana ripening via the role of ethylene in relation to degreening, flavor and softening.
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