期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 103, 期 5, 页码 2675-2680出版社
WILEY
DOI: 10.1002/jsfa.12272
关键词
kiwifruit; hydrogen-rich water; chilling injury; lignification; sugars
Hydrogen-rich water treatment can enhance chilling tolerance in kiwifruit by inhibiting peroxidase activity and improving the antioxidant system to attenuate lignification and membrane peroxidation.
BACKGROUND Kiwifruit is prone to chilling stress and displays chilling injury (CI) such as lignification; however, the underlying physicochemical mechanism remains largely unknown. Here, the changes in levels of quality attributes, lignin biosynthesis, antioxidant system and sugars were compared in kiwifruit between control and hydrogen-rich water (HRW) treatments during cold storage for 90 days at 0 degrees C. RESULTS The results reveal that HRW is an effective measure for CI alleviation, as indicated by the decrease in lignification level with repressed peroxidase activity but enhanced polyphenol oxidase activity. The amelioration of membrane peroxidation was suggested by the repressed levels of H2O2 and malondialdehyde. They were accompanied by the improvement of antioxidant system, which is supported by the enhancement of sugars including fructose and glucose. CONCLUSION In conclusion, HRW can enhance chilling tolerance, as suggested by the alleviation of lignification through inhibiting peroxidase activity and elevating the antioxidant system to attenuate membrane peroxidation. (c) 2022 Society of Chemical Industry.
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