TY - JOUR
T1 - Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning
AU - Yun, Ze
AU - Gao, Huijun
AU - Chen, Xi
AU - Chen, Zhongsuzhi
AU - Zhang, Zhengke
AU - Li, Taotao
AU - Qu, Hongxia
AU - Jiang, Yueming
N1 - Funding Information:
This study was financially supported by the National Key Research and Development Program of China (No. 2016YFD0400904 ), National Natural Science Foundation of China (Grant No. 31671911 ), Project from Guangdong Academy of Agricultural Sciences of China (Grant No. 201803XX ), and Project from Guangdong Academy of Agricultural Sciences (Grant No. 201603TD ).
Funding Information:
This research was funded by the National Key Research and Development Program of China , grant number 2016YFD0400904 ; National Natural Science Foundation of China , grant number 31671911 ; Project from Guangdong Academy of Agricultural Sciences of China, grant number 201803XX ; Project from Guangdong Academy of Agricultural Sciences, grant number 201603TD .
Funding Information:
This research was funded by the National Key Research and Development Program of China, grant number 2016YFD0400904; National Natural Science Foundation of China, grant number 31671911; Project from Guangdong Academy of Agricultural Sciences of China, grant number 201803XX; Project from Guangdong Academy of Agricultural Sciences, grant number 201603TD.This study was financially supported by the National Key Research and Development Program of China (No. 2016YFD0400904), National Natural Science Foundation of China (Grant No. 31671911), Project from Guangdong Academy of Agricultural Sciences of China (Grant No. 201803XX), and Project from Guangdong Academy of Agricultural Sciences (Grant No. 201603TD).
Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2021/1/30
Y1 - 2021/1/30
N2 - Litchi fruit were exposed to 0.7 PPM hydrogen water (HW) before storage at 25 ± 1 ℃. 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 (O2−·) 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.
AB - Litchi fruit were exposed to 0.7 PPM hydrogen water (HW) before storage at 25 ± 1 ℃. 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 (O2−·) 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.
KW - Ascorbic acid-related characters
KW - Glutathione-related characters
KW - Postharvest storage
KW - Reactive oxygen species-related characters
KW - Secondary metabolite-related characters
KW - ‘Huaizhi’
UR - https://www.scopus.com/pages/publications/85089136281
U2 - 10.1016/j.foodchem.2020.127618
DO - 10.1016/j.foodchem.2020.127618
M3 - Article
C2 - 32771896
AN - SCOPUS:85089136281
SN - 0308-8146
VL - 336
JO - Food Chemistry
JF - Food Chemistry
M1 - 127618
ER -