|Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning.|
Yun Z, Gao H, Chen X, Chen Z, Zhang Z, Li T, Qu H, Jiang Y.
Food chemistry. 2021; 336(): 127618
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. CI - Copyright (c) 2020 Elsevier Ltd. All rights reserved.