The role of hydrogen water in delaying ripening of banana fruit during postharvest storage

被引：46
作者：
Yun, Ze [1 ]
Gao, Huijun [2 ]
Chen, Xi [1 ]
Duan, Xuewu [1 ]
Jiang, Yueming [1 ,3 ]
机构：
[1] Chinese Acad Sci, Ctr Econ Bot, Key Lab Plant Resources Conservat & Sustainable U, Core Bot Gardens,South China Bot Garden, Guangzhou, Peoples R China
[2] Guangdong Acad Agr Sci, Inst Fruit Tree Res, Guangzhou, Peoples R China
[3] Univ Chinese Acad Sci, Coll Adv Agr Sci, Beijing 100039, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 373卷
基金：
中国国家自然科学基金;
关键词：
Cell wall degradation; Ethylene synthesis and signaling; Fruit degreening; Fruit flavor; Fruit softening; Starch degradation; VARIETIES;
D O I：
10.1016/j.foodchem.2021.131590
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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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页数：10
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