Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit.
Huali Hu, Pengxia Li, Yuning Wang, Rongxin Gu · Food chemistry · 2014
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Independent study record
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H2HUBB TAKEAWAY
On the other hand, HRW treatment was able to reduce the respiration intensity, increase the activity of superoxide dismutase, decrease lipid peroxidation level, and maintain the radical (DPPH,O₂(-),andOH)-scavenging activity of kiwifruit. This source-grounded publication contributes evidence relevant to molecular hydrogen and is retained in a transparent general research category when a more specific study design is not supported by the indexed record.
How Molecular Hydrogen Was Addressed
The effect of hydrogen-rich water (HRW) on prolonging the shelf life of kiwifruit and possible underlying mechanisms were assessed.
What the Publication Reported
On the other hand, HRW treatment was able to reduce the respiration intensity, increase the activity of superoxide dismutase, decrease lipid peroxidation level, and maintain the radical (DPPH,O₂(-),andOH)-scavenging activity of kiwifruit.
H₂ Mechanisms / Biological Findings
The effect of hydrogen-rich water (HRW) on prolonging the shelf life of kiwifruit and possible underlying mechanisms were assessed.
Authors’ Conclusion
The authors concluded that the results demonstrate that HRW treatment could delay fruit ripening and senescence during storage by regulating the antioxidant defence.