Hydrogen‐rich water alleviates chilling injury‐induced lignification of kiwifruit by inhibiting peroxidase activity and improving antioxidant system

Liu, Shuang; Zha, Zhuping; Chen, Shuqi; Tang, Rui; Zhao, Yaoyao; Lin, Qiong; Duan, Yuquan; Wang, Ke

doi:10.1002/jsfa.12272

Cited by 8 publications

(2 citation statements)

References 34 publications

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“…Although the precise mechanisms behind H 2 activity in cells have yet to be elucidated, the ability of H 2 to act as an effective antioxidant in plants and produce is now welldocumented [8,[64][65][66]. One of the primary functions of H 2 utilization in both agricultural and clinical settings is as an antioxidant, first demonstrated by Ohsawa et al (2007), in a rodent model of ischemia/reperfusion injury [38].…”

Section: Incorporating H 2 In the Packaging Environment Of Foodmentioning

confidence: 99%

How Hydrogen (H2) Can Support Food Security: From Farm to Fork

Russell,

Nenov,

Hancock

2024

Applied Sciences

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Molecular hydrogen (H2) is a low-molecular-weight, non-polar and electrochemically neutral substance that acts as an effective antioxidant and cytoprotective agent, with research into the effects of H2 incorporation into the food chain, at various stages, rapidly gaining momentum. H2 can be delivered throughout the food growth, production, delivery and storage systems in numerous ways, including as a gas, as hydrogen-rich water (HRW), or with hydrogen-donating food supplements such as calcium (Ca) or magnesium (Mg). In plants, H2 can be exploited as a seed-priming agent, during seed germination and planting, during the latter stages of plant development and reproduction, as a post-harvest treatment and as a food additive. Adding H2 during plant growth and developmental stages is noted to improve the yield and quality of plant produce, through modulating antioxidant pathways and stimulating tolerance to such environmental stress factors as drought stress, enhanced tolerance to herbicides (paraquat), and increased salinity and metal toxicity. The benefits of pre- and post-harvest application of H2 include reductions in natural senescence and microbial spoilage, which contribute to extending the shelf-life of animal products, fruits, grains and vegetables. This review collates empirical findings pertaining to the use of H2 in the agri-food industry and evaluates the potential impact of this emerging technology.

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Section: Incorporating H 2 In the Packaging Environment Of Foodmentioning

confidence: 99%

How Hydrogen (H2) Can Support Food Security: From Farm to Fork

Russell,

Nenov,

Hancock

2024

Applied Sciences

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“…Kiwifruit is prone to lignification induced by chilling stress, and this process can be alleviated by hydrogen-rich water [81]. A chitosan coating suppressed postharvest juice sac granulation and lignification in pummelo fruit by inhibiting the activities and transcript levels of lignin synthesis genes [82].…”

Section: Other Bioactive Regulatorsmentioning

confidence: 99%

More or Less: Recent Advances in Lignin Accumulation and Regulation in Horticultural Crops

Wang,

Wu,

Chen

et al. 2023

Agronomy

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Lignin is an important secondary metabolite that maintains the mechanical strength of horticultural plants and enhances their ability to respond to external environmental changes such as biotic and abiotic stresses. However, excessive accumulation of lignin can lead to lignification of horticultural products, reducing their taste quality and nutritional value. Therefore, the lignin content of horticultural products needs to be controlled at a reasonable level, and studying and regulating lignin metabolism is very meaningful work. This article focuses on the synthesis, accumulation, and regulation of lignin in horticultural crops in recent years, provides a systematic analysis of its molecular mechanism and application prospects, and sheds insights into the directions that need further research in the future. This article provides an important basis for the regulation of lignin accumulation and lignification in horticultural crops and proposes new ideas for improving the quality of horticultural crops.

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Consumption of Hydrogen-Treated Foods Provides Nutritional and Health Benefits

Alwazeer

2024

Advances in Biochemistry in Health and Disease

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Hydrogen‐rich water alleviates chilling injury‐induced lignification of kiwifruit by inhibiting peroxidase activity and improving antioxidant system

Cited by 8 publications

References 34 publications

How Hydrogen (H2) Can Support Food Security: From Farm to Fork

How Hydrogen (H2) Can Support Food Security: From Farm to Fork

More or Less: Recent Advances in Lignin Accumulation and Regulation in Horticultural Crops

Consumption of Hydrogen-Treated Foods Provides Nutritional and Health Benefits

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