Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit.

Abstract

This study examined how hydrogen-rich water (HRW) at three concentrations (30%, 80%, and 100%) affects postharvest quality of kiwifruit. Among the concentrations tested, 80% HRW produced the most pronounced reduction in rot incidence while preserving fruit firmness. Mechanistically, 80% HRW suppressed pectin solubilization and lowered the activity of cell wall-degrading enzymes. At the physiological level, HRW-treated fruit showed reduced respiration intensity, elevated superoxide dismutase activity, decreased lipid peroxidation, and sustained scavenging capacity against DPPH, superoxide, and hydroxyl radicals. Mitochondrial inner membrane integrity was also better maintained in treated fruit. Collectively, these findings indicate that HRW delays ripening and senescence during storage by reinforcing antioxidant defense mechanisms.

Mechanism

80% HRW suppresses pectin solubilization and cell wall-degrading enzyme activity, elevates superoxide dismutase activity, reduces lipid peroxidation, and preserves mitochondrial inner membrane integrity, collectively delaying fruit senescence via enhanced antioxidant defense.