Hydrogen-rich water increases postharvest quality by enhancing antioxidant capacity in Hypsizygus marmoreus.

Abstract

This study examined how hydrogen-rich water (HRW) at varying concentrations (25%, 50%, and 100%) affects the physicochemical properties and antioxidant status of Hypsizygus marmoreus mushrooms stored at 4°C for 12 days. Among the concentrations tested, 25% HRW most effectively preserved nutrient content relative to untreated controls. The 25% HRW group showed statistically significant reductions in electrolyte leakage rate and malonaldehyde (MDA) accumulation, alongside elevated anti-superoxide-radical activity. Antioxidant enzyme activities—including superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR)—were upregulated at both the protein and gene expression levels. These findings indicate that HRW application can suppress postharvest decay in mushrooms by reinforcing antioxidant defense mechanisms, offering a straightforward approach to extending shelf life.

Mechanism

HRW upregulates antioxidant enzyme activities (SOD, CAT, APX, GR) and their gene expression, thereby reducing malonaldehyde accumulation and electrolyte leakage, which collectively attenuates oxidative damage in postharvest mushroom tissue.