水素水処理がブナシメジの収穫後品質および抗酸化能に与える影響
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.
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.
Hydrogen-rich water is a low-risk delivery route, but the achievable systemic hydrogen dose is bounded. For clinical applications, inhalation is the most efficient route; inhalation, however, carries explosion risk, and concentration matters (empirical LFL of 10% applies to inhalation environments; high-concentration devices are documented in the Consumer Affairs Agency accident database and are not recommended).
See also:
https://h2-papers.org/en/papers/29264772