分子状水素処理によるニラの貯蔵品質維持と抗酸化能向上に関する研究
Chinese chive deteriorates rapidly after harvest, a process associated with oxidative imbalance. This study examined the effects of postharvest H2 gas exposure at concentrations of 1%, 2%, and 3% on chive quality during cold storage at 4±1°C, with air serving as the control. Among the tested concentrations, 3% H2 most effectively extended shelf life, as evidenced by reduced decay index, lower weight loss, and preserved soluble protein levels. The decline in total phenolic compounds, flavonoids, and vitamin C was also slowed. Accumulation of reactive oxygen species and hydrogen peroxide was differentially suppressed, consistent with elevated DPPH radical scavenging activity and increased activities of superoxide dismutase, guaiacol peroxidase, catalase, and ascorbate peroxidase. These findings indicate that postharvest H2 application can mitigate oxidative damage during storage, offering practical implications for the preservation and transport of perishable vegetables.
H2 exposure suppresses accumulation of reactive oxygen species and hydrogen peroxide while sustaining the activities of antioxidant enzymes—SOD, POD, CAT, and APX—thereby reducing oxidative damage in stored chive tissue.
For inhalation applications of molecular hydrogen, the lower flammability limit (LFL) deserves careful handling. The classical 4% figure applies to closed-system mixtures; the practical inhalation-environment threshold is 10%. Even pure-hydrogen output (the UFL 75% paradox) passes through the flammable range at the air–gas boundary. High-concentration (66% / 100%) inhalers are documented in the Japanese Consumer Affairs Agency accident-information database and are not recommended.
See also:
https://h2-papers.org/en/papers/34072565