Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity.

Abstract

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.

Mechanism

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.