The role of hydrogen-rich water in delaying the pulp breakdown of litchi fruit during postharvest storage.

Abstract

This study examined the effects of hydrogen-rich water (HW) on postharvest litchi fruit using eight physiological parameters, demonstrating that HW delayed both pericarp browning and pulp breakdown. A multi-platform metabolomics approach combined with gene expression profiling covered 67 primary metabolites, 103 volatile compounds, 31 amino acids, and 13 metabolite-related genes. HW promoted starch degradation while suppressing cell wall degradation and glycolytic activity, thereby preserving fruit flavor and overall quality. Additionally, HW elevated the production of volatile alcohols, aldehydes, ketones, olefins, and amino acids, which are proposed to contribute substantially to the delay in pulp breakdown. These findings clarify the small-molecule metabolic pathways underlying HW-mediated preservation of litchi fruit quality during storage.

Mechanism

HW treatment promotes starch degradation while inhibiting cell wall degradation and glycolysis, and upregulates production of volatile metabolites and amino acids, collectively delaying pulp breakdown in litchi fruit during postharvest storage.