|Table of Contents|

Effects of Hydrogen Rich Water Treatment on Postharvest Storage Quality of Spinach

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年08
Page:
78-87
Research Field:
Publishing date:

Info

Title:
Effects of Hydrogen Rich Water Treatment on Postharvest Storage Quality of Spinach
Author(s):
XU Chao1; 2; 3; QIN Zhanjun1; CHEN Yiliang1; 2; SHI Junyan1; FENG Bihong2; WANG Qing1
(1.Institute of Agricultural Products Processing and Food Nutrition,Beijing Academy of Agricultural and Forestry Sciences/Key Laboratory of Vegetable Post-production Processing,Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Fruit,Vegetable and Agricultural Products Preservation and Processing,Beijing 100097;2.College of Agriculture，Guangxi University，Nanning,Guangxi 530000;3.Wuzhou University，Wuzhou,Guangxi 543001)
Keywords:
hydrogen rich water; spinach; postharvest; storage and preservation
PACS:
-
DOI:
10.11937/bfyy.20222870
Abstract:
Taking ‘Diwo No.9’ spinach as test material，spinach was treated with 20% hydrogen-rich water（HRW） for 10 minutes and stored in cold storage (relative humidity 85%—90%) at (20±1) ℃ for 5 days.The changes in sensory quality，nutritional quality，and antioxidant enzyme activity of spinach during storage were studied,in order to provide reference for post-harvest storage and preservation of spinach with HRW.The results showed that HRW treatment could effectively maintain the sensory quality of spinach during storage，reduce the weight loss rate of spinach，inhibit the increase of respiratory intensity and ethylene release，delay the loss of soluble solids，chlorophyll，and vitamin C contents，inhibit the activity of lipoxygenase (LOX)，reduce the accumulation of relative conductivity and malondialdehyde content，and increase the activities of catalase (CAT)，peroxidase (POD),ascorbic acid peroxidase (APX).In conclusion，HRW treatment can significantly delay the deterioration of spinach quality.

References:

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Last Update: 2023-05-12