Effects of Hydrogen on Storage Decay and Antioxidant System of Strawberry  

作　　者：Lihua ZHANG Zhiwei WEI Wei TAN Zhongguan SUN Yuanhu ZHANG 

机构地区：[1]Zaozhuang University,Zaozhuang 277160,China [2]State Key Laboratory of Crop Biology,Shandong Agricultural University,Taian 271018,China

出　　处：《Agricultural Biotechnology》2021年第4期32-36,41,共6页农业生物技术（英文版）

基　　金：Supported by Key Research and Development Projects of Shandong Province(2019GNC20401)。

摘　　要：In order to determine whether hydrogen acts as antioxidant in plant tissues,fresh strawberry was put in sealed bags filled with 4%H_(2) atmosphere(T_(1)),100%H_(2)(T_(2)),100%air(CK_(1))and 100%N_(2)(CK_(2)),respectively.The decay rate,soluble solids content(SSC),titration acid(TA),ascorbic acid(Vc),MDA content,SOD and antioxidant activity in strawberry were measured during storage periods.Results showed that the decay rate and MDA content were reduced in H_(2) treatments;and H_(2) treatments gave lower level of TA and higher SSC,Vc,SOD and antioxidant activity,and 100%H_(2) had the best effect.It is suggested that strawberry fruit quality,antioxidant system and membrane lipid peroxidation were affected by H_(2) treatments.

关 键 词：HYDROGEN STRAWBERRY DECAY Antioxidant system 

分 类 号：S668.4[农业科学—果树学]