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Hydrogen-rich water increases postharvest quality by enhancing antioxidant capacity in Hypsizygus marmoreus

Summary

This research investigated how treating mushrooms with hydrogen-rich water can help keep them fresh longer after harvest. The study found that a 25% hydrogen-rich water solution was most effective at preserving mushroom quality by activating natural antioxidant systems that prevent spoilage. This has important implications for reducing food waste and maintaining nutritional value of mushrooms during storage. Impacts on everyday life: • Longer shelf life for mushrooms means less food waste for consumers • Better preserved mushroom quality maintains nutritional benefits • Simple and safe preservation method that could be used commercially • Potential for reducing use of chemical preservatives in food storage • Could lead to more sustainable mushroom distribution and retail

Background

The edible mushroom Hypsizygus marmoreus has become very popular due to its organoleptic and medicinal properties in East Asia. However, the fruit bodies deteriorate rapidly after harvest due to physical damage, microbial attack, water loss, browning, and softening, which greatly reduces consumer acceptability. The postharvest senescence is often associated with increased oxidative damage by reactive oxygen species (ROS).

Objective

To investigate the effect of hydrogen-rich water (HRW) treatment on the physicochemical characteristics and antioxidant capacity of Hypsizygus marmoreus during 12 days of postharvest storage at 4°C.

Results

The 25% HRW treatment showed the most significant preservation effects, including reduced rot incidence, maintained firmness, delayed weight loss, and preserved nutrient content. This treatment significantly reduced relative electrolyte leakage rate and MDA content while increasing anti-superoxide-radical activity compared to controls. The activities of antioxidant enzymes SOD, CAT, APX and GR were activated by 25% HRW treatment, and their gene expression levels were also induced.

Conclusion

Pretreatment with 25% HRW effectively inhibits rot incidence and extends shelf life of H. marmoreus by maintaining higher firmness, delaying weight loss, reducing lipid peroxidation, and increasing antioxidant enzyme activities. HRW treatment shows potential as a preservation method for H. marmoreus by enhancing its antioxidant capacity.
  • Published in:AMB Express,
  • Study Type:Experimental Study,
  • Source: 10.1186/s13568-017-0496-9
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