水素水処理によるキウイフルーツの収穫後熟成・老化遅延効果
This study examined how hydrogen-rich water (HRW) at three concentrations (30%, 80%, and 100%) affects postharvest quality of kiwifruit. Among the concentrations tested, 80% HRW produced the most pronounced reduction in rot incidence while preserving fruit firmness. Mechanistically, 80% HRW suppressed pectin solubilization and lowered the activity of cell wall-degrading enzymes. At the physiological level, HRW-treated fruit showed reduced respiration intensity, elevated superoxide dismutase activity, decreased lipid peroxidation, and sustained scavenging capacity against DPPH, superoxide, and hydroxyl radicals. Mitochondrial inner membrane integrity was also better maintained in treated fruit. Collectively, these findings indicate that HRW delays ripening and senescence during storage by reinforcing antioxidant defense mechanisms.
80% HRW suppresses pectin solubilization and cell wall-degrading enzyme activity, elevates superoxide dismutase activity, reduces lipid peroxidation, and preserves mitochondrial inner membrane integrity, collectively delaying fruit senescence via enhanced antioxidant defense.
Hydrogen-rich water is a low-risk delivery route, but the achievable systemic hydrogen dose is bounded. For clinical applications, inhalation is the most efficient route; inhalation, however, carries explosion risk, and concentration matters (empirical LFL of 10% applies to inhalation environments; high-concentration devices are documented in the Consumer Affairs Agency accident database and are not recommended).
See also:
https://h2-papers.org/en/papers/24629944