水素水と微酸性電解水の併用処理が生鮮カットキウイフルーツの抗酸化代謝および細胞壁安定性に与える影響
This study examined the combined effects of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH 6.25±0.19) on fresh-cut kiwifruit stored at 3±1°C with 80–85% relative humidity. Compared with untreated controls, the combined treatment elevated the activities of reactive oxygen species-scavenging enzymes including SOD, CAT, POD, and APX, while suppressing the accumulation of superoxide anion and hydrogen peroxide. Concurrently, the activities of cell wall-degrading enzymes—PG, PME, PL, Cx, and β-Gal—were reduced, soluble pectin formation was limited, and the degradation of propectin, cellulose, and hemicellulose was delayed. As a result, fruit hardness and chewability were better preserved throughout storage. These findings indicate that the dual treatment enhances free radical scavenging capacity and slows cell wall catabolism, thereby maintaining the textural quality of fresh-cut kiwifruit.
The combined treatment activates antioxidant enzymes (SOD, CAT, POD, APX), reducing reactive oxygen species accumulation, while simultaneously downregulating cell wall-degrading enzymes (PG, PME, PL, Cx, β-Gal), thereby preserving pectin, cellulose, and hemicellulose integrity.
This is basic research at the cellular or molecular level. For human application, inhalation is the most promising delivery route, but inhalation carries explosion risk and concentration matters (empirical LFL of 10%; high-concentration devices are not recommended).
See also:
https://h2-papers.org/en/papers/36673518