Abstract：
Previous studies have indicated that hydrogen-rich water (HW) treatment can delay fruit ripening and senescence. However, little is known about the HW-delaying pulp breakdown. In this study, eight physiological characteristics revealed that HW treatment delayed both pericarp browning and pulp breakdown of litchi fruit. To gain a comprehensive understanding of the changes in litchi pulp, a combination of multiple metabolomics and gene expression analyses was conducted, assessing 67 primary metabolites, 103 volatiles, 31 amino acids, and 13 crucial metabolite-related genes. Results showed that HW treatment promoted starch degradation, decelerated cell wall degradation and glycolysis, and maintained the flavor and quality of litchi fruit. Furthermore, HW treatment stimulated the production of volatile alcohols, aldehydes, ketones, olefins, and amino acids, which might play a vital role in HW-delaying pulp breakdown. This study sheds light on the mechanism by which HW delayed pulp breakdown by investigating small molecule metabolites and metabolic pathways.
摘要：
先前的研究表明，富氢水（HW）处理可以延缓果实的成熟和衰老。然而,对HW延迟纸浆分解知之甚少。在这项研究中,8个生理特性表明，HW处理延缓了荔枝果皮褐变和果肉分解。为了全面了解荔枝浆的变化，进行了多代谢组学和基因表达分析的组合，评估67种初级代谢物，103挥发物,31个氨基酸，和13个关键的代谢产物相关基因.结果表明,HW处理促进淀粉降解,减缓细胞壁降解和糖酵解，保持荔枝果实的风味和品质。此外，HW处理刺激了挥发性醇的产生，醛类,酮,烯烃，和氨基酸，这可能在HW延缓纸浆分解中起着至关重要的作用。本研究通过研究小分子代谢物和代谢途径，揭示了HW延迟纸浆分解的机制。
