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  • Title: Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species.
    Author: Zhang J, Chen X, Liu Q, Li M, Feng S, Lin M, Chen Y, Lin H.
    Journal: Food Chem X; 2024 Oct 30; 23():101644. PubMed ID: 39148531.
    Abstract:
    Effects of slightly acidic electrolyzed water (SAEW) on the storability, quality attributes, and reactive oxygen species (ROS) metabolism of litchis were investigated. Results showed that SAEW-treated litchis presented better quality attributes and storability than control litchis. On storage day 5, the commercially acceptable fruit rate of control litchis was 42%, while SAEW-treated litchis displayed 59% higher rate of commercially acceptable fruit, 21% lower pericarp browning index, and 13% lower weight loss percentage than control litchis. Additionally, compared to control litchis, SAEW-treated litchis demonstrated higher activities of SOD, CAT and APX, higher levels of GSH, AsA, DPPH radical scavenging ability, and reducing power, but lower O2 -· generation rate, lower levels of H2O2 and MDA. These findings indicated that SAEW treatment could elevate antioxidant capacity and ROS scavenging ability, reduce ROS production and accumulation, and lower membrane lipid peroxidation, thereby retaining the quality attributes and storability of litchis.
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