Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences. (30th May 2022)

• Record Type: Journal Article
• Authors: Li, Longna; Wang, Jun; Jiang, Ke; Kuang, Yong; Zeng, Yan; Cheng, Xu; Liu, Yuhao; Wang, Shu; Shen, Wenbiao
• Is Part Of: Food chemistry. Volume 377(2022)
• Publication Date: 2022-05-30
• Subjects: Aroma -- Fertilizers -- Flavor -- Hydrogen nanobubble water -- Strawberry; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131953
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Preharvest application of hydrogen nanobubble water enhanced strawberry fruit flavor. Fertilizers-impaired flavor was improved by hydrogen nanobubble water. Hydrogen nanobubble water promoted aroma volatile formation. Hydrogen nanobubble water enhanced consumer desirability of strawberry fruit. Abstract: The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) application on the flavor of cultivated strawberry ( Fragaria × ananassa 'Benihoppe'). Compared with surface water, HNW enhanced the volatile profiles, sugar-acid ratio, and sensory attributes (e.g., aroma, flavor, and overall liking) with/without fertilizer application. Meanwhile, flavor components such as esters (e.g., ethyl hexanoate), acids (e.g., hexanoic acid), and soluble sugars (including glucose, fructose, and sucrose) significantly contributed to increased strawberry flavor achieved with HNW. Importantly, HNW may alleviate the negative effects of fertilizers on strawberry fruit aroma. Further study elucidated that the aroma-related genes (including FaLOX, FaADH, FaAAT, FaQR, FaOMT, and FaNES1 ) were involved in the accumulation of specific volatiles after HNW treatment. This study provided evidence that the practical application of H2 can improve horticultural product quality at a lower carbon cost.