Application of hydrogen-rich water (HRW) can extend the shelf life of fruit and vegetables, but the effect of preservation on Rosa sterilis fruit is not known. This study found that HRW treatment retarded the increase in decay incidence, weight loss, respiration rate and malondialdehyde content and slowed down the decrease of titratable acid, total soluble solids and firmness in R. sterilis fruit. HRW treatment reduced hydrogen peroxide and the superoxide anion production while elevating the activity and expression of antioxidant-related enzymes, such as superoxide dismutase, catalase, dehydroascorbate reductase, glutathione reductase, ascorbate peroxidase and reductase in R. sterilis fruit. HRW treatment increased ascorbic acid and glutathione levels, while reducing the content of oxidised glutathione and dehydroascorbate. Furthermore, HRW treatment increased the activities and expression of H + -ATPase, succinate dehydrogenase, Ca2 + -ATPase and cytochrome C oxidase, promoted levels of ADP and ATP and decreased the AMP content in R....

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