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[6-1130-P-26] The effect of molecular hydrogen on the shelf life of banana
Keywords:browning, chilling injury, hydrogen gas, hydrogen water
Molecular hydrogen has been known to have the ability to eliminate reactive oxygen species. It is thought that the hydrogen can inhibit oxidation of biological membranes by reactive oxygen especially because it can dissolve more in lipids than in water. The aim of this study was to improve the shelf life of fruit and vegetable using molecular hydrogen.
Commercially available banana was used for the experiments.
First, hydrogen water was mist-sprayed to banana. hydrogen water was made in the polyethylene terephthalate bottle containing deionized water with hydrogen generated from the mixture of aluminum, calcium oxide and water. Two test chambers (W: L: H = 0.5: 0.4: 0.9 m) was used in this experiment. the mist was sprayed from the bottom of the chamber 0.18 m below the banana, and ventilation fan fixed on the roof of the chamber was operated during mist-spraying. Deionized water or hydrogen water (hydrogen concentration was approx. 3 mg L-1) was mist-sprayed for 10 min every hour during the storage at 25 °C. The mist-spray of hydrogen water decreased the appearance of brown spots on the skin of banana. However, saturated humidity in the box sometimes progress the decay of stem end of fruit. And then, when the relative humidity in the test chamber was kept to 95% or less with ventilation fan operated by monitoring the humidity, it was shown that the progress of decay with high humidity during storage could be suppressed.
Next, hydrogen gas was treated to banana. Hydrogen gas was generated by hydrogen generator. Half green colored banana was kept in the air- tight box and stored at 5 °C. Ambient air containing 0 or 4% of hydrogen gas was filled in the box. The air in the box was exchanged with the same gases every 3 days. When banana fruits were stored with 4% of hydrogen gas, the skin browning by chilling injury was suppressed. Moreover, even if banana fruits were kept in 4% of hydrogen gas for only 24 h and then kept in the air without hydrogen, the skin browning was suppressed. When banana fruits were pretreated with 0 (control), 1, 2, 4, 10, 50 % of hydrogen gas for 24 h in the box and then the fruits were taken out of the box and put in perforated polypropylene bag without hydrogen gas and stored at room temperature, the appearance of brown spot on the skin was significantly suppressed under 2 or 4% of hydrogen concentration, comparing with control.
From our results, it was suggested that the treatments of molecular hydrogen could suppress the skin browning and prolong the shelf life of banana fruit during storage at both of room temperature and low temperature.
Commercially available banana was used for the experiments.
First, hydrogen water was mist-sprayed to banana. hydrogen water was made in the polyethylene terephthalate bottle containing deionized water with hydrogen generated from the mixture of aluminum, calcium oxide and water. Two test chambers (W: L: H = 0.5: 0.4: 0.9 m) was used in this experiment. the mist was sprayed from the bottom of the chamber 0.18 m below the banana, and ventilation fan fixed on the roof of the chamber was operated during mist-spraying. Deionized water or hydrogen water (hydrogen concentration was approx. 3 mg L-1) was mist-sprayed for 10 min every hour during the storage at 25 °C. The mist-spray of hydrogen water decreased the appearance of brown spots on the skin of banana. However, saturated humidity in the box sometimes progress the decay of stem end of fruit. And then, when the relative humidity in the test chamber was kept to 95% or less with ventilation fan operated by monitoring the humidity, it was shown that the progress of decay with high humidity during storage could be suppressed.
Next, hydrogen gas was treated to banana. Hydrogen gas was generated by hydrogen generator. Half green colored banana was kept in the air- tight box and stored at 5 °C. Ambient air containing 0 or 4% of hydrogen gas was filled in the box. The air in the box was exchanged with the same gases every 3 days. When banana fruits were stored with 4% of hydrogen gas, the skin browning by chilling injury was suppressed. Moreover, even if banana fruits were kept in 4% of hydrogen gas for only 24 h and then kept in the air without hydrogen, the skin browning was suppressed. When banana fruits were pretreated with 0 (control), 1, 2, 4, 10, 50 % of hydrogen gas for 24 h in the box and then the fruits were taken out of the box and put in perforated polypropylene bag without hydrogen gas and stored at room temperature, the appearance of brown spot on the skin was significantly suppressed under 2 or 4% of hydrogen concentration, comparing with control.
From our results, it was suggested that the treatments of molecular hydrogen could suppress the skin browning and prolong the shelf life of banana fruit during storage at both of room temperature and low temperature.