Hydrogen-rich water treatment maintains the quality and prolongs the shelf-life of postharvest table grapes by regulating respiratory and energy metabolisms

Background Table grapes suffer from a dramatic deterioration in quality, a reduction in shelf life and commercial value resulting from allivated postharvest respiratory metabolism and excessive energy consumption after harvest. Objective In this study, effects of hydrogen-rich water (HRW) on berry quality, respiratory metabolism, and energy level were investigated by multi concentration gradient tests (0% (control), 20%, 40%, 60%, 80%, and 100%). Methods To achieve this goal, by measuring fruit quality, respiratory metabolism, related enzyme activities, energy status, and other related indicators, to study its impact on postharvest fruit quality and further explore the mechanism of maintaining fruit quality after harvest. Results Compared to the control group, samples treated with HRW exhibited higher fruit firmness, total soluble solids (TSS), and titratable acids (TA), with the most prominent effect observed after treatment with 60% HRW. Compared with the control group, grapes treated with 60% HRW exhibited more effective regulation in the expression of GPI, AOX, SDH1, COX6a, G6DH, 6PGD, NADK, and AGPase gene, which helped maintain normal respiratory metabolism and energy levels in the fruit samples. Conclusions Our results showed that HRW treatment could potentially maintain the quality and prolong the shelf life of postharvest grapes by regulating gene expression and the activity of key enzymes involved in respiratory and energy metabolisms.