Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts

Abstract

This work investigates the role of hydrogen sulfide (H2S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 μl L−1 of H2S and stored at 10°C for 8 days. The results indicated that the H2S treatment significantly inhibited the browning of fresh-cut Chinese water chestnuts, reduced superoxide anion (O2·-) production rate and H2O2 content accumulation, promoted the increase of total phenol content, and enhanced activities of catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), and glutathione reductase (GR) (P < 0.05). On the other hand, phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities remained at a low level in the H2S treatment (P < 0.05). This result suggested that H2S treatment might be a promising approach to inhibit browning and prolong the shelf life by enhancing oxidation resistance and inhibiting browning enzyme activity of fresh-cut Chinese water chestnuts during storage. Among them, the 15 μl L−1 H2S treatment had the best effect on fresh-cut Chinese water chestnuts.

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

“…For example, ascorbic acid, a commonly used anti-browning reagent, couldn’t inhibit browning in FWC ( Song et al, 2019b ). Other chemical compounds, such as hydrogen sulfide (with a concentration of 15 μL L -1 ), could only inhibit around 40 % browning in FWC ( Dou et al, 2021 ). Compared to other known techniques, EUG exhibited a better effect on inhibiting tissue browning in FWC.…”

“…The assay mixture (3 mL) contained 2.45 mL of PBS (0.05 mol L -1 , pH 7.0), 0.5 mL H 2 O 2 (15 mmol L -1 ) and 0.05 mL extract. One unit of CAT activity was calculated as the amount of enzyme that caused a change in absorbance at 240 nm of 0.01 per min ( Dou et al, 2021 ). For each experiment, 18 individual FWC were used to measure CAT activity with three replicates.…”

“…Several studies found that the higher antioxidant activity had positive impacts on inhibiting the browning reactions in fresh-cut blueberries ( Chen et al, 2019 ), fresh-cut pineapples ( Jing, Huang, & Yu, 2019 ) and fresh-cut sweet potatoes ( Pan et al, 2020 ). Some studies also suggested that the short term anoxia treatment ( You et al, 2012 ), hydrogen sulfide ( Dou et al, 2021 ), and hydrogen-rich water ( Li et al, 2022 ) could also inhibit the enzymatic browning in FWC by enhancing the antioxidant activity.…”

“…Based our previous study, EUG was found to have positive effects on inhibiting flesh browning in FWC. Currently, various chemical agents (such as ferulic acid ( Song et al, 2019b ), hydrogen sulfide ( Dou et al, 2021 ), and hydrogen-rich water ( Li et al, 2022 )) were used to prevent tissue browning in FWC. EUG is preferred to hydrogen sulfide due to its safety and various health benefits.…”

Transcriptomics Reveals the ERF2-bHLH2-CML5 Module Responses to H2S and ROS in Postharvest Calcium Deficiency Apples

“…Thus, the ERF2 - bHLH2 - CML5 module may be not only involved in the regulation of calcium signaling, but also in the regulation of H 2 S production in postharvest calcium-deficient apples. It was reported that H 2 S could reduce ROS production and increase antioxidant capacity, thereby extending postharvest life of banana [ 42 ] and inhibiting enzymatic browning of fresh-cut Chinese water chestnuts [ 43 ]. Meanwhile, in Arabidopsis thaliana roots, H 2 S induces ROS accumulation, thus inducing the appearance of Ca 2+ signal [ 44 , 45 ].…”