Postharvest hydrogen sulfide infiltration modulates antioxidative metabolism and increases shelf life of litchi

Deshi, Vinayak; Siddiqui, Mohammed Wasim; Homa, Fozia; Singh, Jitendra

doi:10.1007/s11738-020-03056-6

Cited by 31 publications

(26 citation statements)

References 29 publications

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“…2014) and litchi (Deshi et al . 2020) have shown that H 2 S effectively mitigates oxidative stress and maintains redox homeostasis in intact fruit after harvest through higher antioxidant activity, as also found in this study. This suggests that H 2 S could inhibit membrane disintegration and maintain higher banana shelf life.…”

Section: Resultssupporting

confidence: 86%

“…A similar effect of H 2 S has been reported in litchi (Deshi et al . 2020; Siddiqui et al . 2021), banana (Ge et al .…”

Section: Resultsmentioning

confidence: 99%

“…This might be due to the nucleophilic property of H 2 S, which reacts with O 2 − and H 2 O 2 causing lower accumulation of ROS in H 2 S treated fruit (Nagy 2015; Deshi et al . 2020). These results can be correlated with higher scavenging activity and lower electrolyte leakage in fruits after H 2 S treatment.…”

Section: Resultsmentioning

confidence: 99%

“…Previously, H 2 S was reported to maintain higher phenol content by suppressing activity of PPO and POD and retaining PAL activity in vacuum‐infiltrated litchi fruits (Deshi et al . 2020; Siddiqui et al . 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Our results are consistent with earlier studies of Deshi et al . (2020), Ge et al . (2017) and Zhu et al .…”

Section: Resultsmentioning

confidence: 99%

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Hydrogen sulphide infiltration downregulates oxidative metabolism and extends postharvest life of banana

et al. 2021

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Hydrogen sulphide (H 2 S) has emerged as a potential regulator of plant defence against different abiotic stresses. As a climacteric fruit, banana undergoes oxidative stresses shortly after harvest, resulting in faster ripening and senescence. This work examines the effects of vacuum infiltrated H 2 S on ripening inhibition of banana.• Banana fruits were vacuum infiltrated with 1 mM H 2 S. Effects on oxidative stress markers, physiological changes, bioactive compounds and antioxidant potentials were examined during storage at 25 °C and 75-80% RH.• Results indicate that treated fruits were less affected by oxidative stress, as evident by lower accumulation of ROS (superoxide and peroxide ions), elevated phenols content and antioxidant capacity. The ripening inhibitory effects of H 2 S delayed chlorophyll loss and reduced ethylene and CO 2 production. H 2 S infiltration also reduced MDA accumulation and electrolytic leakage, resulting in longer shelf life.• Vacuum infiltration with H 2 S had a protective effect on postharvest banana through overcoming the deleterious effect of ROS and strengthening antioxidant potential. Thus, this method could be promising for enhanced preservation of banana during storage.

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Section: Resultssupporting

confidence: 86%

“…A similar effect of H 2 S has been reported in litchi (Deshi et al . 2020; Siddiqui et al . 2021), banana (Ge et al .…”

Section: Resultsmentioning

confidence: 99%