Abstract：
:In this study, the effect of hydrogen sulfide (H2S) on energy metabolism in postharvest banana fruit under chilling stress was investigated. Banana fruit, fumigated with optimal concentration (0.5mM) of aqueous sodium hydrosulfide (NaHS) solution for 24h, were initially stored at 7°C for 14d and 20°C for another 6d. H2S treated banana fruit showed both higher value of firmness and Hue angle, as well as lower value of electrolyte leakage, malondialdehyde (MDA) content and ethylene production. These indicated slower development of chilling injury compared with the control. Decrease in adenosine triphosphate (ATP) and energy charge was not noticeable in H2S treated banana fruit. Moreover, the activity of H(+)-ATPase, Ca(2+)-ATPase, cytochrome C oxidase (CCO) and succinate dehydrogenase (SDH), associated with energy metabolism, were significantly enhanced by H2S treatment. Therefore, it can be deduced that H2S can potentially alleviate chilling development in banana fruit by increasing enzymes activities, involved in energy metabolism, to maintain energy charge.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li D,Limwachiranon J,Li L,Du R,Luo Zdoi
10.1016/j.foodchem.2016.03.113subject
Has Abstractpub_date
2016-10-01 00:00:00pages
272-8eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30490-3journal_volume
208pub_type
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