Hydrogen sulfide alleviates chilling injury of banana fruit by enhanced antioxidant system and proline content
Hydrogen sulfide alleviates chilling injury of banana fruit by enhanced antioxidant system and proline content
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硫化氢通过增强抗氧化系统和脯氨酸含量减轻香蕉果实的冷害
DOI：
10.1016/j.scienta.2014.12.021
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发表时间：
2015-02-12
影响因子：
4.3
通讯作者：
Mou, Wangshu
中科院分区：
文献类型：
--
作者：
Luo, Zisheng;Li, Dongdong;Mou, Wangshu
硫化氢（H2S）是一种抗氧化剂，可延长果蔬采后贮藏期，具有改善冷害的潜力。研究了0.5 mM H2S供体（NaHS）对香蕉果实冷藏后熟过程中H2S熏蒸的效果。结果表明，H2S熏蒸处理能保持较高的亮度和果皮硬度，并能减少丙二醛的积累。H_2S对苯丙氨酸解氨酶活性、总酚含量和抗氧化能力均有促进作用。此外，H2S减少了H2 O2和超氧阴离子的积累，上调愈创木酚过氧化物酶，超氧化物歧化酶，过氧化氢酶，抗坏血酸过氧化物酶和谷胱甘肽还原酶的活性。对脯氨酸代谢的进一步研究表明，脯氨酸含量的增加可能与CI耐性的提高有关，这可能是由于δ（1）-吡咯啉-5-羧酸合成酶活性的增加和脯氨酸脱氢酶活性的降低所致。说明H_2S可能通过提高香蕉果实抗氧化系统和脯氨酸含量来降低CI。(C)2014爱思唯尔有限公司版权所有。
Hydrogen sulfide (H2S) has been proven to act as an antioxidant in prolonging storage of postharvest fruits and vegetables, indicating that H2S might have the potential to ameliorate chilling injury (CI). Effect of H2S fumigation released from 0.5 mM H2S donor (NaHS) on banana fruit during chilling storage followed by a ripening period was evaluated. Results demonstrated that H2S fumigation maintained higher values of lightness, peel firmness and reduced accumulation of malondialdehyde. It was also found that H2S promoted the phenylalanine ammonia lyase activity, total phenolics content and antioxidant capacity. Moreover, H2O2 and superoxide anion accumulation were reduced by H2S with up-regulated activities of guaiacol peroxidase, superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase. Further investigation on proline metabolism showed that elevated proline content which resulted from increased Delta(1)-pyrroline-5-carboxylate synthetase activity and decreased proline dehydrogenase activity, might be related to CI tolerance improvement. These data indicate that H2S alleviates CI of banana fruit may through the enhancement of antioxidant system and proline content. (C) 2014 Elsevier B.V. All rights reserved.