Sodium Hydrosulfide-induced Chilling Resistance in Postharvest Bananas
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Abstract:
The e?ects of exogenous sodium hydrosul?de (NaHS) treatment on chilling injures in postharvest bananas were investigated. Harvested banana fruits were treated with 0.5 mM/L NaHS at 20 ℃ for 24 h in a sealed container, and subsequently stored at 7 ℃ for 14 days. NaHS treatment delayed the increase in membrane permeability and malondialdehyde (MDA) content, increased antioxidase enzyme (catalase [CAT], peroxidase [POD], ascorbate peroxidase [APX], and glutathione reductase [GR]) activity, and reduced the rate of generation of superoxide anion (O2-) and hydrogen peroxide (H2O2) content in treated banana peels, as opposed to the untreated, control fruits. NaHS treatment also enhanced the accumulation of total phenolics, led to an increase in reduced glutathione (GSH) content, and enhanced total antioxidant capacity. After the 14-day cold storage period, the chilling injury index, relative conductivity, MDA content, O2- generation rate, and H2O2 content in banana fruits treated with NaHS were 5.00%, 5.36%, 10.26%, 11.39%, and 18.78% lower, respectively, than those in the control fruits; CAT, POD, APX, and GR activities were 36.77%, 35.59%, 6.81%, and 21.93% higher, respectively, than those in the control fruits. Moreover, the total phenolics and GSH content in the fruit treated with NaHS were 11.39% and 18.78% higher, respectively, than those in the control fruits. These results suggest that hydrogen sulfide could be used as a signaling molecule to induce chilling resistance in postharvest banana fruits.
