Harnessing the power of hydrogen sulphide (H S) for improving fruit quality traits.

Hydrogen sulphide (H S) is a gaseous molecule and originates endogenously in plants. It is considered a potential signalling agent in various physiological processes of plants. Numerous reports have examined the role of H S in fruit ripening and in enhancing fruit quality traits. H S coordinates the fruit antioxidant system, fruit ripening phytohormones, such as ethylene and abscisic acid, together with other ripening-related signalling molecules, including nitric oxide and hydrogen peroxide. Although many studies have increased understanding of various aspects of this complex network, there is a gap in understanding crosstalk of H S with key players of fruit ripening, postharvest senescence and fruit metabolism. This review focused on deciphering fruit H S metabolism, signalling and its interaction with other ripening-related signalling molecules during fruit ripening and postharvest storage. Moreover, we also discuss how H S can be used as a tool for improving fruit quality and productivity and reducing postharvest loss of perishable fruits.