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硫化氢处理可提高鲜灵武长枣（品种：Mill）果实贮藏期间的抗氧化能力。

Hydrogen sulfide treatment increases the antioxidant capacity of fresh Lingwu Long Jujube ( cv. Mill) fruit during storage.

作者信息

Lv Yan-Mei, Elnur Elam, Wang Wei, Thakur Kiran, Du Juan, Li Hong-Nian, Ma Wen-Ping, Liu Ya-Qin, Ni Zhi-Jing, Wei Zhao-Jun

机构信息

School of Biological Science and Engineering, Innovation Team for Genetic Improvement of Economic Forests, North Minzu University, Yinchuan, 750021, China.

School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.

出版信息

Curr Res Food Sci. 2022 Jun 1;5:949-957. doi: 10.1016/j.crfs.2022.05.010. eCollection 2022.

DOI:10.1016/j.crfs.2022.05.010
PMID:35677650
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9168060/
Abstract

Hydrogen sulfide (HS) has been identified as an important gaseous signal molecule in plants. Here, we investigated the effects of HS on postharvest senescence and antioxidant metabolism of Lingwu Long Jujube ( cv. Mill) fruits (LLJF). Fumigation of Jujube fruits with HS released from 0.4 mm NaHS could significantly prolong the postharvest shelf life of jujube fruits, reduce the decay rate of fruit, the weight loss of fruit, and inhibit the fruit loss, hardness, color, soluble solids, and titratable acidity. Compared with the control group, exogenous HS fumigation significantly decreased the loss of chlorophyll, carotenoids, soluble protein, ascorbic acid, phenols, and flavonoids in jujube fruits during post-harvest storage. At the same time, HS could significantly delay the accumulation of malondialdehyde (MDA), hydrogen peroxide (HO) and superoxide anion (O ) and promote catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), peroxidase (POD) activity, and inhibit polyphenol oxidase (PPO) activity. To summarize, HS can effectively alleviate postharvest senescence and decay of jujube fruits by regulating the ROS accumulation and antioxidant enzymes, and prolong the storage period of postharvest.

摘要

硫化氢（HS）已被确认为植物中的一种重要气态信号分子。在此，我们研究了HS对灵武长枣（品种Mill）果实（LLJF）采后衰老和抗氧化代谢的影响。用0.4毫米硫氢化钠释放的HS熏蒸枣果，可显著延长枣果的采后货架期，降低果实腐烂率、果实失重，并抑制果实脱落、硬度、颜色、可溶性固形物和可滴定酸度。与对照组相比，外源HS熏蒸显著降低了采后贮藏期间枣果中叶绿素、类胡萝卜素、可溶性蛋白、抗坏血酸、酚类和黄酮类物质的损失。同时，HS可显著延缓丙二醛（MDA）、过氧化氢（HO）和超氧阴离子（O）的积累，促进过氧化氢酶（CAT）、超氧化物歧化酶（SOD）、抗坏血酸过氧化物酶（APX）、过氧化物酶（POD）活性，并抑制多酚氧化酶（PPO）活性。综上所述，HS可通过调节活性氧积累和抗氧化酶，有效缓解枣果采后衰老和腐烂，延长采后贮藏期。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/f79ace245726/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/2e9f773db2f5/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/704e50a1707a/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/81407a17247f/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/21421908c82a/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/fc14f0be1fa0/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/4cb430f65edc/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/d77ea30baf2e/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/f79ace245726/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/2e9f773db2f5/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/704e50a1707a/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/81407a17247f/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/21421908c82a/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/fc14f0be1fa0/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/4cb430f65edc/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d1d1/9168060/d77ea30baf2e/gr6.jpg
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