Ali Sajid, Nawaz Aamir, Naz Safina, Ejaz Shaghef, Maqbool Mehdi, Siddiqui Manzer H, Kalaji Hazem M, Wróbel Jacek, Telesiński Arkadiusz, Auriga Alicja
Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan.
Department of Horticulture, University of Poonch Rawalakot, Rawalakot, Pakistan.
Front Plant Sci. 2022 Jul 5;13:941246. doi: 10.3389/fpls.2022.941246. eCollection 2022.
This study aimed to determine the effect of hydrogen sulfide on chilling injury (CI) of banana ( spp.) during cold storage (7°C). It was observed that hydrogen sulfide application (2 mmol L) markedly reduced the CI index and showed significantly higher chlorophyll contents, along with suppressed chlorophyll peroxidase and chlorophyllase enzyme activity. The treated banana fruits exhibited substantially higher peel lightness (L*), along with significantly a lower browning degree and soluble quinone content. The treated bananas had substantially a higher endogenous hydrogen sulfide content and higher activity of its biosynthesis-associated enzymes such as D-cysteine desulfhydrase (DCD) and L-cysteine desulfhydrase (LCD), along with significantly lower ion leakage, lipid peroxidation, hydrogen peroxide, and superoxide anion concentrations. Hydrogen sulfide-treated banana fruits showed an increased proline content and proline metabolism-associated enzymes including ornithine aminotransferase (OAT), Δ-pyrroline-5-carboxylate synthetase (P5CS), and proline dehydrogenase (PDH). In the same way, hydrogen sulfide-fumigated banana fruits accumulated higher endogenous γ-aminobutyric acid (GABA) due to enhanced activity of glutamate decarboxylase (GAD) and GABA transaminase (GABA-T) enzymes. The hydrogen sulfide-treated fruits exhibited higher total phenolics owing to lower polyphenol oxidase (PPO) and peroxidase (POD) activity and stimulated phenylalanine ammonia lyase (PAL). The treated banana exhibited higher ascorbate peroxidase (APX), catalase (CAT), glutathione reductase (GR), dehydroascorbate reductase (DHAR), monodehydroascorbate reductase (MDHAR), and superoxide dismutase (SOD) activity, along with higher glutathione (GSH) and ascorbic acid (AsA) concentrations and a significantly lower dehydroascorbic acid (DHA) content. In conclusion, hydrogen sulfide treatment could be utilized for CI alleviation of banana fruits during cold storage.
本研究旨在确定硫化氢对香蕉（品种）冷藏（7°C）期间冷害（CI）的影响。结果表明，施加硫化氢（2 mmol L）显著降低了冷害指数，叶绿素含量显著更高，同时叶绿素过氧化物酶和叶绿素酶活性受到抑制。经处理的香蕉果实表现出显著更高的果皮亮度（L*），以及显著更低的褐变程度和可溶性醌含量。经处理的香蕉具有显著更高的内源性硫化氢含量及其生物合成相关酶如D-半胱氨酸脱硫酶（DCD）和L-半胱氨酸脱硫酶（LCD）的活性，同时离子渗漏、脂质过氧化、过氧化氢和超氧阴离子浓度显著更低。硫化氢处理的香蕉果实脯氨酸含量增加，脯氨酸代谢相关酶包括鸟氨酸转氨酶（OAT）、Δ-吡咯啉-5-羧酸合成酶（P5CS）和脯氨酸脱氢酶（PDH）也增加。同样，硫化氢熏蒸的香蕉果实由于谷氨酸脱羧酶（GAD）和γ-氨基丁酸转氨酶（GABA-T）活性增强而积累了更高的内源性γ-氨基丁酸（GABA）。硫化氢处理的果实由于多酚氧化酶（PPO）和过氧化物酶（POD）活性降低以及苯丙氨酸解氨酶（PAL）受到刺激而表现出更高的总酚含量。经处理的香蕉表现出更高的抗坏血酸过氧化物酶（APX）、过氧化氢酶（CAT）、谷胱甘肽还原酶（GR）、脱氢抗坏血酸还原酶（DHAR）、单脱氢抗坏血酸还原酶（MDHAR）和超氧化物歧化酶（SOD）活性，以及更高的谷胱甘肽（GSH）和抗坏血酸（AsA）浓度，脱氢抗坏血酸（DHA）含量显著更低。总之，硫化氢处理可用于减轻香蕉果实在冷藏期间的冷害。
