Hydrogen Sulfide Alleviates Postharvest Senescence of Grape by Modulating the Antioxidant Defenses. (10th August 2016)

• Record Type: Journal Article
• Authors: Ni, Zhi-Jing; Hu, Kang-Di; Song, Chang-Bing; Ma, Run-Hui; Li, Zhi-Rong; Zheng, Ji-Lian; Fu, Liu-Hui; Wei, Zhao-Jun; Zhang, Hua
• Other Names: Yang Guangdong Academic Editor.
• Is Part Of: Oxidative medicine and cellular longevity. Volume 2016(2016)
• Publication Date: 2016-08-10
• Subjects: Oxidative stress -- Periodicals; Cells -- Aging -- Periodicals; Cells -- Aging; Oxidative stress; Oxidative Stress -- Periodicals; Cell Aging -- Periodicals; Periodicals; 611.0181
• DOI: 10.1155/2016/4715651
• Languages: English
• ISSNs: 1942-0900

Abstract

Abstract : Hydrogen sulfide (H2 S) has been identified as an important gaseous signal in plants. Here, we investigated the mechanism of H2 S in alleviating postharvest senescence and rotting of Kyoho grape. Exogenous application of H2 S released from 1.0 mM NaHS remarkably decreased the rotting and threshing rate of grape berries. H2 S application also prevented the weight loss in grape clusters and inhibited the decreases in firmness, soluble solids, and titratable acidity in grape pulp during postharvest storage. The data of chlorophyll and carotenoid content suggested the role of H2 S in preventing chlorophyll breakdown and carotenoid accumulation in both grape rachis and pulp. In comparison to water control, exogenous H2 S application maintained significantly higher levels of ascorbic acid and flavonoid and total phenolics and reducing sugar and soluble protein in grape pulp. Meanwhile, H2 S significantly reduced the accumulation of malondialdehyde (MDA), hydrogen peroxide (H2 O2 ), and superoxide anion (O 2 ∙ - ) in grape pulp. Further investigations showed that H2 S enhanced the activities of antioxidant enzymes ascorbate peroxidase (APX) and catalase (CAT) and decreased those of lipoxygenase (LOX) in both grape peels and pulp. In all, we provided strong evidence that H2 S effectively alleviated postharvest senescence and rotting of Kyoho grape by modulating antioxidant enzymes and attenuating lipid peroxidation.