Hydrogen sulfide alleviates pericarp browning in lichi fruit by modulating energy and sugar metabolisms
文献类型： 外文期刊
作者： Gao, Zhaoyin 1 ; Zhao, Kunkun 1 ; Zhang, Zhengke 2 ; Nizamani, Mir Muhammad 3 ; Li, Songgang 1 ; Li, Min 4 ; Gong, Deqiang 4 ; Wang, Jiabao 1 ; Hu, Meijiao 4 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Haikou, Peoples R China
2.Hainan Univ, Sch Food Sci & Engn, Haikou, Peoples R China
3.Guizhou Univ, Coll Agr, Dept Plant Pathol, Guiyang, Peoples R China
4.Chinese Acad Trop Agr Sci, Environm & Plant Protect Inst, Haikou, Peoples R China
关键词： litchi; browning; hydrogen sulfide; energy; sugars
期刊名称：FRONTIERS IN PLANT SCIENCE （ 影响因子：4.8； 五年影响因子：5.7 ）
ISSN： 1664-462X
年卷期： 2024 年 15 卷
页码：
收录情况： SCI
摘要： Postharvest litchi is susceptible to browning that limits the development of litchi industry. Hydrogen sulfide (H2S) is an important bioactive molecule that can regulate many physiological processes. This study examined the effects of exogenous H2S on pericarp browning and related physiological mechanisms in postharvest litchi. The results exhibited that exogenous H2S treatment delayed the browning of litchi pericarp and reduced the damage to cell membrane integrity during storage. This treatment inhibited the energy losses of litchi fruit by increasing the activities of H+-ATPase, Ca2+- ATPase, cytochrome C oxidase (CCO) and succinate dehydrogenase (SDH) and regulating the expression of energy metabolism-related genes, including LcAtpB, LcSnRK2, LcAAC1, LcAOX1 and LcUCP1. In addition, H2S treatment increased the levels of fructose, glucose, sucrose, inositol, galactose and sorbose in litchi fruit, and promoted sucrose synthesis by regulating the activities of sucrose phosphate synthase (SPS), sucrose synthase (SS), acid invertase (AI) and neutral invertase (NI). Based on the current findings, we suggest that exogenous H2S enhances the energy supply and antioxidant activity of litchi by modulating energy and sugar metabolism, thereby inhibiting fruit browning and senescence. These results indicated that H2S treatment is an effective approach to maintaining the quality of litchi fruit and extending its shelf life.
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