H2S treatment alleviates postharvest chilling injury in green pepper by regulating antioxidant capacity, osmotic regulation and lipid metabolism to maintain cell membrane integrity
文献类型： 外文期刊
作者： Zhao, Liangyi 1 ; Lu, Yixia 1 ; Zhao, Yaqin 1 ; Bao, Yinqiu 1 ; Liu, Yu 1 ; Wu, Zhengguo 1 ; Han, Yanchao 2 ; Zheng, Yonghua 1 ; Chen, Hangjun 2 ; Jin, Peng 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
2.Zhejiang Acad Agr Sci, Food Sci Inst, Key Lab Postharvest Preservat & Proc Vegetables Co, Zhejiang Key Lab Intelligent Food Logist & Proc, Hangzhou 310021, Peoples R China
关键词： Green pepper; Chilling injury; Hydrogen sulfide; Antioxidant capacity; Membrane lipid metabolism; S-sulfhydration
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 492 卷
页码：
收录情况： SCI
摘要： Green pepper is prone to chilling injury (CI) under low temperature stress, resulting in quality deterioration. This study aimed to investigate the effect of hydrogen sulfide (H2S) treatment on green peppers during cold storage. The results showed that H2S treatment inhibited the CI, maintained a high chlorophyll content, improved antioxidant capacity and promoted proline and polyamines accumulation in green pepper. Meanwhile, H2S treatment could support a higher unsaturated fatty acids content and inhibit the activity of lipid metabolismrelated enzymes, thereby maintaining the stability of cell membranes in green pepper. Moreover, the correlation analysis suggested that green pepper fruit CI was highly negatively correlated with antioxidant enzymes and the unsaturation degree of fatty acids. Molecular docking and enzyme activity assay results showed that H2S might regulate enzyme activity through S-sulfhydration. Together, the results reveal the mechanism of H2S inducing cold tolerance in postharvest green pepper.
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