Hydrogen sulfide facilitating enhancement of antioxidant ability and maintainance of fruit quality of kiwifruits during low-temperature storage

Abstract: In the present study, the effects of treatment with 45 μmol/L hydrogen sulfide (H2S) in inhibiting the ripening of kiwifruits stored at (2 ± 1)℃ and RH 85%-90% for 105 days were investigated. The results indicated that kiwifruits treated with H2S exhibited significantly higher vitamin C (Vit C), chlorophyll content and firmness and significantly lower soluble solids content (SSC) (P<0.05). In addition, H2S treatment significantly inhibited the increases in membrane permeability and reduced O·2- production rate and H2O2 content (P<0.05). Furthermore, treatment with H2S significantly enhanced the activity of SOD, CAT and POD of kiwifruits during the low-temperature storage(P<0.05). This study suggested that H2S could delay the maturation and senescence of kiwifruits by enhancing antioxidant systems during low temperature storage.