Postharvest pericarp browning (PB) drastically affects acceptability and marketability of litchi fruits. This study was aimed to assess the effect of vacuum infiltrated hydrogen sulfide (H2S) (1 and 2 mM) on pericarp browning associated metabolism and overall quality of litchi fruit during cold storage. Results revealed that H2S (2 mM) significantly minimized the accumulation of quinone and MDA content with reduced weight loss, pericarp browning, disease occurrence during storage. The H2S-treated fruits maintained higher anthocyanin, total phenols, and antioxidant activity. Moreover, H2S infiltration significantly inhibited accumulation of reactive oxygen species (superoxide and hydrogen peroxide) and membrane leakage, which coincided with higher phenylalanine ammonia lyase activity and suppressed activity of polyphenol oxidase and peroxidase resulting in lower PB in litchi during storage of 16-d. H2S infiltration also prevented loss of TSS, acidity, and ascorbic acid as compared to control fruit indicating effectiveness of H2S in delaying metabolic activity. Therefore, postharvest vacuum infiltration of H2S (2 mM) could be suggested to downregulate oxidative damage and PB resulting in extended shelf life during cold storage.
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The financial support of Bihar Agricultural University, Sabour, India is duly acknowledged. This article bears a BAU COMMUNICATION NO. 911/201222.
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Siddiqui, M.W., Deshi, V., Homa, F. et al. Inhibitory Effects of Hydrogen Sulfide on Oxidative Damage and Pericarp Browning in Harvested Litchi. J Plant Growth Regul (2021). https://doi.org/10.1007/s00344-021-10300-x
- Litchi chinensis
- Pericarp browning
- Oxidative metabolism
- Vacuum infiltration
- Hydrogen sulfide