Hydrogen sulfide: Promising applications for postharvest quality improvement of fruit and vegetables

Hydrogen sulfide (H2S) is a low molecular gasotransmitter that has emerged as a potential tool to improve postharvest attributes of perishable horticultural produce. H2S as a signalling molecule regulates specific biological functions at cellular and molecular level even at very minute concentration in fruit and vegetables. The cytoprotective action of H2S through alleviating oxidative stress by scavenging of reactive oxygen species and upregulation of antioxidant activity could help to maintain cell membrane integrity. Exogenous application of H2S appears to delay ripening and senescence by repressing respiration rate, ethylene action and activity of cell wall degrading enzymes at transcriptome level during storage. The role of H2S towards inhibition of oxidative enzymes and antimicrobial potential helps to maintain fruit and vegetables quality for longer duration. Moreover, studies on combination treatment of H2S with ripening related signalling molecules such as ethylene, nitric oxide, hydrogen peroxide showed existence of potential effect of molecules on extending shelf life of fruit in a promising way. This review concisely underpins recent advances in the function and mechanism of H2S in enhancing postharvest shelf life of fruit and vegetables.

Automated summary

Hydrogen sulfide (H2S) has emerged as a potential tool to improve postharvest attributes of perishable horticultural produce. It regulates specific biological functions at cellular and molecular level even at very minute concentration in fruit and vegetables. H2S can delay ripening and senescence by repressing respiration rate, ethylene action, and activity of cell wall degrading enzymes during storage, while also inhibiting oxidative enzymes and demonstrating antimicrobial potential.