Endogenous Hydrogen Sulfide Homeostasis Is Responsible for the Alleviation of Senescence of Postharvest Daylily Flower via Increasing Antioxidant Capacity and Maintained Energy Status

Abstract

There are limited data concerning the role of endogenous HS in prolonging the postharvest of vegetables and fruits. Using a fluorescence microscope with a specific probe, we discovered that, during the senescence of postharvest daylily flower, endogenous HS homeostasis was impaired. The activities of two important synthetic enzymes of HS, l- and d-cysteine desulfhydrase, exhibited decreasing tendencies. However, NaHS (a HS donor) not only blocked the decreased HS production but also extended the postharvest life of daylilies. These beneficial roles were verified by the alleviation of lipid peroxidation and the increased activities of antioxidant enzymes. Meanwhile, the energy status was sustained, and the respiration rate was decreased. In contrast to NaHS, the addition of an inhibitor of HS synthesis alone aggravated lipid peroxidation and lowered energy charge. Together, the present study implies that endogenous HS alleviates senescence of postharvest daylilies via increasing antioxidant capacity and maintained energy status.

Responses of nitric oxide and hydrogen sulfide in regulating oxidative defence system in wheat plants grown under cadmium stress

“…H 2 S acts as a signalling molecule in various metabolic processes in plants such as seed germination (Chen et al ), photosynthesis (Chen et al ) and flower senescence (Liu et al ). It reduces reactive oxygen species (ROS) accumulation and increases the antioxidant capacity in the case of plants being subjected to heavy metal stress (Mostofa et al , Banerjee et al , Huang et al ).…”

Hydrogen Sulfide: A Gaseous Molecule in Postharvest Freshness

“…During postharvest of vegetables, Hu et al (2015) reported that the postharvest senescence of water spinach was alleviated by H 2 S. In this process, H 2 S improved antioxidant capacity and sustained the energy status, which decreased the degree of leaf yellowing of water spinach. The redox balance in the senescence of daylily was promoted by H 2 S, which mainly reduced the overaccumulation of ROS via increasing the activity of CAT, APX, and SOD (Liu et al, 2017; Table 1 ). In addition, Sun et al (2015) suggested that H 2 S could regulate phenolic metabolism to alleviate browning of fresh-cut lotus root slices, and the role of H 2 S in alleviating enzymatic browning was through inhibiting the activity of polyphenol oxidase (PPO) during postharvest storage.…”

“…This was possible because H 2 S induced the accumulation of ROS in A. niger by decreasing the activity of antioxidant enzymes including CAT and SOD ( Figure 1B ). Contrarily, the investigations in postharvest freshness of horticultural plants suggested that H 2 S could scavenge ROS accumulation by promoting the activities of CAT, SOD, APX, and GR (Zhang et al, 2011; Hu et al, 2012; Liu et al, 2017). Fu et al (2014) also attributed the different effects of H 2 S on microbes and plants to their different tolerances to H 2 S. Hence, the low level H 2 S (0.5 mM NaHS solution) seemly induced the accumulation of ROS in fungal in vivo by decreasing the activities of antioxidant enzymes, thereby, inhibiting the growth of fungi during storage ( Figure 1B ).…”

“…Kasumi F1 (Reich et al, 2016). In addition, a number of studies showed that H 2 S played an important role in delaying senescence of horticultural products during postharvest storage with examples in kiwifruits (Zhu et al, 2014), daylily (Liu et al, 2017), and cut flowers (Zhang et al, 2011). Recently, there were reviews that discussed H 2 S as a signal molecule or a versatile regulator in plant response to abiotic stress (Guo et al, 2016; Li et al, 2016b).…”

Methane delays the senescence and browning in daylily buds by re‐established redox homeostasis

“…3 However, at this low temperature, browning symptoms appear during the latter period of storage, which can cause quality loss of daylily buds. 4 To date, ample evidence suggests that the browning process of horticultural products is accompanied by the increased production of reactive oxygen species (ROS). 5 Gaseous molecules such as nitric oxide (NO) and hydrogen sulfide (H 2 S) are known to play important roles in regulating tissue senescence or browning via increasing the antioxidant capacity.…”