Sodium hydrosulfide delays the softening of fig fruit during cold storage
2022
Ren, Yuanyuan | Huang, Dandan | Liu, Shiwen | Zhao, Fengyun | Yu, Kun | Zhu, Shuhua
Fig fruits are rich in nutrients, but their rapid softening limits storage life. In this experiment, fig fruits were treated with 1.5 mmol L ⁻ ¹ NaHS (a H₂S donor) and 15 μmol L ⁻ ¹ hypotaurine (HT, a H₂S scavenger), respectively, to evaluate the efficacy of H₂S on maintaining the storage life of fig fruits. Changes in firmness, cell wall structure, cell wall polysaccharides contents, the activities of cell wall-degrading enzymes, and the expression of genes related to the cell wall metabolism of fig fruits were studied. The results showed that NaHS at 1.5 mmol L ⁻ ¹ delayed the disruption of cell wall structure and maintained high protopectin, cellulose, and hemicellulose contents but a low water-soluble pectin content in fig fruits compared with the controls. NaHS inhibited the activities of polygalacturonase (PG), pectinesterase (PME), β-galactosidase (β-Gal), and cellulase (Cx) and down-regulated the expression levels of their corresponding genes (fcPG, fcPME, fcβ-Gal, and fcCx) in fig fruits during storage. The opposite results were found in fig fruits treated with HT. These results confirm that NaHS at 1.5 mmol L ⁻ ¹ delayed the softening of harvested fig fruits by inhibiting cell wall polysaccharides’ degradation.
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