Involvement of energy metabolism to chilling tolerance induced by hydrogen sulfide in cold-stored banana fruit

In this study, the effect of hydrogen sulfide (H2S) on energy metabolism in postharvest banana fruit under chilling stress was investigated. Banana fruit, fumigated with optimal concentration (0.5 mM) of aqueous sodium hydrosulfide (NaHS) solution for 24 h, were initially stored at 7 degrees C for 14 d and 20 degrees C for another 6 d. H2S treated banana fruit showed both higher value of firmness and Hue angle, as well as lower value of electrolyte leakage, malondialdehyde (MDA) content and ethylene production. These indicated slower development of chilling injury compared with the control. Decrease in adenosine triphosphate (ATP) and energy charge was not noticeable in H2S treated banana fruit. Moreover, the activity of H+-ATPase, Ca2+-ATPase, cytochrome C oxidase (CCO) and succinate dehydrogenase (SDH), associated with energy metabolism, were significantly enhanced by H2S treatment. Therefore, it can be deduced that H2S can potentially alleviate chilling development in banana fruit by increasing enzymes activities, involved in energy metabolism, to maintain energy charge. (C) 2016 Elsevier Ltd. All rights reserved.