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Hydrogen sulfide (H 2 S) has proved to be a multifunctional signaling molecule in plants and animals. Here, we investigated the role of H 2 S in the decay of fresh-cut pears ( Pyrus pyrifolia ). H 2 S gas released by sodium hydrosulfide (NaHS) prolonged the shelf life of fresh-cut pear slices in a dose-dependent manner. Moreover, H 2 S maintained higher levels of reducing sugar and soluble protein in pear slices. H 2 S significantly reduced the accumulation of hydrogen peroxide (H 2 O 2 ), superoxide radicals (•O 2   − ) and malondialdehyde (MDA). Further investigation showed that H 2 S fumigation up-regulated the activities of antioxidant enzymes ascorbate peroxidase (APX), catalase (CAT), and guaiacol peroxidase (POD), while it down-regulated those of lipoxygenase (LOX), phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO). Furthermore, H 2 S fumigation effectively inhibited the growth of two fungal pathogens of pear,  Aspergillus niger  and  Penicillium expansum , suggesting that H 2 S can be developed as an effective fungicide for postharvest storage. The present study implies that H 2 S is involved in prolonging postharvest storage of pears by acting as an antioxidant and fungicide.

Hydrogen Sulfide Prolongs Postharvest Storage of Fresh-Cut Pears (Pyrus pyrifolia) by Alleviation of Oxidative Damage and Inhibition of Fungal Growth