Hydrogen sulfide extends the postharvest life and enhances antioxidant activity of kiwifruit during storage

BACKGROUND Exogenous hydrogen sulfide ( H 2 S ) treatment can prolong the postharvest life of cut flowers and strawberries. Little work has been done to explore the effects of H 2 S on respiratory climacteric fruits such as kiwifruits during storage. Therefore the aim of the present study was to evaluate the effects of H 2 S treatment at concentrations of 15–1000 µmol L −1 on the postharvest life of kiwifruit during 25 °C storage and the role of H 2 S in regulating the antioxidant defensive system of kiwifruit.RESULTS Treatments with 45 and 90 µmol L −1 H 2 S significantly inhibited the increase in soluble sugar content and the decrease in vitamin C (Vit C), chlorophyll content and firmness, inhibited ethylene production and both superoxide production rate (O. 2 − ) and hydrogen peroxide content. Kiwifruits with 45 and 90 µmol L −1 H 2 S exhibited significantly higher activities of superoxide dismutase, catalase and peroxidase. Treatment with 180 µmol L −1 H 2 S promoted the ripening of kiwifruits.CONCLUSION Treatments with 45 and 90 µmol L −1 H 2 S could delay the maturation and senescence of kiwifruits and maintain higher titratable acid (TA) and Vit C during eating‐ripe storage by inhibiting ethylene production, improving protective enzyme activities and decreasing the accumulation of reactive oxygen species to protect the cell membrane during storage. © 2014 Society of Chemical Industry