{"title":"硫化氢通过提高抗氧化能力和延缓木质化改善秋葵（Abelmoschus esculentus (L.) Moench）荚果的采后质量","authors":"Weihua Luo, Tinghui Chen, Xiao Gong, Jingjing Chen, Wei Zhou, Jihua Li","doi":"10.3390/foods13162617","DOIUrl":null,"url":null,"abstract":"<p><p>Okra (<i>Abelmoschus esculentus</i> (L.) Moench) pod storage is challenging due to its high water content and tendency to lignify. Sodium hydrosulfide (NaHS) served as an H<sub>2</sub>S donor in this investigation. Compared with the control group, the group treated with 0.5 mmol/L NaHS solution effectively maintained the appearance quality, and its weight loss was only 6.21% at 20 days. The H<sub>2</sub>S treatment not only preserved tissue nutrients but also significantly enhanced catalase (CAT), ascorbic acid peroxidase (APX), and superoxide dismutase (SOD) activities while decreasing oxidant damage. In addition, H<sub>2</sub>S slowed down lignin synthesis by inhibiting the activities of key enzymes such as phenylalanine ammonialyase (PAL), cinnamate 4-hydroxylase (C4H), and cinnamyl alcohol dehydrogenase (CAD) in the lignin biosynthesis pathway. Transcriptome analysis revealed that H<sub>2</sub>S affects 34 genes in the phenylpropanoid biosynthesis pathway, such as <i>AePAL</i>, <i>Ae4CL1</i>, <i>AeCCOAOMT1</i>, <i>AePOD</i>, etc., which inhibit lignin synthesis of okra pods. All in all, moderate H<sub>2</sub>S can improve postharvest quality and extend the shelf-life of okra pods by enhancing antioxidant capacity and delaying lignification; the results will provide an overview of its application in the preservation of okra pods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7000,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353269/pdf/","citationCount":"0","resultStr":"{\"title\":\"Hydrogen Sulfide Improves Postharvest Quality of Okra (<i>Abelmoschus esculentus</i> (L.) Moench) Pods by Enhancing Antioxidant Capacity and Delaying Lignification.\",\"authors\":\"Weihua Luo, Tinghui Chen, Xiao Gong, Jingjing Chen, Wei Zhou, Jihua Li\",\"doi\":\"10.3390/foods13162617\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Okra (<i>Abelmoschus esculentus</i> (L.) Moench) pod storage is challenging due to its high water content and tendency to lignify. Sodium hydrosulfide (NaHS) served as an H<sub>2</sub>S donor in this investigation. Compared with the control group, the group treated with 0.5 mmol/L NaHS solution effectively maintained the appearance quality, and its weight loss was only 6.21% at 20 days. The H<sub>2</sub>S treatment not only preserved tissue nutrients but also significantly enhanced catalase (CAT), ascorbic acid peroxidase (APX), and superoxide dismutase (SOD) activities while decreasing oxidant damage. In addition, H<sub>2</sub>S slowed down lignin synthesis by inhibiting the activities of key enzymes such as phenylalanine ammonialyase (PAL), cinnamate 4-hydroxylase (C4H), and cinnamyl alcohol dehydrogenase (CAD) in the lignin biosynthesis pathway. Transcriptome analysis revealed that H<sub>2</sub>S affects 34 genes in the phenylpropanoid biosynthesis pathway, such as <i>AePAL</i>, <i>Ae4CL1</i>, <i>AeCCOAOMT1</i>, <i>AePOD</i>, etc., which inhibit lignin synthesis of okra pods. All in all, moderate H<sub>2</sub>S can improve postharvest quality and extend the shelf-life of okra pods by enhancing antioxidant capacity and delaying lignification; the results will provide an overview of its application in the preservation of okra pods.</p>\",\"PeriodicalId\":12386,\"journal\":{\"name\":\"Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.7000,\"publicationDate\":\"2024-08-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353269/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3390/foods13162617\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods13162617","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Hydrogen Sulfide Improves Postharvest Quality of Okra (Abelmoschus esculentus (L.) Moench) Pods by Enhancing Antioxidant Capacity and Delaying Lignification.
Okra (Abelmoschus esculentus (L.) Moench) pod storage is challenging due to its high water content and tendency to lignify. Sodium hydrosulfide (NaHS) served as an H2S donor in this investigation. Compared with the control group, the group treated with 0.5 mmol/L NaHS solution effectively maintained the appearance quality, and its weight loss was only 6.21% at 20 days. The H2S treatment not only preserved tissue nutrients but also significantly enhanced catalase (CAT), ascorbic acid peroxidase (APX), and superoxide dismutase (SOD) activities while decreasing oxidant damage. In addition, H2S slowed down lignin synthesis by inhibiting the activities of key enzymes such as phenylalanine ammonialyase (PAL), cinnamate 4-hydroxylase (C4H), and cinnamyl alcohol dehydrogenase (CAD) in the lignin biosynthesis pathway. Transcriptome analysis revealed that H2S affects 34 genes in the phenylpropanoid biosynthesis pathway, such as AePAL, Ae4CL1, AeCCOAOMT1, AePOD, etc., which inhibit lignin synthesis of okra pods. All in all, moderate H2S can improve postharvest quality and extend the shelf-life of okra pods by enhancing antioxidant capacity and delaying lignification; the results will provide an overview of its application in the preservation of okra pods.
期刊介绍：
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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