Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables

• Published in: Postharvest biology and technology 2017-11, Vol.133, p.81-87
• Main Authors: Al Ubeed, H.M.S., Wills, R.B.H., Bowyer, M.C., Vuong, Q.V., Golding, J.B.
• Format: Article
• Language: English
• Subjects: Antioxidants; Brassica; Chlorophyll; Ethylene; Fumigation; Hydrogen; Hydrogen storage; Hydrogen sulfide; Hydrogen sulphide; Leafy vegetables; Mode of action; Ocimum basilicum; Pak choy; Respiration; Senescence; Vegetables
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2017.07.010

•Hydrogen sulphide (H2S) fumigation delayed senescence of leafy vegetable pak choy.•H2S reduced respiration, loss of chlorophyll, antioxidant activity and ion leakage.•H2S also reduced respiration and chlorophyll loss of basil and kale.•H2S inhibited the endogenous production and action of ethylene.•Mode of action of H2S may be through ethylene. Hydrogen sulphide (H2S) gas has been found to delay the appearance of many characteristics associated with senescence of horticultural produce but little attention has been given to its physiological role or its interaction with ethylene. This study used the green leafy vegetable, pak choy (Brassica rapa subsp. Chinensis) as the principal test commodity and examined the interaction of fumigation with hydrogen sulphide and storage at 10°C in the presence of controlled levels of ethylene on endogenous ethylene production and a range of factors associated with postharvest deterioration. It was found that hydrogen sulphide inhibited ethylene production, chlorophyll loss, respiration, weight loss, various antioxidant factors and ion leakage. Hydrogen sulphide also inhibited chlorophyll loss and respiration of other green leafy vegetables/herbs, sweet Italian basil (Ocimum basilicum) and green curly kale (Brassica oleracea var. sabellica). The results suggest that the mode of action of hydrogen sulphide in delaying senescence could be by inhibiting both the production of ethylene and the action of ethylene. The substantial reduction in the rate of loss of chlorophyll following short-term treatment with hydrogen sulphide may have potential commercial benefit for extension in market life of green leafy vegetables.