Hydrogen Sulfide Maintains Good Nutrition and Delays Postharvest Senescence in Postharvest Tomato Fruits by Regulating Antioxidative Metabolism

As a signaling molecule, hydrogen sulfide (H₂S) plays an indispensable role in the modulation of ripening and senescence in fruits and vegetables. To explore the role of H₂S in regulating metabolism of postharvest tomato, ripening-related physiological parameters, activities of antioxidant enzymes and gene expression were analyzed in H₂S-fumigated tomato fruits. These results show that H₂S significantly delayed the color transition and softening of tomato fruit, and maintained higher level of flavonoids and lower level of anthocyanin during storage. Besides, H₂S could maintain higher level of nutritional-related metabolites, such as reducing sugar, ascorbic acid during postharvest storage. Moreover, H₂S decreased the rate of O₂^? production, inhibited the production of H₂O₂ and malondialdehyde (MDA), enhanced the activities of antioxidant enzymes including ascorbate peroxidase (APX), superoxide dismutase (SOD), catalase (CAT) and guaiacol peroxidase (POD) in tomato fruits, while reduced the activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and lipoxygenase (LOX). Besides, the expression of the antioxidant-encoding genes SlCAT2, SlPOD12 was generally upregulated with H₂S fumigation. Principal component analysis (PCA) suggests that H₂S induced significant discrepancy mainly to the differences in firmness, anthocyanin, flavonoid and the activity of guaiacol peroxidase (POD), and the correlation analysis further shows that H₂S affected pigment metabolism and nutritional quality. In conclusion, H₂S could maintain better appearance and nutritional quality, and prolong the storage period of postharvest tomato fruits through activating the antioxidative system.