Cooperative effects of hydrogen sulfide and nitric oxide on delaying softening and decay of strawberry

Hydrogen sulfide and nitric oxide (NO) as two signal molecules play prominent roles in plant response to biotic stress. The combination effects of these two molecules on ripening and decay of postharvest strawberry were investigated. Strawberries were first dipped in distilled water, 0.8 mmol/L NaHS solution, 5 μmmol/L sodium nitroprusside (SNP) solution, and combinative solutions of 0.8 mmol/L NaHS and 5 μmmol/L SNP for 10 min, respectively, and then stored at 20 degrees Celsius. Results showed that the effects of the co-treatment of 0.8 mmol/L NaHS solution and 5 μmmol/L SNP solution were superior to that of other treatments. The former could suppress the percentage of fruit decay, inhibit respiration rate, maintain the original crust color, and slow down the decrease of firmness and the change of relative conductivity, which preserved the fruit quality. The study indicated that the synergistic function of H2S and NO could effectively prolong the shelf life and reduce the decay rate of harvested strawberry.