Nitric oxide (NO) and hydrogen sulfide (H2S), its function in fruit ripening

ID: 613 / 256

Category: Abstract

Track: Pending

Proposed Symposium Title: Nitric oxide (NO) and hydrogen sulfide (H2S), its function in fruit ripening


Francisco J Corpas

Affiliations: Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), E-18080 Granada, Spain


Nitric oxide (NO) and hydrogen sulfide (H2S) are two gaseous molecules that are endogenously generated in plant cells. Currently, it has been shown that both molecules, previously considered toxic, have signaling functions and participate in almost all the physiological plant processes from seed germination, growth and development, stomatal movement, senescence, flowering, and fruit ripening as well as in the mechanism of response against abiotic and abiotic stresses. At the biochemical level, NO as H2S directly or indirectly exerts its function through post-translational modifications (PTMs) of proteins, mainly S-nitrosation, and persufidation because they operate as cysteine-based redox switches. Recently, the analysis of two H2S-generating enzymes, the cytosolic L-cysteine desulfhydrase, and mitochondrial D-cysteine desulfhydrase, from the non-climacteric sweet pepper (Capsicum annuum L.) fruits indicate that they are regulated during ripening and by nitric oxide. Furthermore, NO and H2S could have biotechnological applications because when they are exogenously applied they exert beneficial effects to preserve the fruits during postharvest storage since, in many cases, NO and H2S can regulate the metabolism of reactive oxygen species (ROS) through the modulation of the antioxidant systems. 




Symposia selection: 106, ,

Key words: Nitric oxide, hydrogen sulfide, fruit ripening, pepper