{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,12]],"date-time":"2026-06-12T15:48:43Z","timestamp":1781279323703,"version":"3.54.1"},"reference-count":40,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2021,6,4]],"date-time":"2021-06-04T00:00:00Z","timestamp":1622764800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>This work investigates the role of hydrogen sulfide (H<jats:sub>2<\/jats:sub>S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 \u03bcl L<jats:sup>\u22121<\/jats:sup> of H<jats:sub>2<\/jats:sub>S and stored at 10\u00b0C for 8 days. The results indicated that the H<jats:sub>2<\/jats:sub>S treatment significantly inhibited the browning of fresh-cut Chinese water chestnuts, reduced superoxide anion (<jats:inline-formula><mml:math xmlns:mml=\"http:\/\/www.w3.org\/1998\/Math\/MathML\" id=\"M1\"><mml:msubsup><mml:mrow><mml:mtext>O<\/mml:mtext><\/mml:mrow><mml:mrow><mml:mn>2<\/mml:mn><\/mml:mrow><mml:mrow><mml:mo>\u00b7<\/mml:mo><mml:mo>-<\/mml:mo><\/mml:mrow><\/mml:msubsup><\/mml:math><\/jats:inline-formula>) production rate and H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> content accumulation, promoted the increase of total phenol content, and enhanced activities of catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), and glutathione reductase (GR) (<jats:italic>P<\/jats:italic> &amp;lt; 0.05). On the other hand, phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities remained at a low level in the H<jats:sub>2<\/jats:sub>S treatment (<jats:italic>P<\/jats:italic> &amp;lt; 0.05). This result suggested that H<jats:sub>2<\/jats:sub>S treatment might be a promising approach to inhibit browning and prolong the shelf life by enhancing oxidation resistance and inhibiting browning enzyme activity of fresh-cut Chinese water chestnuts during storage. Among them, the 15 \u03bcl L<jats:sup>\u22121<\/jats:sup> H<jats:sub>2<\/jats:sub>S treatment had the best effect on fresh-cut Chinese water chestnuts.<\/jats:p>","DOI":"10.3389\/fnut.2021.652984","type":"journal-article","created":{"date-parts":[[2021,6,4]],"date-time":"2021-06-04T05:26:25Z","timestamp":1622784385000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":38,"title":["Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water 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