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The results showed that H2S treatment repressed the development of surface browning, suppressed the increase in respiration rate and weight loss, and delayed the decline of firmness while soluble solids content (SSC) and microbial growth were unaffected during storage. H2S treatment maintained higher contents of phenolic compounds, especially neo-chlorogenic acid, catechin, and quercetin, and delayed the degradation of phenolic compounds by enhancing the activities of phenolic biosynthesis-related enzymes and inhibiting the oxidative activities of polyphenol oxidase (PPO) in comparison with control. Moreover, H2S stimulated the accumulation of amino acids and their derivatives including proline, \u03b3-aminobutyric acid (GABA), and polyamines (PAs) via enhancing biosynthesis and repressing degradation compared to control. These results suggested that H2S treatment enhanced the accumulation of phenolic, amino acids, and their derivatives by modulating phenolic and amino acids metabolisms, which contributed to the higher antioxidant activity and membrane integrity maintenance, ultimately repressing browning development and maintaining the quality. Therefore, the current study speculated that H2S might be a promising approach for browning inhibition and quality maintenance in fresh-cut peach fruit.<\/jats:p>","DOI":"10.3390\/foods12061158","type":"journal-article","created":{"date-parts":[[2023,3,9]],"date-time":"2023-03-09T03:46:40Z","timestamp":1678333600000},"page":"1158","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Hydrogen Sulfide Enhances Browning Repression and Quality Maintenance in Fresh-Cut Peaches via Modulating Phenolic and Amino Acids Metabolisms"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7263-8535","authenticated-orcid":false,"given":"Li","family":"Wang","sequence":"first","affiliation":[{"name":"Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Zhang","sequence":"additional","affiliation":[{"name":"Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kaili","family":"Shi","sequence":"additional","affiliation":[{"name":"Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shouchao","family":"Chen","sequence":"additional","affiliation":[{"name":"Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiawei","family":"Shao","sequence":"additional","affiliation":[{"name":"Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingli","family":"Huang","sequence":"additional","affiliation":[{"name":"Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingliang","family":"Wang","sequence":"additional","affiliation":[{"name":"Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanyan","family":"Wang","sequence":"additional","affiliation":[{"name":"Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingyuan","family":"Song","sequence":"additional","affiliation":[{"name":"Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.tifs.2017.03.005","article-title":"Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables","volume":"64","author":"Ma","year":"2017","journal-title":"Trends Food Sci. 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