Litchi fruits are highly perishable in nature and start deteriorating immediately after harvest, which can be characterized by pericarp browning. In this study, the effect of exogenous hydrogen sulfide (H₂S) on different biochemical events linked to pericarp browning and oxidative damage in litchi were assessed at 1 day interval during 4 days storage. Fruits were vacuum infiltrated with H₂S (1 and 2 mM) at ambient temperature. The untreated control fruits were subjected to dipping in distilled water and were stored at ambient (28 °C, RH 70–75%) conditions. H₂S treatment maintained the postharvest quality of litchi fruit during storage by alleviating oxidative damage and modulating enzymatic activities. Control fruits lost their postharvest quality at initial storage with visible pericarp browning and other biochemical degradative changes when compared with treated fruits. Postharvest H₂S (2 mM) infiltration significantly reduced weight loss, pericarp browning and ROS production (H₂O₂ and O₂⁻) as well as suppressed the activity of polyphenol oxidase (PPO) and peroxidase (POD) enzymes and exhibited higher TSS, titratable acidity, total phenolic, anthocyanin, antioxidant activities, membrane integrity, phenylalanine ammonia lyase (PAL) activity and reduced quinone and malondialdehyde (MDA) accumulation. Thus, H₂S (2 mM) infiltration treatment could be suggested to enhance the storage life of litchi fruits at ambient storage condition.

荔枝果实性质上极易腐烂，收获后立即开始变质，其特征是果皮褐变。在这项研究中，外源硫化氢（H ₂ S）对与荔枝果皮褐变和氧化损伤有关的不同生化事件的影响以储存4天的间隔为1天进行评估。在环境温度下用H ₂ S（1和2 mM）真空浸润水果。未经处理的对照果实浸入蒸馏水中，并在环境温度（28°C，相对湿度70-75％）下保存。高₂S处理通过减轻氧化损伤和调节酶活性，在贮藏期间保持了荔枝果实的采后品质。与处理后的果实相比，对照果实在初始储存时失去了收获后的品质，可见果皮褐变和其他生化降解变化。采后ħ ₂ S（2mM）的浸润显著减少失重，果皮褐变和ROS产生（H ₂ ö ₂和O ₂ ^-）并抑制多酚氧化酶（PPO）和过氧化物酶（POD）的活性，并显示出更高的TSS，可滴定的酸度，总酚，花色苷，抗氧化剂活性，膜完整性，苯丙氨酸氨裂合酶（PAL）活性以及降低的醌和丙二醛（MDA）积累。因此，建议采用H ₂ S（2 mM）渗透处理来延长荔枝果实在环境条件下的贮藏寿命。