ABSTRACT A short, pre-storage fumigation with hydrogen sulphide (H2S) gas at 0, 100, 250 and 500 µL L−1 affected development of a range of senescence characteristics of Navel and Valencia oranges and ‘Afourer’ mandarins during storage at 20°C for five weeks. The greatest beneficial effect was observed with fumigation at 100 µL L−1 H2S which resulted in reduced incidence of calyx drop, calyx browning and fungal decay and production of ethylene and ethanol for all three citrus species. For Valencia oranges, a lower total soluble solids (TSS): titratable acidity (TA) ratio was observed, arising from both a lower TSS and higher TA than in control fruit. H2S treatment had no significant effect on the respiration rate in any fruit species. In general, higher concentrations of H2S were less effective than 100 µL L−1 and often resulted in accelerated loss of quality. The results suggest that H2S fumigation of citrus prior to storage may be an alternative treatment for delaying the emergence of senescence characteristics such as calyx browning without the use of synthetic auxins.

中文翻译：

---

使用硫化氢进行储藏前熏蒸可抑制巴伦西亚和脐橙以及“Afourer”柑橘的采后衰老

摘要 使用 0、100、250 和 500 µL L-1 的硫化氢 (H2S) 气体进行短暂的储存前熏蒸会影响脐橙和巴伦西亚橙以及 'Afourer' 柑橘在 20° 储存期间一系列衰老特征的发展C 五个星期。观察到最大的有益效果是在 100 µL L-1 H2S 下进行熏蒸，这导致所有三种柑橘物种的花萼脱落、花萼褐变和真菌腐烂以及乙烯和乙醇的产生的发生率降低。对于瓦伦西亚橙，观察到较低的总可溶性固形物 (TSS)：可滴定酸度 (TA) 比值，这是由于与对照水果相比较低的 TSS 和较高的 TA 所致。H2S 处理对任何水果物种的呼吸速率都没有显着影响。一般来说，较高浓度的 H2S 不如 100 µL L-1 有效，并且通常会导致质量加速下降。结果表明，在不使用合成生长素的情况下，柑橘在储存前进行 H2S 熏蒸可能是延迟衰老特征（如花萼褐变）出现的替代方法。