Fecha de publicación: 25/12/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 29: L-Cysteine Treatment Delays Leaf Senescence in Chinese Flowering Cabbage by Regulating ROS Metabolism and Stimulating Endogenous H2S Production
Foods doi: 10.3390/foods14010029
Authors:
Linzhi Gan
Zhenliang Mou
Jianye Chen
Wei Shan
Jianfei Kuang
Wangjin Lu
Yating Zhao
Wei Wei

Leaf senescence is a major concern for postharvest leafy vegetables, as leaves are highly prone to yellowing and nutrient loss, resulting in reduced commercial value and limited shelf-life. This study aimed to investigate the effect of L-cysteine (L-cys) on postharvest Chinese flowering cabbage stored at 20 °C. The results showed that 0.5 g L−1 L-cys treatment effectively slowed leaf senescence by downregulating chlorophyll degradation genes (BrNYC1, BrNOL, BrPPH, BrPAO, BrNYE, and BrSAGs) and senescence marker gene BrSAG12. Moreover, this treatment exhibited positive influence on the nutritional quality of cabbage. Also, L-cys treatment maintained ROS homeostasis, preventing excessive ROS accumulation and lipid membrane oxidation. L-cys treatment also maintained a higher total antioxidant capacity and scavenging rate of •OH and O2•−. Additionally, L-cys treatment maintained high levels of ascorbate and glutathione and activated antioxidant enzymes (superoxide dismutase, peroxidase, and catalase) and the expression of the encoding genes. Furthermore, L-cys treatment elevated endogenous H2S levels, which are correlated with increased L-cysteine desulfhydrase activity and the upregulation of H2S biosynthesis-related genes. These findings suggest that L-cys can delay leaf senescence by reducing chlorophyll breakdown, maintaining ROS homeostasis, and stimulating endogenous H2S production.