Effects of Sulfur Dioxide on Disease Resistance and Storage Quality of Durian (Durio zibethinus L.): A Comprehensive Analysis Integrating GC-IMS, HTS, Physiological and Biochemical Parameters.
5 affiliations
- 1Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Institute of Agricultural Products Preservation and Processing Science and Technology, National Engineering Technology Research Center for Preservation of Agricultural Product, Tianjin Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Tianjin 300384, China.
- 2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100091, China.
- 3China Packing Research & Test Center, Tianjin 300457, China.
- 4Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.
- 5Sanya Research Institute of China Agricultural University, Sanya 572000, China.
Abstract
In this study, we examined the multifaceted effects of sulfur dioxide (SO₂) on the postharvest preservation of durian and the underlying potential mechanism of disease resistance. Our results show that 2% SO₂ preserved the good quality of durian by inhibiting its respiration rate and ethylene production (day 15), reducing weight loss, and maintaining color, firmness, and ascorbic acid content. Furthermore, the volatile organic compounds (VOCs) were investigated further by gas chromatography-ion mobility spectrometry (GC-IMS). Ester compounds (fruity aroma of durian) were primarily intensified in SO₂-treated samples, while SO₂ weakened the content of volatile sulfur compounds. Certain antioxidant and antifungal VOCs, including alpha-terpinene, benzyl alcohol, 2-decanone, and 2-heptylfuran, may contribute to enhancing the disease resistance of durian. High-throughput sequencing (HTS) analysis indicated that SO₂ may enhance the disease resistance of durian by shifting the fungal community succession, which stabilized the relative abundance of Meyerozyma sp. and decreased the relative abundance of Alternaria sp. (on day 5), Verticillium sp. (on day 5), and Moesziomyces sp. (on day 5 and 10). Additionally, SO₂ induced the activities of defense-related enzymes, such as catalase (CAT), polyphenol oxidase (PPO), peroxidase (POD), chitinase (CHI), and β-1,3-glucanase (β-GLU), which may synergize with antifungal VOCs and fungal community succession to enhance durian disease resistance. These results clarify the potential distinct mechanisms of disease resistance of SO₂ and provide a scientific basis for the application of SO₂ in the postharvest preservation of durian fruits.
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BibTeX
@article{hou2026effects,
title = {{Effects of Sulfur Dioxide on Disease Resistance and Storage Quality of Durian (Durio zibethinus L.): A Comprehensive Analysis Integrating GC-IMS, HTS, Physiological and Biochemical Parameters.}},
author = {Shuangdi Hou and Xia Wang and Hui Liu and Phebe Ding and Xian Ji and Xiaoshuan Zhang and Zhiqiang Zhu},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/foods15193574},
url = {https://europepmc.org/article/MED/42883680},
note = {CC BY},
}
RIS
TY - JOUR
TI - Effects of Sulfur Dioxide on Disease Resistance and Storage Quality of Durian (Durio zibethinus L.): A Comprehensive Analysis Integrating GC-IMS, HTS, Physiological and Biochemical Parameters.
AU - Shuangdi Hou
AU - Xia Wang
AU - Hui Liu
AU - Phebe Ding
AU - Xian Ji
AU - Xiaoshuan Zhang
AU - Zhiqiang Zhu
PY - 2026
DA - 2026/10/08
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193574
UR - https://europepmc.org/article/MED/42883680
AB - In this study, we examined the multifaceted effects of sulfur dioxide (SO₂) on the postharvest preservation of durian and the underlying potential mechanism of disease resistance. Our results show that 2% SO₂ preserved the good quality of durian by inhibiting its respiration rate and ethylene production (day 15), reducing weight loss, and maintaining color, firmness, and ascorbic acid content. Furthermore, the volatile organic compounds (VOCs) were investigated further by gas chromatography-ion mobility spectrometry (GC-IMS). Ester compounds (fruity aroma of durian) were primarily intensified in SO₂-treated samples, while SO₂ weakened the content of volatile sulfur compounds. Certain antioxidant and antifungal VOCs, including alpha-terpinene, benzyl alcohol, 2-decanone, and 2-heptylfuran, may contribute to enhancing the disease resistance of durian. High-throughput sequencing (HTS) analysis indicated that SO₂ may enhance the disease resistance of durian by shifting the fungal community succession, which stabilized the relative abundance of Meyerozyma sp. and decreased the relative abundance of Alternaria sp. (on day 5), Verticillium sp. (on day 5), and Moesziomyces sp. (on day 5 and 10). Additionally, SO₂ induced the activities of defense-related enzymes, such as catalase (CAT), polyphenol oxidase (PPO), peroxidase (POD), chitinase (CHI), and β-1,3-glucanase (β-GLU), which may synergize with antifungal VOCs and fungal community succession to enhance durian disease resistance. These results clarify the potential distinct mechanisms of disease resistance of SO₂ and provide a scientific basis for the application of SO₂ in the postharvest preservation of durian fruits.
SN - 2304-8158
ER -