Harnessing the power of hydrogen sulphide (H2S) for improving fruit quality traits

ABSTRACT Hydrogen sulphide (H 2 S) is a gaseous molecule and originates endogenously in plants. It is considered a potential signalling agent in various physiological processes of plants. Numerous reports have examined the role of H 2 S in fruit ripening and in enhancing fruit quality traits. H 2 S coordinates the fruit antioxidant system, fruit ripening phytohormones, such as ethylene and abscisic acid, together with other ripening‐related signalling molecules, including nitric oxide and hydrogen peroxide. Although many studies have increased understanding of various aspects of this complex network, there is a gap in understanding crosstalk of H 2 S with key players of fruit ripening, postharvest senescence and fruit metabolism. This review focused on deciphering fruit H 2 S metabolism, signalling and its interaction with other ripening‐related signalling molecules during fruit ripening and postharvest storage. Moreover, we also discuss how H 2 S can be used as a tool for improving fruit quality and productivity and reducing postharvest loss of perishable fruits.