臭氧水处理对草莓采后品质和生理的影响

Effects of Ozone Water Treatments on Postharvest Quality and Physiology of Strawberry Fruit

用臭氧水处理草莓3 min和9 min,研究不同处理对草莓采后品质、抗氧化物质含量和相关酶活性的影响。结果表明:贮藏14 d后,臭氧水处理9 min草莓果实的硬度比对照组高74.68%,果实的可溶性固形物含量增加8.59%,总酸含量高于对照组15.63%,抑制了果实的呼吸作用。另外,用臭氧水处理草莓9 min,增加了果实过氧化氢酶和过氧化物酶活性,分别比对照组高出17.49%和53.00%。同时,臭氧水9 min处理后,草莓的总抗氧化能力和DPPH自由基清除能力也得到提高,分别较对照组高41.95%和102.37%。因此用臭氧水处理草莓9 min,可以较好地延长草莓果实的保鲜期,保持草莓的采后品质。

Strawberries were treated by ozone water for 3 and 9 min,and effects of ozone water on postharvest quality,antioxidant compounds,and related enzymes of strawberry fruit were investigated. Results showed that 9 min ozone water treatment increased the firmness of strawberry fruit,soluble solid content,and total acid content. The respiration of strawberry was inhibited by 9 min ozone water. In addition,9 min ozone water treatment increased the catalase（ CAT） activity,peroxidase（ POD） activity,total antioxidant capacity（ FRAP）,and DPPH radical scavenging ability of fruit. The shelf life was extended by ozone water treatment.