臭氧处理对桑葚采后生理品质的影响及机理

Effects and Mechanism of Ozone Treatment on Mulberry Postharvest Physiological Quality

桑葚虽味美可口,营养丰富,然而极不耐贮藏,销售和深加工存在瓶颈问题。为探索采后桑葚软化腐败控制技术及机制,本研究以"大十"桑葚为试材,研究不同含量臭氧处理对其采后生理品质的影响,通过细胞超微结构等途径探讨臭氧保鲜机理和途径。结果表明:适宜含量(4.29 mg/m^3)的臭氧处理可显著降低桑葚贮藏期间的腐烂率,极显著地抑制软化和呼吸强度,减少可溶性固形物消耗,对果实色泽有显著影响,保持商品性,延长货架期。通过超微结构观察和细胞壁物质变化发现臭氧处理可诱导表皮气孔缩小,抑制病菌的侵入,减小水分的蒸腾作用,显著延缓果实细胞壁的分解和表皮组织的自溶降解。

Mulberry（Morus alba L.） was considered as delicious and nutritious fruit, but hard to storage, it make an obstacles for selling and deep processing. The objective of this study was to explore corruption control techniques and mechanisms for postharvest mulberry. ＂Dashi＂ mulberry was used as test materials, the effects of exposure to different concentrations ozone on postharvest physiology quality were revealed. Preservation mechanism and pathways were been explored through the ways of cell ultrastructure and cell wall components. The results revealed that mulberry fruits exposed to suitable concentration（4.29 mg/m3） ozone reduced soluble solid loss, decay ratio, respiration intensity, soften, and also beneficial in keeping the fruit color and commercial. The investigate of ultrastructural observation and cell wall material declared that ozone treated could induce epidermis stoma shrink, inhibit bacteria invasion, reduce water transpiration, significantly delay the decomposition of the cell wall and autolysis epidermal tissue degradation.