不同浓度间歇性臭氧处理对猕猴桃贮藏保鲜效果及抗氧化系统的影响

Effect of Intermittent Treatment with Different Concentrations of Ozone on Preservation and Antioxidant System of Kiwifruit

为研究间歇性臭氧处理对猕猴桃贮藏品质及保鲜效果的影响,以‘海沃德’猕猴桃为实验材料,在(0.0±0.5)℃贮藏条件下,设置0、21.4、42.8、64.2 mg/m^(3)4种质量浓度,进行每7 d一次的间歇臭氧处理,并定期测量品质指标以及超氧化物歧化酶、抗坏血酸过氧化物酶等抗氧化酶活性指标。结果表明,与对照组相比,不同浓度臭氧处理均能有效降低果实质量损失率、软果率和腐烂率,抑制可溶性固形物、丙二醛含量上升,延缓可滴定酸含量、果实硬度下降,维持较高的VC、总酚和类黄酮含量;其中42.8 mg/m^(3)处理组的保鲜效果优于21.4、64.2 mg/m^(3)处理组,贮藏140 d时42.8 mg/m^(3)处理组硬度和VC含量分别比对照组高76.92%和43.10%,过氧化氢酶和过氧化物酶活性最高峰峰值分别比对照组高36.53%和89.31%;臭氧处理能够有效控制猕猴桃货架期的软果率和腐烂率,9 d货架期时42.8 mg/m^(3)处理组腐烂率为16.67%,比对照组低63.77%。综合认为,采用42.8 mg/m^(3)质量浓度臭氧对猕猴桃进行间歇处理可有效减缓猕猴桃衰老进程,提高果实的贮藏品质和营养价值。

In order to study the effect of intermittent ozone treatment on the storage quality and preservation of kiwifruit,‘Hayward’kiwifruit were fumigated with different concentrations(0,21.4,42.8 and 64.2 mg/m3)of ozone once every seven days during storage at(0.0±0.5)℃.Quality indexes and the antioxidant enzyme activity of superoxide dismutase(SOD)and ascorbate peroxidase(APX)were measured regularly during storage.The results showed that compared with the control group,ozone treatment at all concentrations effectively reduced fruit mass loss rate,soft fruit rate and decay rate,inhibited the increase of total soluble solid(TSS)and malondialdehyde(MDA)contents,delayed the decrease of titratable acid(TA)content and fruit hardness,and maintained higher vitamin C(VC),total phenol and flavonoid contents.The preservative effect of ozone at 42.8 mg/m3 was better than those at 21.4 and 64.2 mg/m3 concentrations.After 140-day storage,the hardness and VC content in the 42.8 mg/m3 treatment group were 76.92%and 43.10%higher than those in the control group,respectively.The peak values of catalase(CAT)and peroxidase(POD)activity were 36.53%and 89.31%higher than those of the control group,respectively.Ozone treatment also effectively controlled the soft fruit rate and decay rate of kiwifruit during the shelf-life period.On the 9th day,the decay rate of the 42.8 mg/m3 treatment group was 16.67%,which was 63.77%lower than that of the control group.It is concluded that intermittent ozone treatment at a concentration of 42.8 mg/m3 can effectively slow down the senescence process and improve the storage quality and nutritional value of kiwifruit.