不同浓度臭氧对皖翠猕猴桃冷藏过程中品质和生理的影响

采用不同浓度的臭氧(10.7、42.8、171.2 mg/m3)定期处理皖翠猕猴桃果实,研究在冷藏(2±1℃)条件下其品质和后熟生理生化的变化。结果表明:较低浓度的臭氧(10.7 mg/m3)处理能显著抑制猕猴桃果实的呼吸强度,降低腐烂率,延缓丙二醛(MDA)含量和相对电导率的上升,维持较高的超氧化物歧化酶(SOD)和过氧化物酶(POD)活性,保持良好的贮藏品质,皖翠猕猴桃冷藏140 d时的好果率可达95%。较高浓度的臭氧(171.2 mg/m3)处理则加速猕猴桃果实呼吸高峰出现的时间,贮藏中后期果实腐烂率、MDA含量和相对电导率快速上升,SOD和POD活性下降,从而加快果实的衰老进程。臭氧处理浓度越高对猕猴桃的贮藏品质和后熟生理损害越大。

Effects of Different Ozone Concentrations on Quality and Physiology of Wancui Kiwifruit during cold Storage

Wancui Kiwifruit were treated with different ozone concentrations（10.7,42.8,171.2 mg/m3） in low temperature environment（2±1 ℃） after postharvest,and storage quality and physiological indexes changes were investigated in the experiment.The results showed that,low ozone concentration（10.7 mg/m3） treatment could inhibite respiratory intensity,decrease decay rate,delay the increase of malondiadehyde（MDA） and relative conductivity,maintain the high activity of superoxide dismutase（SOD） and peroxidase（POD）,keep good storage quality,and the good fruit rate was about 95% after 140 days cold storage.The appearance time of respiration climax was advanced by high concentration ozone（171.2 mg/m3） treatment,and during the middle and late storage period,decay rate,MDA content and relative conductivity increased rapidly,activities of SOD and POD decreased,and accelerated fruit senescence.The higher the concentration of ozone,the bigger the damage to storage quality and mature physiology of kiwifruit.