Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), Università degli Studi della Tuscia, Viterbo, Italy.
Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia agraria (CREA), Centro di ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Caserta, Italy.
J Sci Food Agric. 2020 Feb;100(3):961-968. doi: 10.1002/jsfa.10055. Epub 2019 Dec 14.
Among the challenges for postharvest researchers is that of understanding the physiological and biochemical pathways associated with postharvest fruit decay. Fruit senescence directly affects sensorial and nutritional quality during postharvest life. It has been clarified that reactive oxygen species and oxidative damage are responsible for fruit senescence. Some cultivars of yellow-fleshed kiwifruit can be stored for a short period compared with green-fleshed kiwifruit. Postharvest performance is affected by the physiological state of the fruit at harvest, associated with its postharvest management. Among several postharvest applications, ozone treatment is considered as a cost-effective and eco-friendly food-processing technology to preserve the fruits' quality during cold storage. In this study, we investigated the influence of ozone, after gradual cooling treatment, on the antioxidant defense system in Actinidia chinensis, 'Soreli'.
Bioactive compound content decreased during cold storage, and ozone treatment enhanced the activities of superoxide dismutase and catalase during cold storage. This treatment preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation. A multivariate statistical approach, using principal component analysis, provided the global response to the effect of ozone postharvest treatment during cold storage in kiwifruit 'Soreli'.
Ozone treatment improves the efficiency of antioxidative system and storability of 'Soreli' kiwifruits. © 2019 Society of Chemical Industry.
采后研究人员面临的挑战之一是了解与采后水果腐烂相关的生理和生化途径。果实衰老直接影响采后寿命期间的感官和营养品质。已经澄清，活性氧和氧化损伤是导致果实衰老的原因。与绿肉猕猴桃相比，一些黄肉猕猴桃品种可以短时间储存。采后性能受果实采时生理状态的影响，与其采后管理有关。在几种采后应用中，臭氧处理被认为是一种具有成本效益和环保的食品加工技术，可在冷藏期间保持水果的质量。在这项研究中，我们研究了臭氧在逐渐冷却处理后的影响对中华猕猴桃‘索雷利’抗氧化防御系统的影响。
在冷藏过程中生物活性化合物含量下降，臭氧处理在冷藏过程中增强了超氧化物歧化酶和过氧化氢酶的活性。这种处理通过抑制脂氧合酶活性和丙二醛积累来保持膜的完整性。使用主成分分析的多元统计方法提供了臭氧采后处理对猕猴桃‘索雷利’冷藏效果的整体响应。
臭氧处理可提高‘索雷利’猕猴桃抗氧化系统的效率和贮藏性。 © 2019 英国化学学会。
