Gao Cong-Cong, Lin Qi, Dong Cheng-Hu, Ji Hai-Peng, Yu Jin-Ze, Chen Cun-Kun, Zhu Zhi-Qiang, Ban Zhaojun, Zhang Na, Bao Yuan-Yuan
College of Food Science and Technology, Yunnan Agricultural University No. 452, Fengyuan Road, Panlong District Kunming 650000 China
National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products Tianjin 300384 China
RSC Adv. 2020 Mar 2;10(15):9037-9045. doi: 10.1039/c9ra10479h. eCollection 2020 Feb 27.
Grapevines are widely planted around the world. Although grapes have high nutritional value, they are highly perishable. To explore the effect of ozone concentration on the postharvest quality of Muscat Hamburg grapes, the ethylene production rate, respiratory intensity, soluble solids, titratable acidity, firmness, threshing rate, total yeast and mold counts, and the activities of superoxide dismutase, peroxidase, catalase, polyphenol oxidase and phenylalanine ammonia lyase were determined, and the fungal metagenome on the grape surface was analyzed. Among the ozone treatment groups, 14.98 mg m ozone showed a positive effect on grape preservation. After 80 days of storage, the contents of soluble solids and titratable acidity increased by 3.1% and 0.03%, respectively, compared with the control group. Over the same period, firmness increased by 4.22 N and the threshing rate decreased by 0.5%. During storage, the activity of polyphenol oxidase was inhibited and the activities of superoxide dismutase, peroxidase, catalase, and phenylalanine ammonia lyase were maintained, which delayed the senescence of grapes and maintained freshness. Ozone can reduce the number of fungi on the grape surface, change the colony structure, and reduce the occurrence of diseases. An ozone concentration of 14.98 mg m can delay the senescence of Muscat Hamburg grapes and improve storage quality.
葡萄藤在世界各地广泛种植。尽管葡萄具有很高的营养价值，但它们极易腐烂。为了探究臭氧浓度对玫瑰香葡萄采后品质的影响，测定了乙烯生成速率、呼吸强度、可溶性固形物、可滴定酸、硬度、脱粒率、总酵母菌和霉菌数量，以及超氧化物歧化酶、过氧化物酶、过氧化氢酶、多酚氧化酶和苯丙氨酸解氨酶的活性，并分析了葡萄表面的真菌宏基因组。在臭氧处理组中，14.98毫克/立方米的臭氧对葡萄保鲜有积极作用。贮藏80天后，与对照组相比，可溶性固形物和可滴定酸含量分别增加了3.1%和0.03%。同期，硬度增加了4.22牛，脱粒率降低了0.5%。贮藏期间，多酚氧化酶的活性受到抑制，超氧化物歧化酶、过氧化物酶、过氧化氢酶和苯丙氨酸解氨酶的活性得以维持，从而延缓了葡萄的衰老并保持了新鲜度。臭氧可以减少葡萄表面的真菌数量，改变菌落结构，减少病害的发生。14.98毫克/立方米的臭氧浓度可以延缓玫瑰香葡萄的衰老并提高贮藏品质。
