Ozone Application Suppressed the Blue Mold Development and Maintained the Main Active Ingredients Content of Postharvest Fresh during Storage.

is the predominant causal agent causing blue mold in postharvest fresh during storage. The pathogen reduces the yield and affects the quality of and even generates patulin, threatening human health. In this study, postharvest fresh, healthy was sprayed with , and the control effect of ozone on postharvest diseases of was studied, and the effect of ozone on the contents in the main active ingredients of was compared; finally, the effect of ozone on reactive oxygen species (ROS) metabolism in was analyzed. The results showed that 2 mg L ozone application significantly inhibited the occurrence of postharvest blue mold caused by , reduced weight loss rate, controlled the accumulation of patulin and maintained the contents of the main active components in . The study will provide a theoretical basis for ozone treatment to control the occurrence of postharvest diseases of