臭氧对砀山酥梨采后生理及腐烂效果的影响

Effect of Ozone Treatment on Postharvest Physiology and Decay of ’Dangshansu’ Pear During in Cold Storage

摘要:

研究了臭氧对冷藏条件下砀山酥梨采后生理以及贮期病害的影响。在冷藏(缓慢降温至(0±0.5℃)期间,每日用4 mg/m~3臭氧处理砀山酥梨3 h,定期测定了贮藏期相关生理指标和腐烂率,并进行了臭氧对砀山酥梨主要致腐菌梨青霉、梨褐腐、梨轮纹的离体和活体实验。臭氧处理可显著抑制砀山酥梨的呼吸强度,延缓可溶性固形物、可滴定酸以及丙二醛含量,有效降低果实的腐烂率,但对果实硬度没有显著影响;臭氧明显抑制引起砀山酥梨发生腐烂的青霉痛、褐腐病、以及轮纹病病原真菌孢子的萌发,抑制了接种病原菌在梨果实上的扩展。将臭氧用于砀山酥梨的贮藏,既可维持较高的贮藏品质,又可防治果实腐烂。

Abstract:

In this study,the effect of ozone on postharvest physiology and storage diseases of ’ Dangshansu’ pear during cold storageC slowly cooled to 0±0.5℃) was investigated.During cold storageC slowly cooled to 0±0.5℃),the fruits were treated with 4 mg/m3 ozone for three hours every day in entire storage,the physiological indicators and decay incidence were measured regularly,In addition,its inhibitory effect on Penicillium expansum,Physalospora piricola and Monilinia fructigena(causes of Penicillium,Ring spot and Brown rot,respectively) was studied both in vitro and in vivo.It was found that ozone remarkablyinhibited respiration rate,delayed the decrease of total soluble solids(TSS),titratable acidity CTA) and inhibited the increase of malondiadehyde(MDA) content,reduced the rate of fruit decay effectively,but a little effect on fruit firmness.Furthermore,ozone-enrichment resulted in a substantial decline in spore production as well as visible lesion development in all treated.Taken as a whole, the results imply that the technology that ozone gas was used in treatmeting ’Dangshansu’ pear in the cold storage not only significantly maintained higher storage quality,but also reduced the incidence of decay.