轻工学报2025，Vol.40Issue(4)：52-59,8.DOI:10.12187/2025.04.006
臭氧处理对红灯樱桃保鲜效果的影响
Effects of ozone treatment on the preservation of Hongdeng cherries
摘要
Abstract
Commercially available Hongdeng cherries(nine-tenths ripe)were used as the research object.After ozone treatment at low,medium and high concentrations,changes in physicochemical indexes and ultrastructures during low-temperature storage were analyzed to investigate the effects of ozone treatment on the preservation efficacy of Hongdeng cherries.Results showed that ozone treatment at all concentrations improved storage quality by delaying the increase in decay rate,reducing the accumulation of malondialdehyde(MDA,a lipid peroxidation product),retarding the loss of firmness,and enhancing anthocyanin content and antioxidant enzyme activities during storage.Specifically,compared to the control group,medium-concentration ozone treatment(6.39 mg/m3)at the end of storage reduced decay rate by 76.19%,elevated firmness by 36.46%,maintained ΔE and MDA content at 69.45 and 6.83 μmol/g,increased anthocyanin content to 0.581 ΔOD/g,and enhanced superoxide dismutase(SOD)activity to 69.31 U/g.Additionally,ozone treatment induced stomatal narrowing in the cherry pericarp,effectively controlled water loss,and preserved cellular integrity by delaying cell wall degradation,thereby improving storage quality and extending market availability of Hongdeng cherries.关键词
红灯樱桃/臭氧处理/低温贮藏/保鲜效果Key words
Hongdeng cherry/ozone treatment/low-temperature storage/preservation efficacy分类
轻工纺织引用本文复制引用
李文瀚,刘紫韫,姜瑜倩,李喜宏,班兆军..臭氧处理对红灯樱桃保鲜效果的影响[J].轻工学报,2025,40(4):52-59,8.基金项目
山东省重点研发计划项目(2021CXGC010809) （2021CXGC010809）
天津科技大学优秀博士学位论文创新资助项目(YB2023008) （YB2023008）
