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| Effect of Ozone on the Antioxidant Capacity of "Qiushui" Pear (Pyrus pyrifolia Nakai cv. Qiushui) during Postharvest Storage | |
| Zhao, Zheng1; Xu, Gangming3; Han, Zhinan1; Li, Qingqing2; Chen, Yilun1; Li, Dapeng1,2; Li, DP | |
| 2013-06-01 | |
| 发表期刊 | JOURNAL OF FOOD QUALITY
 |
| ISSN | 0146-9428 |
| 卷号 | 36期号:3页码:190-197 |
| 文章类型 | Article |
| 摘要 | The aims of this study are to investigate the effect of different concentrations of ozone (O3) on pear fruit quality. Qiushui Asian pear (Pyrus pyrifoliaNakai cv. Qiushui) were treated with various concentrations of O3 (2.14, 6.42 and 21.4mg/m3) at room temperature everyday for 1h. The pear fruit firmness, superoxide dismutase, catalase, peroxidase (POD), polyphenol oxidase (PPO) activity and the antioxidant composition contents (total phenolics and total flavonoids) were investigated every 8 days. Results indicated that O3 treatment maintained high level of firmness and total soluble solids and also increased the antioxidant enzymes activity of pear fruit during storage. The moderate O3 (6.42mg/m3) treatment could significantly induce higher POD activity, inhibit PPO activity and keep high contents of total phenolics and total flavonoids. These results suggest that postharvest application of suitable O3 treatment (6.42mg/m3) could enhance antioxidant capacity and keep pear fruit quality. Practical Applications The presented study showed that treatment with suitable concentration of O3 (6.42mg/m3) could delay the decrease of fruit quality, induce higher antioxidant enzyme activities, and keep a higher antioxidant capability of the Qiushui pear fruit during storage at room temperature. These results suggest that suitable O3 treatment is a useful method for maintaining Qiushui pear fruit quality and extending their postharvest life; it might have potential application in pear fruit preservation.; The aims of this study are to investigate the effect of different concentrations of ozone (O3) on pear fruit quality. Qiushui Asian pear (Pyrus pyrifoliaNakai cv. Qiushui) were treated with various concentrations of O3 (2.14, 6.42 and 21.4mg/m3) at room temperature everyday for 1h. The pear fruit firmness, superoxide dismutase, catalase, peroxidase (POD), polyphenol oxidase (PPO) activity and the antioxidant composition contents (total phenolics and total flavonoids) were investigated every 8 days. Results indicated that O3 treatment maintained high level of firmness and total soluble solids and also increased the antioxidant enzymes activity of pear fruit during storage. The moderate O3 (6.42mg/m3) treatment could significantly induce higher POD activity, inhibit PPO activity and keep high contents of total phenolics and total flavonoids. These results suggest that postharvest application of suitable O3 treatment (6.42mg/m3) could enhance antioxidant capacity and keep pear fruit quality. Practical Applications The presented study showed that treatment with suitable concentration of O3 (6.42mg/m3) could delay the decrease of fruit quality, induce higher antioxidant enzyme activities, and keep a higher antioxidant capability of the Qiushui pear fruit during storage at room temperature. These results suggest that suitable O3 treatment is a useful method for maintaining Qiushui pear fruit quality and extending their postharvest life; it might have potential application in pear fruit preservation. |
| 学科领域 | Food Science & Technology |
| DOI | 10.1111/jfq.12021 |
| URL | 查看原文 |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS研究方向 | Food Science & Technology |
| WOS类目 | Food Science & Technology |
| WOS记录号 | WOS:000319834700005 |
| WOS关键词 | OXIDATIVE STRESS ; CONTROLLED-ATMOSPHERE ; POLYPHENOL OXIDASE ; ENZYME-ACTIVITY ; SUPEROXIDE DISMUTASES ; STRAWBERRY QUALITY ; HYDROGEN-PEROXIDE ; AMMONIA-LYASE ; COLD-STORAGE ; L. FRUIT |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 引用统计 | |
| 文献类型 | 期刊论文 |
| 条目标识符 | http://ir.qdio.ac.cn/handle/337002/16563 |
| 专题 | 实验海洋生物学重点实验室 |
| 通讯作者 | Li, DP |
| 作者单位 | 1.Shandong Agr Univ, Coll Food Sci, Tai An 271018, Shandong, Peoples R China 2.Shandong Agr Univ, State Key Lab Crop Biol, Tai An 271018, Shandong, Peoples R China 3.Chinese Acad Sci, Inst Oceanol, Key Lab Expt Marine Biol, Qingdao 266071, Shandong, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhao, Zheng,Xu, Gangming,Han, Zhinan,et al. Effect of Ozone on the Antioxidant Capacity of "Qiushui" Pear (Pyrus pyrifolia Nakai cv. Qiushui) during Postharvest Storage[J]. JOURNAL OF FOOD QUALITY,2013,36(3):190-197. |
| APA | Zhao, Zheng.,Xu, Gangming.,Han, Zhinan.,Li, Qingqing.,Chen, Yilun.,...&Li, DP.(2013).Effect of Ozone on the Antioxidant Capacity of "Qiushui" Pear (Pyrus pyrifolia Nakai cv. Qiushui) during Postharvest Storage.JOURNAL OF FOOD QUALITY,36(3),190-197. |
| MLA | Zhao, Zheng,et al."Effect of Ozone on the Antioxidant Capacity of "Qiushui" Pear (Pyrus pyrifolia Nakai cv. Qiushui) during Postharvest Storage".JOURNAL OF FOOD QUALITY 36.3(2013):190-197. |
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