关键词: 黄花梨, 鲜切, 臭氧, 品质, 生理

Abstract:

【Objective】 Effects of ozonated water treatments on storage quality and physiology of whole and fresh cut Huanghua pear fruits were investigated. 【Method】 2.5 mg•L-1, 5 mg•L-1ozonated water and distilled water were used to treat the whole and fresh cut pear fruits respectively and the quality and physiology changes were monitored periodically during storage. 【Result】 The results showed that the respiration and ethylene production patterns of Huanghua pear fruit, both in the whole and fresh cut, showed peak shape change patterns. Ozone treatments significantly inhibited respiration rate and ethylene evolution of the whole fruit at 20℃ and fresh cut fruit at 5℃ respectively, but had no effects on the appearance time of climax. In addition, the ozone treatments also significantly inhibited the increase of malondiadehyde (MDA) content and relative conductance, maintained cell membrane integrity, significantly decreased browning index, delayed the decrease of total soluble solids (TSS), titratable acidity (TA) and vitamin C (Vc) in fruit tissue, thus maintained higher storage quality. 【Conclusion】 The ozone treatments can maintain higher storage quality of the whole and fresh cut Huanghua pear fruits, and the effect of 2.5 mg•L-1 is better than 5 mg•L-1 ozonated water treatment.

Key words: Huanghua pear(Pyrus pyrifolia Nakai cv. Huanghua), fresh cut, ozone, quality, physiology