喷浇臭氧水对贮藏期间草莓生理生化的影响  

Effects of Spraying Ozone Water on Physiological and Biochemical Characteristics of Strawberry during Storage

作　　者：唐超[1] 叶俞孜 史骥 王帅 张萌 杨洪兵[1] 董春海[1] 杨建明[1] 冯涛 易晓华[1] 

机构地区：[1]青岛农业大学生命科学学院/山东省高校生物技术重点实验室,山东青岛266109 [2]高密市五龙河农场农业科技有限公司,山东高密261512

出　　处：《山东农业科学》2018年第2期56-60,共5页Shandong Agricultural Sciences

基　　金：山东省重点研发计划项目"果蔬病害臭氧水绿色防控关键技术研究与示范"(2016GNC111012);山东省高密市横向课题"有机农业绿色防控新技术体系研发"

摘　　要：为探讨喷浇臭氧水后草莓相关生理生化指标的变化和提高草莓品质并延长贮藏时间的新方法,本研究以丰香草莓(不耐贮藏)为试材,设臭氧水+冷藏、冷藏、臭氧水+常温、常温4个处理,测定了各处理果实VC、可溶性糖、可溶性蛋白、总酸含量和失重率、DPPH自由基清除能力、表面微生物数量。结果表明:低温冷藏有利于草莓的贮藏,能够在相同时间内提高草莓品质,冷藏条件处理下VC、可溶性糖、可溶性蛋白、总酸含量和DPPH自由基清除能力均高于相应的常温条件,但失重率低于后者;喷浇臭氧水能显著提高草莓贮藏时间,有利于草莓品质的保持,贮藏7天时臭氧水+冷藏处理的VC、可溶性糖、可溶性蛋白、总酸含量和DPPH自由基清除能力均高于冷藏处理,分别是其1.19、1.11、1.06、1.20、1.06倍,而失重率后者是其1.36倍;微生物的作用是草莓腐烂的重要因素,而3.5 mg/L的臭氧水能有效抑制草莓表面微生物的繁殖,与无菌水对照相比,其对细菌、真菌和放线菌的抑制率分别达到67.96%、79.17%和46.15%。由此可知,低温冷藏辅以臭氧水处理是提高草莓贮藏时间和保持品质的良好方法。In this study,we used strawberry cultivar Fengxiang not resistant to storage as material to study the changes of physiological and biochemical indexes before and after spraying ozone water,so as to explore a new method for increase the storage time and quality. The contents of VC,soluble sugar,soluble protein and total acid,weight loss rate,DPPH scavenging activity and microbial quantity on strawberry surface were determined. The results showed that cold storage was benefit to strawberry storage,and could improve strawberry quality. Under the cold storage,the contents of VC,soluble sugar,soluble protein and total acids,and DPPH scavenging activity were higher,but the weight loss rate was lower than those under normal temperature. Spraying ozone water could significantly increase the storage time and be beneficial for maintaining quality of strawberry. After cold storage for 7 days,the contents of VC,soluble sugar,soluble protein,total acids and DPPH scavenging activity under the treatment of ozone water were higher as 1. 19,1. 11,1. 06,1. 20 and 1. 06 times those only under cold storage respectively. The weight loss rate of the latter was 1. 36 times that of the former. The role of microorganisms is an important factor in decay of strawberries. The results showed that 3. 5 mg/L of ozone water could effectively inhibit the microbial reproduction on strawberry surface,and its inhibition rates to bacteria,fungi and actinomycetes were 67. 96%,79. 17% and 46. 15%,respectively,compared with sterile water. It could be concluded that low temperature combined with ozone water treatment was a better way for increasing storage time and maintaining quality of strawberry.

关 键 词：臭氧水 草莓 贮藏 生理生化指标 

分 类 号：S668.401[农业科学—果树学]