Effects of ozone on preservation and physiological-biochemical quality of Kyoho grape cultivar
WANG Qiu-fang
QIAO Yong-jin
QIAO Xu-guang
WANG Hai-hong
CHEN Zhao-liang
Abstract：Experiment was conducted with Kyoho grape cultivar for studying the effect of ozone treatment on its fruit storabili-ty and eating. Fruit were stored at temperture of -0.5 ℃ to 0.5 ℃, with RH of 85% to 95 %, and treated with ozone concen-tration of 21.04 mg·m~(-3), 44.62 mg·m~(-3), 81.41 mg·m~(-3), 131.14 mg·m~(-3). The results showed that with the proper concentra-tion of ozone, it could restrain respiration intensity, alleviate the decline of soluble solids and Vc content, control PPO enzyme effectively and lighten the consumption of tannin. Meanwhile it could maintain higher activity of SOD, CAT enzymes, alleviate the degree of membrane lipid peroxidation. Therefore it could delay the maturing and aging of fruit obviously. All these showed that 81.41 mg·m~(-3) ozone treatment (250 mg·h~(-1), 2 min), once a week, kept 1 h, had the best storage quality of Ky-oho grape. And the sound berry rate was kept at 85.42%,higher than other groups (P<0.05).
Keywords：Kyoho grapeOzoneStorage qualityPhysiological quality
Publication Date：2010-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 63-68 )