Effects of ozone treatment on the preservation of Hongdeng cherries

LI Wenhan; LIU Ziyun; JIANG Yuqian; LI Xihong; BAN Zhaojun

doi:10.12187/2025.04.006

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.