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Effects of ozone concentration on the postharvest quality and microbial diversity of Muscat Hamburg grapes

机译：臭氧浓度对马斯喀特汉堡葡萄采后质量和微生物多样性的影响

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摘要

Grapevines are widely planted around the world. Although grapes have high nutritional value, they are highly perishable. To explore the effect of ozone concentration on the postharvest quality of Muscat Hamburg grapes, the ethylene production rate, respiratory intensity, soluble solids, titratable acidity, firmness, threshing rate, total yeast and mold counts, and the activities of superoxide dismutase, peroxidase, catalase, polyphenol oxidase and phenylalanine ammonia lyase were determined, and the fungal metagenome on the grape surface was analyzed. Among the ozone treatment groups, 14.98 mg m(-3) ozone showed a positive effect on grape preservation. After 80 days of storage, the contents of soluble solids and titratable acidity increased by 3.1% and 0.03%, respectively, compared with the control group. Over the same period, firmness increased by 4.22 N and the threshing rate decreased by 0.5%. During storage, the activity of polyphenol oxidase was inhibited and the activities of superoxide dismutase, peroxidase, catalase, and phenylalanine ammonia lyase were maintained, which delayed the senescence of grapes and maintained freshness. Ozone can reduce the number of fungi on the grape surface, change the colony structure, and reduce the occurrence of diseases. An ozone concentration of 14.98 mg m(-3) can delay the senescence of Muscat Hamburg grapes and improve storage quality.
机译：葡萄园广泛种植世界。虽然葡萄具有高营养价值，但它们具有很强的易腐价值。为了探讨臭氧浓度对马斯喀特汉堡葡萄的采后质量，乙烯生产率，呼吸强度，可溶性固体，可滴定酸，固体，脱粒率，总酵母和霉菌计数的影响，以及超氧化物歧化酶，过氧化物酶活性的活性，测定过氧化氢酶，聚酚氧化酶和苯丙氨酸氨酶，分析葡萄表面上的真菌偏蛋白组。在臭氧处理基团中，14.98mg m（-3）臭氧对葡萄保存表现出积极影响。储存80天后，与对照组相比，可溶性固体和可滴定酸度的含量分别增加了3.1％和0.03％。在同一时期内，固体增长4.22 n，脱粒率降低0.5％。在储存期间，抑制多酚氧化酶的活性，维持过氧化物歧化酶，过氧化物酶，过氧化氢酶和苯丙氨酸氨裂解酶的活性，这延迟了葡萄的衰老并保持了新鲜度。臭氧可以减少葡萄表面上的真菌数量，改变菌落结构，减少疾病的发生。臭氧浓度为14.98mg m（-3）可以延迟Muscat汉堡葡萄的衰老，提高储存质量。

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  • 来源
    《RSC Advances》 |2020年第15期|共9页
  • 作者

    Gao Cong-cong; Lin Qi; Dong Cheng-hu; Ji Hai-pens; Yu Jin-ze; Chen Cun-kun; Zhu Zhi-Qiang; Ban Zhaojun; Zhang Na; Bao Yuan-yuan;

  • 作者单位

    Yunnan Agr Univ Coll Food Sci &

    Technol 452 Fenyuan Rd Kunming 650000 Yunnan Peoples R China;

    Yunnan Agr Univ Coll Food Sci &

    Technol 452 Fenyuan Rd Kunming 650000 Yunnan Peoples R China;

    Minist Agr &

    Rural Affairs Natl Engn Technol Res Ctr Preservat Agr Prod Key Lab Storage Agr Prod Tianjin Key Lab Postharvest Physiol &

    Storage Agr Tianjin 300384 Peoples R China;

    Minist Agr &

    Rural Affairs Natl Engn Technol Res Ctr Preservat Agr Prod Key Lab Storage Agr Prod Tianjin Key Lab Postharvest Physiol &

    Storage Agr Tianjin 300384 Peoples R China;

    Minist Agr &

    Rural Affairs Natl Engn Technol Res Ctr Preservat Agr Prod Key Lab Storage Agr Prod Tianjin Key Lab Postharvest Physiol &

    Storage Agr Tianjin 300384 Peoples R China;

    Minist Agr &

    Rural Affairs Natl Engn Technol Res Ctr Preservat Agr Prod Key Lab Storage Agr Prod Tianjin Key Lab Postharvest Physiol &

    Storage Agr Tianjin 300384 Peoples R China;

    Minist Agr &

    Rural Affairs Natl Engn Technol Res Ctr Preservat Agr Prod Key Lab Storage Agr Prod Tianjin Key Lab Postharvest Physiol &

    Storage Agr Tianjin 300384 Peoples R China;

    Zhejiang Univ Sci &

    Technol Zhejiang Prov Key Lab Chem &

    Biol Proc Technol Fa Hangzhou Peoples R China;

    Minist Agr &

    Rural Affairs Natl Engn Technol Res Ctr Preservat Agr Prod Key Lab Storage Agr Prod Tianjin Key Lab Postharvest Physiol &

    Storage Agr Tianjin 300384 Peoples R China;

    Yunnan Agr Univ Coll Food Sci &

    Technol 452 Fenyuan Rd Kunming 650000 Yunnan Peoples R China;

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  • 正文语种 eng
  • 中图分类 化学;
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