Moderate ozone application preserves postharvest quality of 'manaohong' cherries by enhancing antioxidant defense and membrane stability
文献类型： 外文期刊
作者： Zou, Wei 1 ; Ji, Ning 1 ; Li, Yuxin 1 ; Nie, Huali 1 ; Gao, Qi 1 ; Wang, Rui 1 ; Chen, Cunkun 3 ; Liu, Bangdi 4 ;
作者机构： 1.Guiyang Univ, Coll Food Sci & Engn, Guiyang 550005, Peoples R China
2.Guizhou Key Lab New Qual Proc & Storage Ecol Speci, Guiyang 550005, Peoples R China
3.Tianjin Acad Agr Sci, Natl Engn Technol Res Ctr Preservat Agr Prod, Tianjin 300384, Peoples R China
4.Acad Agr Planning & Engn, Beijing 100020, Peoples R China
关键词： 'Manaohong' cherries; Concentration; Ozone; Postharvest; Quality
期刊名称：JOURNAL OF STORED PRODUCTS RESEARCH （ 影响因子：2.8； 五年影响因子：2.8 ）
ISSN： 0022-474X
年卷期： 2025 年 114 卷
页码：
收录情况： SCI
摘要： Chinese cherry (Cerasus pseudocerasus L.) is widely grown in temperate regions, including Guizhou, China. The 'Manaohong' variety is known for its early ripening, rich flavor, and high nutritional value, but its postharvest quality declines rapidly due to softening, decay, and moisture loss, especially in areas with poor road conditions. This research assessed the impact of ozone treatments at concentrations of 20 (O1), 40 (O2), 60 (O3), and 80 (O4) mg/m3 on the postharvest quality of 'Manaohong' cherries under refrigerated conditions (4 degrees C) for 28 d storage. The application of ozone at (O3) concentration significantly mitigated decay, upheld fruit firmness and color, and mitigated moisture loss compared to the control treatment (CK). O3 treatment resulted in decreased membrane permeability, indicating enhanced membrane integrity and water retention. Furthermore, it delayed the deterioration of anthocyanins, flavonoids, vitamin C (VC), and total phenolic compounds. The activities of antioxidant enzymes such as catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) remained elevated in the O3 treatment over the storage period, thereby bolstering resistance to oxidative stress. Conversely, ozone at 80 mg/m3 (O4) resulted in heightened membrane damage and accelerated quality deterioration. These findings suggest that ozone at 60 mg/m3 effectively prolongs the shelf life of 'Manaohong' cherries by reducing decay, maintaining firmness, and preserving antioxidant levels.
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