臭氧水对荔枝采后若干生理生化指标的影响-亚热带植物科学.PDF

2004,33(4):15-18. 510631 PPO POD Q945.6+6S667.1 A 1009-7791(2004)04-0015-04 Effects of Ozone Water on Postharvest Physiological and Biochemical Indexes of Litchi LI Jie ZHU Bi-yan DING Si-bing, ZHANG Ming-guang College of Life Science, South China Normal University, Guangzhou 510631, Guangdong China This experiment was conducted to study the effect of different concentrations of ozone water on the contents of anthocyanin, flavonoid and the activities of PPO and POD in peel, and titrable acidity and sugar contents in juice of postharvest fruit of litchi. Compared with CK, the contents of anthocyanin and flavonoid decreased more quickly after ozone water treatment. The activity of PPO was lower than CK and POD activity was higher than CK while the titrable acidity and sugar contents had little variation. It indicated that a definite concentration of Ozone water could keep the litchi fruit from browning. ozone; litchi; preservation; physiological and biochemical indexes [1-2], [3] [4] 1 1.1 (Litchi chinensis cv. Guiwei) 2004-04-29 1980- 16 33 (CK)1.0mg/L (T1)0.5 mg/L (T2)0.25 mg/L (T3) 5min 3 20 5±24d 20d 1.2 1.2.1 DPD 1.2.2 0.5g 1%HCl 10ml 600530325nm A(530600)/g = 0.1 (U) A [5] 325nm/g ·fw 1.2.3 (PPO) 0.5g 0.05mol/L pH6.8 4 5ml19 000×g 415min3ml 0.1ml 1.0ml (10mmol/L) 1.9ml (pH6.80.03mol/L) 398nm1mg 0.001 1 (U) [5] 1.2.4 (POD) 0.5g 5ml 0.1mol/L Tris-HCl (pH8.5)4 4 000×g 4 15min30 l 3ml (0.2mol/L pH6.0 50ml H2O2 0.028ml0.019ml ) (470nm)5min (A) 0.1 1 (U) [5] 1.2.5 (T