Open AccessEffect of Ozone on the Antioxidant Capacity of “ Q iushui” Pear ( P yrus pyrifolia Nakai cv. Q iushui) during Postharvest Storage
Author(s) -
Zhao Zheng,
Xu Gangming,
Han Zhinan,
Li Qingqing,
Chen Yilun,
Li Dapeng
Publication year - 2013
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12021
Subject(s) - pear , postharvest , chemistry , antioxidant , food science , polyphenol oxidase , catalase , point of delivery , antioxidant capacity , superoxide dismutase , horticulture , peroxidase , polyphenol , botany , enzyme , biochemistry , biology
The aims of this study are to investigate the effect of different concentrations of ozone ( O 3 ) on pear fruit quality. “ Q iushui” Asian pear ( P yrus pyrifolia N akai cv. “ Q iushui”) were treated with various concentrations of O 3 (2.14, 6.42 and 21.4 mg/m 3 ) at room temperature everyday for 1 h. The pear fruit firmness, superoxide dismutase, catalase, peroxidase ( POD ), polyphenol oxidase ( PPO ) activity and the antioxidant composition contents (total phenolics and total flavonoids) were investigated every 8 days. Results indicated that O 3 treatment maintained high level of firmness and total soluble solids and also increased the antioxidant enzymes activity of pear fruit during storage. The moderate O 3 (6.42 mg/m 3 ) treatment could significantly induce higher POD activity, inhibit PPO activity and keep high contents of total phenolics and total flavonoids. These results suggest that postharvest application of suitable O 3 treatment (6.42 mg/m 3 ) could enhance antioxidant capacity and keep pear fruit quality. Practical Applications The presented study showed that treatment with suitable concentration of O 3 (6.42 mg/m 3 ) could delay the decrease of fruit quality, induce higher antioxidant enzyme activities, and keep a higher antioxidant capability of the “ Q iushui” pear fruit during storage at room temperature. These results suggest that suitable O 3 treatment is a useful method for maintaining “ Q iushui” pear fruit quality and extending their postharvest life; it might have potential application in pear fruit preservation.