Effects of ozone treatment on the antioxidant capacity of postharvest strawberry
作者： Huijie Zhang , Kunlun Li , Xiaojun Zhang , Chenghu Dong , Haipeng Ji
DOI: 10.1039/D0RA06448C
关键词:
摘要: Strawberries are highly popular around the world because of their juicy flesh and unique taste. However, they delicate extremely susceptible to peroxidation membrane lipids during storage, which induces water loss rotting fruit. This study investigated effects ozone treatment on physiological traits, active oxygen metabolism, antioxidant properties postharvest strawberry. The results revealed that weight (WL) respiration rate (RR) strawberry were inhibited by (OT), while decline firmness (FIR) total soluble solids (TSS) delayed. Ozone also reduced generation superoxide radical anions , content hydrogen peroxide (H2O2) enhanced activity superoxidase (SOD), catalase (CAT), ascorbate peroxidase (APX), monodehydroascorbate reductase (MDHAR), as well promoted accumulation ascorbic acid (ASA), glutathione (GSH), ferric reducing/antioxidant power (FRAP). In addition, a 29 antioxidant-related proteins changed between OT group control (CK) detected label-free proteomics storage time, abundance associated with ASA–GSH cycle was higher in at later stage qRT-PCR consistent those proteomics. improvement capacity treated may be achieved enhancing enzymes increasing expression related acid–glutathione (ASA–GSH) cycle.
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