超声波臭氧清洗协同精准相温贮藏对夏季枸杞保鲜效果的影响OA

Taking Lycium barbarum L.collected in Jinghe county of Xinjiang as the test material,ozone,ultrasonic and their combination treatments were used respectively,with no treatment as the control,and stored at 1℃,relative humidity of 90％precise phase temperature storage for 25 days.The physiological indexes of the fruit were measured every 5 days.The effects of ultrasonic and ozone alone and their combination on the storage and preservation of fresh Lycium barbarum L.in the precise phase temperature storage environment were studied,in order to provide reference for the storage and industrialization of fresh Lycium barbarum L..The results showed that compared with CK,ultrasonic and ozone alone and their combined treatment maintained the storage quality of fruits to varying degrees,and the combined treatment had the best effect.At the end of storage,the weight loss rate,decay rate and soluble pectin content of fruits treated with ultrasonic and ozone were only 50.0％,35.0％and 68.5％of CK.The activities of POD,CAT and SOD were increased by 34.6％,71.4％and 38.5％,respectively,compared with CK.The respiration rate and polygalacturonase activity of the fruit were reduced,and the respiration peak was delayed by 5 days.The combined treatment of ultrasound and ozone effectively improved the antioxidant enzyme activity of the fruit,maintained the storage quality of the fruit,and delayed the storage period.