臭氧处理对草莓果实PPO和POD活性的影响

摘要

为给草莓保鲜技术的完善提供理论参考,以“丰香”草莓为试材,研究不同臭氧浓度处理对草莓果实多酚氧化酶和过氧化物酶活性的影响.结果表明:臭氧处理能抑制草莓多酚氧化酶PPO的活性,使过氧化物酶POD活性保持较高水平,其中以20 mg/m3臭氧浓度处理最佳,可以达到较好的草莓果实保鲜效果.%In order to provide reference for developing strawberry keeping fresh techniques, taking Fengxiang strawberry as materials, different concentrations treatments of ozone on PPO and POD activities were studied. The results show that ozone treatment can inhibit the PPO activity in strawberry and maintain POD activity at a high level. The best ozone concentration is 20 mg/m3 in the treatments, and better effect can be achieved for keeping fresh of strawberry fruit.