Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander (Coriandrum sativum L.)

摘要

Coriander is vulnerable to a loss in quality during storage. To improve postharvest quality, 0.68 mg/L ozone (O-3) was used to treat coriander prior to storage at 20 +/- 1 degrees C. Results indicated that O-3 maintained the physical appearance of the harvested coriander and suppressed both the respiration rate and polyphenol oxidase activity. O-3 treatment inhibited the decline in chlorophyll content and inhibited the activity of the chlorophyll-degrading enzymes: chlorophyllase, chlorophyll-degrading peroxidase, Mg-dechelatase, and pheophytinase. Results also indicated that O-3 effectively inhibited the accumulation of hydrogen peroxide and the generation of superoxide anion while increasing the enzyme activity of peroxidase, catalase, and ascorbate peroxidase, compared to untreated coriander. Thus, treatment of coriander with ozone may be a useful approach for maintaining the quality and extending the shelf life of coriander through its regulation of antioxidant and chlorophyll-degrading enzyme activity. Practical applications Coriander is prone to postharvest yellowing or wilting of its leaves when stored at ambient temperature, and its quality deteriorates due to a rapid increase in senescence. Ozone treatments have been reported to induce disease resistance, stimulate the response to oxidative stress in plants, and effectively delay the decay of fruits and vegetables. Coriander treated with ozone may be a useful approach for maintaining postharvest quality through its regulation of antioxidant and chlorophyll-degrading enzyme activity. The study demonstrated that ozone is a potential method for suppressing the postharvest quality deterioration in horticultural corps.