关键词: 杨梅；气态臭氧；微孔；气调包装；抗氧化性能

Abstract: The aim of this study was to evaluate the combined effect of gaseous ozone (OG) and perforated modified atmosphere packaging (MAP) on the preservation of Chinese bayberry. In order to determine the optimal storage conditions, different modified atmospheres and different concentrations of OG were used separately or in combination to treat Chinese bayberry. Results showed that the optimum modified atmosphere for packaging of Chinese bayberry was 10% O2 + 10% CO2 + 80% N2, which could maintain dynamic equilibrium when a microporous film with two perforations of 100 μm in diameter per 243.39 cm2 was used, and the optimal OG concentration was 18.3 mg/m3. The single treatments with OG or perforated MAP inhibited the decay incidence and maintained high contents of total phenols, anthocyanins and flavonoids in Chinese bayberry. The combined treatment was more effective in preserving the quality of Chinese bayberry, slowing down the decline of fruit firmness, and reducing the losses of total soluble solids (TSS), titratable acid (TA) and ascorbic acid (ASA). In addition, the activities of peroxidase (POD) and superoxide dismutase (SOD) in the combined treatment group were 1.42 and 1.9 times higher than those in the untreated control, respectively, indicating reduced accumulation of H2O2 and O2-·, so that the mold free shelf life was extended up to 8 d.

Key words: Chinese bayberry; ozone gas; microporous; modified atmosphere packaging; antioxidant capacity