Abstract: This experiment was conducted to study the effect of different concentrations of ozone water on the contents of anthocyanin, flavonoid and the activities of PPO and POD in peel, and titrable acidity and sugar contents in juice of postharvest fruit of litchi. Compared with CK, the contents of anthocyanin and flavonoid decreased more quickly after ozone water treatment. The activity of PPO was lower than CK and POD activity was higher than CK while the titrable acidity and sugar contents had little variation. It indicated that a definite concentration of Ozone water could keep the litchi fruit from browning.

Key words: ozone, litchi, preservation, physiological and biochemical indexes

摘要： 用不同浓度臭氧水对荔枝果实进行采后处理,测定其花色素苷、类黄酮、可滴定酸和糖含量以及多酚氧化酶和过氧化物酶活性。结果显示,处理后荔枝果皮中花色素苷、类黄酮含量下降速度低于对照,PPO活性低于对照,POD活性高于对照,而果汁中可滴定酸及糖含量与对照相比无显著变化。表明一定浓度臭氧水对荔枝果实保色护色有一定效果,并有防褐变作用。

关键词: 臭氧, 荔枝, 保鲜, 生理生化指标