Abstract

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Author(s):: XU Dongying; SHI Junyan; ZHENG Qiuli; ZUO Jinhua; GAO Lipu; WANG Qing; (Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China),Ministry of Agriculture/Key Laboratory of Urban Agriculture (North),Ministry of Agriculture,Beijing 100097)

Abstract:: Taking spinach as test material,the effect of ozone on sensory quality and physiological indexes changes of spinach was studied,the spinach was treated by the concentration of 10% O3,and placed in 0.03 mm PE film with untreated group (control),then stored at (20±1)℃ and the changes of physiological and biochemical were measured.The results showed that 10% O3 treatment effectively maintained the sensory quality of spinach,reduced the weight loss,delayed increasement of malondialdehyde (MDA) content.In addition,10% O3 inhibited the decline of chlorophyll and vitamin C content,enhanced the activities of peroxidase (POD),catalase (CAT) and ascorbate peroxidase (APX).The concentration of 10% O3 resulted an effective method to extend the shelf-life of spinach.