Abstract:In this study,the effect of ozone on postharvest physiology and storage diseases of ’ Dangshansu’ pear during cold storageC slowly cooled to 0±0.5℃) was investigated.During cold storageC slowly cooled to 0±0.5℃),the fruits were treated with 4 mg/m3 ozone for three hours every day in entire storage,the physiological indicators and decay incidence were measured regularly,In addition,its inhibitory effect on Penicillium expansum,Physalospora piricola and Monilinia fructigena(causes of Penicillium,Ring spot and Brown rot,respectively) was studied both in vitro and in vivo.It was found that ozone remarkablyinhibited respiration rate,delayed the decrease of total soluble solids(TSS),titratable acidity CTA) and inhibited the increase of malondiadehyde(MDA) content,reduced the rate of fruit decay effectively,but a little effect on fruit firmness.Furthermore,ozone-enrichment resulted in a substantial decline in spore production as well as visible lesion development in all treated.Taken as a whole, the results imply that the technology that ozone gas was used in treatmeting ’Dangshansu’ pear in the cold storage not only significantly maintained higher storage quality,but also reduced the incidence of decay.
