为探究不同高氧预处理时间对枸杞鲜果在贮藏期间的影响，该研究以“宁杞7号”枸杞鲜果作为试验材料，设置90%（V/V） O2分别处理30 min、60 min，以空气放置（21% O2，V/V）中作为对照，对果实品质、抗氧化酶活性以及活性物质含量进行分析。结果表明，在贮藏第30 d，经过90% O2处理30 min的果实的硬度、失重、腐烂率、总色差和可溶性固形物含量分别为1.93 N、0.61%、10.90%、17.20、18.80%，有效延缓了枸杞鲜果品质指标的劣变，抑制可溶性固形物含量升高；此外，可使果实中丙二醛含量、过氧化物酶活性较对照组分别降低51.32%、21.11%；使果实中过氧化氢酶、超氧化物歧化酶较对照组分别提高66.20%、15.37%，并使抗坏血酸含量维持在较高水平。综合分析表明，90% O2处理30 min能够有效维持果实品质、提高抗氧化酶活性以及活性物质含量，减少果实在贮藏期的氧化损伤，进而延长果实保鲜期。

To investigate the effects of high-oxygen pretreatment (HOP) duration on the storage quality of Lycium barbarum (goji) berries, “Ningqi No. 7” goji berries were subjected to HOP (90% O2) for 0 (control in ambient air, 21% O2), 30, and 60 min, followed by quantitative analyses of their quality, antioxidase activity, and active substance contents. After 30 days of storage, the hardness, mass loss, fruit decay percentage, total color difference, and soluble solids content (SSC) of goji berries subjected to 30 min of HOP were 1.93 N, 0.61%, 10.90%, 17.20, and 18.80%, respectively. Therefore, HOP slowed the degradation of fruit quality indices in goji berries and inhibited the increase in SSC. Furthermore, as compared to that by the control condition, 30-min HOP treatment decreased the malondialdehyde content and peroxidase activity by 51.32% and 21.11%, respectively, increased catalase and superoxide dismutase activities by 66.20% and 15.37%, respectively, and retained the vitamin C content at high levels. In summary, compared to that by no treatment, treating goji berries with 90% O2 for 30 min improved fruit quality, increased antioxidase activity and active substance content, and reduced oxidative damage, thus prolonging their shelf life.

宁夏回族自治区重点研发项目（2020BBF03014）