该研究探究了微波与臭氧处理对四种果脯优势霉菌芽枝状枝孢霉（Cladosporium velox）、暗黄青霉（Penicillium citreonigrum）、菌核青霉（Penicillium sclerotiorum）、细极链格孢（Alternariate nuissima）的抑菌效果及果脯理化品质的影响。结果表明，微波与臭氧处理均可显著抑制霉菌生长，抑菌率随微波功率，微波时间，臭氧通入时间增加而增大。当微波功率为630 W，微波时间为20 s时，四种霉菌抑菌率最高均达到100%。当通入臭氧10 min时，抑菌效果最佳，芽枝状枝孢霉、暗黄青霉、菌核青霉、细极链格孢的抑菌率分别达到73.17%、80.87%、83.33%、91.02%。微波和臭氧处理均对果脯理化品质具有一定影响，随着随微波功率，微波时间，臭氧通入时间增加，果脯水分含量、水分活度、总糖含量和色差值均呈下降趋势。研究结果为微波和臭氧技术在果脯杀菌中的应用提供了理论支撑和参考依据。

In this study, the sterilization effect of microwave and ozone treatments on four dominant molds in preserved fruits, Cladosporium velox, Penicillium citreonigrum, Penicillium sclerotiorum, and Alternariate nuissima and the influences of the treatments on the physicochemical quality of preserved fruits were investigated. The results showed that both microwave and ozone treatments could significantly inhibit the growth of mold, and the inhibition rate increased with the increases of microwave power, microwaving time and ozone injection time. The inhibition rates of four kinds of molds reached 100% when the microwave power was 630 W and microwaving time was 20 s. When the ozone injection time was 10 min, the mold-inhibitory effect was the best, with the inhibition rates of Cladosporium velox, Penicillium citreonigrum, Penicillium sclerotiorum and Alternariate nuissima reaching 73.17%, 80.87%, 83.33% and 91.02%, respectively. Both microwave and ozone treatments had certain effects on the physicochemical quality of preserved fruits. The moisture content, water activity, total sugar content and color difference value of preserved fruits all decreased with the increases of microwave power, microwaving time and ozone treatment time. The results provide a theoretical support and reference basis for the application of microwave and ozone technologies in the sterilization of preserved fruits.

广东省科技厅扬帆计划项目（2017YT05H077）；广东省重点领域研发计划项目（2020B020225006）