The major aim of this study was to investigate the effect of ozonation process on the level of oxidative stress markers in blueberry fruit during cold storage (4 °C). Blueberry (Vaccinum corymbosum L.) fruit was ozonated with an ozone concentration of 15 ppm for 30 min, every 12 h for 28 days of storage at 4 °C. The results indicated that ozone treatment activated a defense mechanism against oxidative stress in blueberry fruit. Ozonated fruit was characterized by higher activity of antioxidant enzymes i.e. superoxide dismutase, glutathione peroxidase, and phenylalanine ammonia-lyase than non-ozonated fruit, over the first 21 days of storage. In turn, the level of superoxide anion radical and hydrogen peroxide in ozonated fruit was significantly lower compared with the untreated material. However, after 21 days of storage, ozone treatment contributed to the oxidative modification of protein which could be a reason of decreasing enzymes activity, involved in cell protection against oxidative stress.

本研究的主要目的是研究臭氧化过程对冷藏（4°C）期间蓝莓果实中氧化应激标志物水平的影响。蓝莓（越桔）L.）水果用15 ppm的臭氧浓度臭氧化30分钟，每12小时在4°C下储存28天。结果表明，臭氧处理激活了蓝莓果实抗氧化应激的防御机制。在存储的最初21天中，臭氧化水果的特征在于抗氧化酶（即超氧化物歧化酶，谷胱甘肽过氧化物酶和苯丙氨酸氨裂合酶）的活性高于非臭氧化水果。反过来，与未处理的材料相比，臭氧化水果中的超氧阴离子自由基和过氧化氢的水平明显更低。然而，在储存21天后，臭氧处理有助于蛋白质的氧化修饰，这可能是酶活性降低的原因，参与了细胞对氧化应激的保护作用。