Abstract The aim of this study was to investigate the effect of ozone treatment of on the phenolic compounds profile and glutathione metabolism in raspberry fruit. Raspberry fruit was stored at room temperature for 72 h and ozonated daily with gaseous ozone at the concentration of 8−10 mg L−1 for 30 min, every 12 h of storage. Research showed that ozonation process significantly affects the level of phenolic compounds and glutathione (GSH) in raspberry fruit during storage at room temperature. Ozone treatment inhibited the enzymes involved in phenolic compounds degradation i.e. tannin acyl hydrolase, gallate decarboxylase and polyphenol oxidase leading to reduce the loss of polyphenols during storage. Moreover, ozone treatment increased the activity of glutathione reductase and glutathione peroxidase which contributed to reduce the loss of glutathione (GSH) and higher ability of ozonated fruit to scavenging the hydrogen peroxide.

中文翻译：

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在富含臭氧的大气中储存期间覆盆子果实酚类化合物谱和谷胱甘肽状态的变化

摘要 本研究的目的是研究臭氧处理对覆盆子果实中酚类化合物谱和谷胱甘肽代谢的影响。覆盆子果实在室温下储存 72 小时，每天用浓度为 8-10 mg L-1 的气态臭氧臭氧化 30 分钟，每储存 12 小时。研究表明，臭氧化过程显着影响室温下贮藏期间覆盆子果实中酚类化合物和谷胱甘肽（GSH）的含量。臭氧处理抑制了参与酚类化合物降解的酶，即单宁酰基水解酶、没食子酸脱羧酶和多酚氧化酶，从而减少了储存过程中多酚的损失。而且，