Gaseous ozone regulates reactive oxygen species metabolism and ascorbate–glutathione cycle to delay the senescence of fresh-cut red pitaya (Selenicereus undatus) fruit

Mechanical damage during processing can accelerate the senescence and deterioration of fresh-cut red pitaya (Selenicereus undatus), thereby affecting its nutritional quality and commodity value. In this study, the effects of a low-concentration and long-term (10 μL L−1 for 60 min) gaseous ozone treatment on the quality, reactive oxygen species (ROS) metabolism, and enzyme and non-enzyme antioxidant activities of fresh-cut red pitaya fruit were investigated. The results showed that ozone treatment delayed the decline in fruit firmness, total soluble solids, and titratable acid content. Ozone treatment also maintained a higher free radical scavenging capacity and lower membrane lipid peroxidation than the control treatment. It prevented the rapid increase in ROS level by improving the activity of antioxidant enzymes, including superoxide dismutase, peroxidase, and catalase. Additionally, the treatment activated the ascorbate–glutathione cycle. Compared with the control group, ozone treatment maintained the activities of ascorbic acid peroxidase, dehydroascorbic acid reductase, monodehydroascorbic acid reductase, and glutathione reductase. Although the contents of ascorbic acid (AsA) and dehydroascorbic acid (DHA) decreased within 10 days of storage, the AsA/DHA and glutathione/oxidized glutathione ratios in the ozone-treated group were higher than those in the control group from day 0 to day 6. Thus, ozone treatment regulated ROS metabolism, enhanced the ROS-scavenging system, maintained the redox balance of fresh-cut red pitaya, and delayed senescence.