Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits

Han, Qiang; Gao, Haiyan; Chen, Hangjun; Fang, Xiangjun; Wu, Wei

doi:10.1016/j.foodchem.2016.11.152

Cited by 88 publications

(82 citation statements)

References 37 publications

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“…The TSS content of mulberries treated with 0.3 g/L NA was higher than that of the control at 8 days ( p < 0.05). Previous studies have also reported that AITC treatment (Chen et al, ) and precooling treatment (Han et al, ) could maintain higher TSS contents in mulberry fruit.…”

Section: Resultsmentioning

confidence: 86%

“…Treatment with 1‐MCP alone could not prevent a decline in ascorbic acid levels and in the sensory quality of the mulberries, and treatment with CaCl 2 alone could control the degree of reduction in ascorbic acid levels and the browning rate of mulberries. Ozone (Han et al, ; Tabakoglu & Karaca ), chitosan‐g‐caffeic acid (CTS‐g‐CA) (Yang, Han, & Zheng, & Y., Liu, L., ), and calcium oxide (CaO) (Yang & Youngeon ) treatments were also found to have significant effects on maintaining the quality of mulberries. However, their use is limited due to their low efficacies and instability.…”

Section: Introductionmentioning

confidence: 99%

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Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage

Ming

Lin

et al. 2019

J Food Biochem

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This study investigated the effect of natamycin (NA) treatment on the quality of mulberry fruit throughout the storage at 8°C and 90% relative humidity. The results of this study showed that NA treatment reduced the decay rate of mulberry fruit, inhibited respiration, decreased malondialdehyde (MDA) content, decreased phenylalanine ammonia‐lyase (PAL) and polyphenoloxidase (PPO) activity, and maintained sucrose levels, total soluble solids (TSS), and total acids (TA) contents in the fruits throughout storage. NA treatment maintained the surface color and firmness of fruits throughout storage and suppressed the production of fructose, glucose, total phenolics, and the contents of anthocyanin. NA treatment maintained the quality of mulberry fruit throughout storage by enhancing the enzymatic activity of the reactive oxygen species (ROS) scavengers: catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD) and inhibiting the production of hydrogen peroxide (H2O2). Treatment of mulberries with increasing concentrations of NA could significantly inhibit the growth of fungal pathogens in mulberry fruits and improve their quality. Practical applications The results from our previous study showed that NA was a safe preservative which could effectively inhibit the growth of molds and yeasts in mulberry fruits and improve their quality throughout the postharvest storage. Compared with other treatments for mulberry fruit, NA treatment has the advantages of low cost, simple operation, good application, and extension. The results in this study further prove that application of NA treatment has potential in the food industry to maintain the postharvest quality and extend the shelf life of mulberry fruits throughout storage.

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Section: Resultsmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage

Ming

Lin

et al. 2019

J Food Biochem

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“…Therefore, it is an essential substance that affects the colour of mulberry juice. The stability of anthocyanins is primarily influenced by their own structure, which depends on hydroxyl group accounts, the degree of hydroxy methylation and the number and location of hydroxyl groups bonding with glucoside (Suhl et al ., ; Yu et al ., ; Han et al ., ). Generally, the increase in the number of hydroxyl groups in the anthocyanin 2‐phenylbenzopyran cation structure will reduce its stability, whereas the methylation level increases their stability (Hrazinda et al ., ).…”

Section: Discussionmentioning

confidence: 99%

“…() studied the effects of temperature and pH on the colour degradation kinetics of mulberry fruit extract. The effect and mechanisms of 2 ppm ozone and precooling treatments on the postharvest quality of mulberry fruit during refrigerated storage were also discussed (Han et al ., ). Tomas et al .…”

Section: Discussionmentioning

confidence: 99%

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The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

You

Han

et al. 2019

Int J of Food Sci Tech

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Summary Six phenolic acids and tannic acid are added to fresh mulberry juice to enhance the colour. Effects of these copigments on colour stability and the anthocyanin content of mulberry juice are investigated while being stored at 4 °C for 30 days. Results suggest that the addition of the copigments markedly increases the maximum absorbance of mulberry juice. Cyanidin‐3‐glucoside is the major anthocyanin, followed by cyanidin‐3‐rutinoside. Furthermore, the retention rate of the total anthocyanin, cyanidin‐3‐rutinoside and cyanidin‐3‐rutinoside increases after the addition of all copigments. The effect of ferulic acid on the stability of total anthocyanin, cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside in mulberry juice is the best, 89.52%, 86.90% and 94.46% respectively (66.56%, 62.58% and 73.60% in the control group). Researchers recommend the addition of ferulic acid, p‐coumaric acid and caffeic acid – all of which belong to the hydroxycinnamic acid group, to the mulberry juice to enhance the colour stability and anthocyanin content.

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Post‐harvest ultraviolet irradiation induces changes in physical–chemical properties and levels of polycyclic aromatic hydrocarbons and gene expression in mulberry fruit

Ghafari,

Hassanpour,

Motafakkerazad

2023

J Sci Food Agric

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BackgroundEarlier studies have reported that post‐harvest UV irradiation can increase health‐promoting compound contents, but the effects of UV irradiation on the possibility of reducing polycyclic aromatic hydrocarbons (PAHs) contents in mulberries are still less known. Fruits of black mulberry were exposed to two UV illumination dosages (3.5 and 7 kJ/m2) and stored for 4, 8, and 12 days.ResultsMulberries treated showed higher antioxidant enzymes activity and phenolic compounds content compared to control. The transcription factors (TFs) MdoMYB121, MdoMYB155, MdbZIP2, and MdbZIP48 were highly expressed in two UV illumination dosages (about 45–95% higher than control). The fluorine (Flu) naphthalene (Nap) content in treated fruits decreased by 21–85% compared to control.ConclusionThe findings of this study indicate that UV irradiation can be considered a promising technique to some PAHs removal and increase the health‐promoting potential and indirectly to ameliorate the aesthetic value due to desirable colour parameters.This article is protected by copyright. All rights reserved.

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Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits

Cited by 88 publications

References 37 publications

Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage

Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage

The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

Post‐harvest ultraviolet irradiation induces changes in physical–chemical properties and levels of polycyclic aromatic hydrocarbons and gene expression in mulberry fruit

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