skip to main content
Language:
Search Limited to: Search Limited to: Resource type Show Results with: Show Results with: Search type Index

Effects of Treatment with 1‐Methylcyclopropene and Clo2 on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)

Journal of food quality, 2016-10, Vol.39 (5), p.524-532 [Peer Reviewed Journal]

2016 Wiley Periodicals, Inc. ;ISSN: 0146-9428 ;EISSN: 1745-4557 ;DOI: 10.1111/jfq.12214

Full text available

Citations Cited by
  • Title:
    Effects of Treatment with 1‐Methylcyclopropene and Clo2 on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)
  • Author: Fang, Yin ; Ren, Zi‐Xu ; Chen, Cheng ; Jin, Chao ; Thasma Raman, Sivakumar ; Palani Gounder Ganeshan, Ajay Krishna ; Jia, Jun‐Qiang ; Gui, Zhong‐Zheng
  • Is Part Of: Journal of food quality, 2016-10, Vol.39 (5), p.524-532
  • Description: In this paper, we examined the use of 1‐methylcyclopropene (1‐MCP) and ClO2 as safe and effective preservative agents for mulberries. Individual treatment of 1 g/m3 1‐MCP or ClO2 at 20 g/m3 significantly delayed fruit senescence and did not affect sensory qualities. Combined treatment of 1 g/m3 1‐MCP and 12 g/m3 ClO2 yielded the lowest mildew rate, and the fruits remained plump and bright with bright green stalks on the third day. In contrast, most of the mulberry fruits of the control group were moldy on the second day, with no edible value. Physiological quality studies showed that combined treatment of 1‐MCP and ClO2 could effectively maintain the nutritive qualities, such as ascorbic acid and polysaccharide contents and titratable acidity, and delay malondialdehyde accumulation. Thus, combined treatment of 1‐MCP and ClO2 prolonged the shelf‐life of mulberries for about 3 days. Our finding is of great value to the horticulture and fruit postharvest. Practical Applications Current methods used for fruit and vegetable preservation might leave harmful chemical residues. 1‐Methylcyclopropene (1‐MCP) has been found to effectively regulate fruit maturation and prolong fruit shelf‐life, and ClO2 is a strong oxidant that leaves no harmful substances or odor residuals after treatment. We show that combined treatment of 1 g/m3 1‐MCP and 12 g/m3 ClO2 can maintain the mulberry fruit's exterior qualities and significantly reduce the rotting rate and weight loss ratio. We demonstrate the applicability of the combined treatment of (1‐MCP) and ClO2 to prolong the shelf‐life of mulberries for about 3 days. Our finding is of great value to the horticulture and postharvest and industry because mulberry fruit has a very low shelf‐life. Its maturation period is extremely short, rendering its storage, transportation, and sale very difficult.
  • Language: English
  • Identifier: ISSN: 0146-9428
    EISSN: 1745-4557
    DOI: 10.1111/jfq.12214
  • Source: Alma/SFX Local Collection
Back to results list
INSPIRE LIBRARY - TON DUC THANG UNIVERSITY (84-028) 37 755 057 Feedback
19 Nguyen Huu Tho St. Dist.7, HCM thuvien@tdtu.edu.vn

Copyright © 2017 INSPIRE LIBRARY - TON DUC THANG UNIVERSITY

Searching Remote Databases, Please Wait