The Quality Changes of Postharvest Mulberry Fruit Treated by Chitosan‐g‐Caffeic Acid during Cold Storage. Issue 4 (15th March 2016)

• Record Type: Journal Article
• Authors: Yang, Caifeng; Han, Beibei; Zheng, Yu; Liu, Lili; Li, Changlong; Sheng, Sheng; Zhang, Jian; Wang, Jun; Wu, Fuan
• Is Part Of: Journal of food science. Volume 81:Issue 4(2016)
• Page Start: C881
• Page End: C888
• Publication Date: 2016-03-15
• Subjects: chitosan‐g‐caffeic acid derivative -- cold storage -- co‐toxicity factor -- mulberry fruit -- postharvest quality; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13262
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: This study aimed to characterize the effects of chitosan‐ g ‐caffeic acid (CTS‐ g ‐CA) on improving the quality and extending the shelf life of postharvest mulberry fruit during storage at 4 °C for 18 d. CTS‐ g ‐CA was enzymatically synthesized using laccase from Pleurotus ostreatus as a catalyst. The synergistic effects of CTS‐ g ‐CA treatment on mulberry fruit were evaluated using a co‐toxicity factor ( cf ). The results showed that the rotting rate of CTS‐ g ‐CA‐treated fruit was 37.67% (compared with that of the control at 97.67%) on day 18. The weight loss and malondialdehyde (MDA) contents of the CTS‐ g ‐CA‐treated mulberry fruit were significantly lower ( P < 0.05) than those of the control, CA, CTS, and CA+CTS treatments. Moreover, the DPPH and ABTS radical scavenging activities of the CTS‐ g ‐CA treatment were both higher than those of the control. Furthermore, the CTS‐ g ‐CA treatment also maintained higher levels of main active substances, such as anthocyanins, ascorbic acid, polyphenols and flavones, in mulberry fruit than the other treatments. Therefore, CTS‐ g ‐CA could be used to improve the quality and extend the shelf life of postharvest mulberry fruit during cold storage.