Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits. (15th April 2017)

• Record Type: Journal Article
• Authors: Han, Qiang; Gao, Haiyan; Chen, Hangjun; Fang, Xiangjun; Wu, Weijie
• Is Part Of: Food chemistry. Volume 221(2017)
• Page Start: 1947
• Page End: 1953
• Publication Date: 2017-04-15
• Subjects: Mulberry -- Ozone -- Precooling -- Postharvest quality -- Ultrastructure; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.11.152
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Ozone and precooling treatments prevented quality deterioration of postharvest mulberry. Treatments slowed ripening process compared with low temperature storage alone. Decomposition of cell walls and degradation of autolysis epidermal tissue were delayed. Abstract: Mulberry ( Morus spp.) fruits are delicious and nutritious, but they are highly perishable and have a very short shelf-life for sale in the market. This study investigated the effect and mechanisms of 2 ppm ozone and precooling treatments on the postharvest quality of mulberry fruit during refrigerated storage. The results revealed that mulberry fruit subjected to ozone and precooling treatment had higher levels of titratable acidity and total soluble solids content, better retention in firmness and color, and lower decay rate, respiratory intensity, and polyphenol oxidase activity compared to the control. From the analysis of cell ultrastructure and cell wall components of fruit, ozone and precooling treatments also induced shrinkage of the stomata in the epidermis, inhibited bacteria invasion, reduced water transpiration, and delayed the decomposition of the cell walls and the degradation of epidermal tissues.