Jump to Main Content
Effects of Treatment with 1‐Methylcyclopropene and Clo2 on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)
- Fang, Yin, Ren, Zi‐Xu, Chen, Cheng, Jin, Chao, Thasma Raman, Sivakumar, Palani Gounder Ganeshan, Ajay Krishna, Jia, Jun‐Qiang, Gui, Zhong‐Zheng
- Journal of food quality 2016 v.39 no.5 pp. 524-532
- 1-methylcyclopropene, Morus alba, ascorbic acid, chemical residues, fruits, horticulture, malondialdehyde, mildews, mulberries, odors, oxidants, polysaccharides, rendering, shelf life, titratable acidity, transportation, vegetables, weight loss
- 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.