The Quality Changes of Postharvest Mulberry Fruit Treated by Chitosan-g-Caffeic Acid during Cold Storage

文献类型： 外文期刊

第一作者： Yang, Caifeng

作者： Yang, Caifeng;Han, Beibei;Zheng, Yu;Liu, Lili;Li, Changlong;Sheng, Sheng;Zhang, Jian;Wang, Jun;Wu, Fuan;Yang, Caifeng;Han, Beibei;Zheng, Yu;Liu, Lili;Li, Changlong;Sheng, Sheng;Zhang, Jian;Wang, Jun;Wu, Fuan

作者机构：

关键词： chitosan-g-caffeic acid derivative;cold storage;co-toxicity factor;mulberry fruit;postharvest quality

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： 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 degrees 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.

分类号： TS2

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