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Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits

文献类型： 外文期刊

作者： Han, Qiang 1 ; Gao, Haiyan 1 ; Chen, Hangjun 1 ; Fang, Xiangjun 1 ; Wu, Weijie 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Mulberry;Ozone;Precooling;Postharvest quality;Ultrastructure

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2017 年 221 卷

页码：

收录情况： SCI

摘要： 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. (C) 2016 Published by Elsevier Ltd.

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