Improving mulberry shelf-life with 1-Methylcyclopropene and modified atmosphere packaging
Black mulberries fruit are well-known sources of nutrition and their high levels of phenolics, flavonoids, and antioxidants. However, their short shelf-life and postharvest quality preservation remain a significant handicap for consumption and processing purposes. Therefore, the aim of this work was...
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Published in | Biochemical systematics and ecology Vol. 106; p. 104578 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
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Elsevier Ltd
01.02.2023
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Abstract | Black mulberries fruit are well-known sources of nutrition and their high levels of phenolics, flavonoids, and antioxidants. However, their short shelf-life and postharvest quality preservation remain a significant handicap for consumption and processing purposes. Therefore, the aim of this work was to assess the impact of 1-Methylcyclopropene (1-MCP) with modified atmosphere packaging (MAP) treatment on postharvest quality. The efficacy of two different concentrations of 1-MCP (2 and 4 μl −1) were applied in concomitance with MAP in O2/CO2 change, technological and phenolic maturity laid up at ±3 °C for 15 days were estimated. The skin color of black mulberry fruits was decreased insignificantly by pre-treated 1-MCP application. L*, a* and b* values are varied but any significant difference was observed. 1-MCP treatment encouraged influence of preventing decreases in total phenolic content. 4 μl L−1 1-MCP remarkably restricted both improving of skin color and enhancement soluble solids, protected quality and enlarged postharvest life.
•4 μl/L1-MCP applied MAP preservation restricted both skin color and soluble solids.•1-MCP treatment encouraged influence of preventing decreases in TPC.•Application dosage and duration of the preservation is determined by quality.•The certain MAP application is improved the shelf-life of BMF in quality parameters. |
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AbstractList | Black mulberries fruit are well-known sources of nutrition and their high levels of phenolics, flavonoids, and antioxidants. However, their short shelf-life and postharvest quality preservation remain a significant handicap for consumption and processing purposes. Therefore, the aim of this work was to assess the impact of 1-Methylcyclopropene (1-MCP) with modified atmosphere packaging (MAP) treatment on postharvest quality. The efficacy of two different concentrations of 1-MCP (2 and 4 μl −1) were applied in concomitance with MAP in O2/CO2 change, technological and phenolic maturity laid up at ±3 °C for 15 days were estimated. The skin color of black mulberry fruits was decreased insignificantly by pre-treated 1-MCP application. L*, a* and b* values are varied but any significant difference was observed. 1-MCP treatment encouraged influence of preventing decreases in total phenolic content. 4 μl L−1 1-MCP remarkably restricted both improving of skin color and enhancement soluble solids, protected quality and enlarged postharvest life.
•4 μl/L1-MCP applied MAP preservation restricted both skin color and soluble solids.•1-MCP treatment encouraged influence of preventing decreases in TPC.•Application dosage and duration of the preservation is determined by quality.•The certain MAP application is improved the shelf-life of BMF in quality parameters. |
ArticleNumber | 104578 |
Author | Kızıldeniz, Tefide Hayoğlu, İbrahim Hepsağ, Fatma |
Author_xml | – sequence: 1 givenname: Tefide orcidid: 0000-0002-5627-1307 surname: Kızıldeniz fullname: Kızıldeniz, Tefide email: tkizildeniz@ohu.edu.tr organization: Niğde Ömer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Biosystem Engineering Department, 51240, Niğde, Turkey – sequence: 2 givenname: Fatma orcidid: 0000-0002-3688-4106 surname: Hepsağ fullname: Hepsağ, Fatma email: fatmahepsag@osmaniye.edu.tr organization: Korkut Ata University, Faculty of Applied Sciences, Department of Food Technology, Kadirli Campus, 80750, Osmaniye, Turkey – sequence: 3 givenname: İbrahim orcidid: 0000-0002-6358-8302 surname: Hayoğlu fullname: Hayoğlu, İbrahim email: ihayoglu@harran.edu.tr organization: Harran University, Faculty of Agriculture, Food Engineering Department, 63040, Şanlıurfa, Turkey |
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