Effect of CaO Treatment on Quality Characteristics and Storage of
Mulberry (Morus alba L.) Fruits in Yecheon

Yang, Ji‐Won; Kim, Young Eon

doi:10.7235/hort.2015.14198

Cited by 3 publications

(2 citation statements)

References 25 publications

(31 reference statements)

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“…Mulberry berries harvested when fully ripe usually have the best nutritional value [ 30 ]. Due to their high water content and thin skin, they should be consumed or processed as soon as possible because they are highly perishable [ 31 ]. From the analysis results, on the one hand, it was possible to confirm the quality of the input materials.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Mulberry Extract Foam-Mat Drying Process Parameters

et al. 2022

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Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of the finished mulberry powder was also noted. The best foam expansion/stability value was determined using multiple regression models as a function of egg albumin, CMC, DRM, and whipping time. The results indicated that the main influencing factors for the foam properties were whipping time followed by egg albumin, CMC, and DRM. Optimum values of foam expansion and stability were achieved at 467.9% and 97.02%, respectively. The foam had a porous structure and good stability for subsequent drying, with optimal contents of egg albumin, CMC, and DRM used at 7.6%, 0.4%, and 2%, respectively, along with a whipping time of 14.5 min. The established models had a high coefficient of determination (R2 > 0.9) and a high correlation between the predicted and observed values. Therefore, the model could be adjusted to determine the characteristics of the foam suitable for subsequent drying. The optimal values were then also verified. Minimal fluctuations (1.78–2.98%) between the experimental data and the optimal value were found. The drying temperature also significantly affected the quality of the mulberry powder. The foam was dried at 65 °C for 4 h to produce apowder with a beautiful light color (L* = 62.65), a characteristic purple-red color of mulberry (a* = 5.97). The moisture, water activity, and anthocyanin content of the finished mulberry powder were 4.57%, 0.3, and 5.4 mg/g, respectively.

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Section: Discussionmentioning

confidence: 99%

Optimization of Mulberry Extract Foam-Mat Drying Process Parameters

et al. 2022

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“…Treatment with 1‐MCP alone could not prevent a decline in ascorbic acid levels and in the sensory quality of the mulberries, and treatment with CaCl 2 alone could control the degree of reduction in ascorbic acid levels and the browning rate of mulberries. Ozone (Han et al, ; Tabakoglu & Karaca ), chitosan‐g‐caffeic acid (CTS‐g‐CA) (Yang, Han, & Zheng, & Y., Liu, L., ), and calcium oxide (CaO) (Yang & Youngeon ) treatments were also found to have significant effects on maintaining the quality of mulberries. However, their use is limited due to their low efficacies and instability.…”

Section: Introductionmentioning

confidence: 99%

Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage

Ming

Lin

et al. 2019

J Food Biochem

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This study investigated the effect of natamycin (NA) treatment on the quality of mulberry fruit throughout the storage at 8°C and 90% relative humidity. The results of this study showed that NA treatment reduced the decay rate of mulberry fruit, inhibited respiration, decreased malondialdehyde (MDA) content, decreased phenylalanine ammonia‐lyase (PAL) and polyphenoloxidase (PPO) activity, and maintained sucrose levels, total soluble solids (TSS), and total acids (TA) contents in the fruits throughout storage. NA treatment maintained the surface color and firmness of fruits throughout storage and suppressed the production of fructose, glucose, total phenolics, and the contents of anthocyanin. NA treatment maintained the quality of mulberry fruit throughout storage by enhancing the enzymatic activity of the reactive oxygen species (ROS) scavengers: catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD) and inhibiting the production of hydrogen peroxide (H2O2). Treatment of mulberries with increasing concentrations of NA could significantly inhibit the growth of fungal pathogens in mulberry fruits and improve their quality. Practical applications The results from our previous study showed that NA was a safe preservative which could effectively inhibit the growth of molds and yeasts in mulberry fruits and improve their quality throughout the postharvest storage. Compared with other treatments for mulberry fruit, NA treatment has the advantages of low cost, simple operation, good application, and extension. The results in this study further prove that application of NA treatment has potential in the food industry to maintain the postharvest quality and extend the shelf life of mulberry fruits throughout storage.

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