The Quality Changes of Postharvest Mulberry Fruit Treated by Chitosan‐<i>g</i>‐Caffeic Acid during Cold Storage

Yang, Caifeng; Han, Beibei; Zheng, Yonghua; Liu, Lili; Li, Changlong; Sheng, Sheng; Zhang, Jian; Wang, Jun; Wu, Fu‐An

doi:10.1111/1750-3841.13262

Cited by 35 publications

(17 citation statements)

References 26 publications

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“…Mulberry fruits of Dashi (M. alba Lin.) were collected at 90% commercial maturity in Zhenjiang, Jiangsu Province (Yang et al, 2016). The fruits with uniform size, color and absence of visual damages were chosen for the experiments.…”

Section: Methodsmentioning

confidence: 99%

“…Mulberry is a soft fruit and easily to decay by mechanics and microbe factors (Yang et al, 2016). The mulberry fruits treated with 0.20 g/L caffeic acid had a significantly (P < 0.05) lower weight loss compared with the control (Figure 1).…”

Section: Effects Of Caffeic Acid On Ld 90 Of the Mulberry Fruits Stormentioning

confidence: 96%

“…However, the flavor of the fruits stored by cold has greatly been changed thus quality in the stored fruits is not comparable with that in the fresh fruits (Galli et al, 2008). Nonetheless, cold is widely recognized as a healthy, safe and effective technology for fruit storage (Yang et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Caffeic acid as a preservative that extends shelf-life and maintains fruit quality of mulberries during cold storage

Zhang¹,

Kang²,

Liu³

et al. 2018

Afr. J. Agric. Res.

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Fruits can be easily infected and damaged by microbes. Cold storage is a popular approach used to extend the shelf-life of fruits. In this paper, the effect of caffeic acid on physiological parameters and shelf-life of mulberries (Morus alba L.) stored for 21 days at 4°C was evaluated. The results showed that the shelf-life was significantly improved in the mulberries treated with the different concentrations of caffeic acid solution for 5 min (P < 0.05). Certain physiological parameters, like phenolics, anthocyanins, flavonoids and Vitamin C were also significantly increased (P < 0.05) in the treated mulberries. The results showed that the rotting rate and the weight loss ratio were 47.0 and 6.6% in the 0.20 g/L caffeic acid-treated fruits after storing for 21 days at 4°C, respectively. While these two parameters were 79.0 and 9.7% in the control. The malondialdehyde (MDA) content was significantly lower (P < 0.05) in the 0.20 g/L caffeic acid-treated mulberries than that in the samples treated with 0.00, 0.10, 0.25 and 0.30 g/L caffeic acid. Moreover, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities in the caffeic acid treated mulberries were significantly higher than those in the control (P < 0.05). Therefore, caffeic acid, as a preservative, is favorable for elongation of the shelf-life, maintenance of the quality and inhibition of fruit decay in mulberries. This study is greatly informative to mulberry growers and commercial sellers.

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Section: Methodsmentioning

confidence: 99%

Section: Effects Of Caffeic Acid On Ld 90 Of the Mulberry Fruits Stormentioning

confidence: 96%

See 1 more Smart Citation

Caffeic acid as a preservative that extends shelf-life and maintains fruit quality of mulberries during cold storage

Zhang¹,

Kang²,

Liu³

et al. 2018

Afr. J. Agric. Res.

Self Cite

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show abstract

“…Therefore, the reaction has the advantages of good regioselectivity and environmental friendliness. It has been reported that galactose [82], curcumin [35], inulin [83], and caffeic acid [84] can be successfully coupled with chitosan to obtain the corresponding conjugates by this method. It should be noted that, considering the instability of the Schiff base, the chitosan Schiff base conjugate is usually reduced to a stable amino-substituted chitosan conjugate through sodium borohydride or sodium cyanoborohydride [37,85,86].…”

Section: Coupling By Forming a Schiff Basementioning

confidence: 99%

Antimicrobial Chitosan Conjugates: Current Synthetic Strategies and Potential Applications

Qin

2020

IJMS

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As a natural polysaccharide, chitosan possesses good biocompatibility, biodegradability and biosafety. Its hydroxyl and amino groups make it an ideal carrier material in the construction of polymer-drug conjugates. In recent years, various synthetic strategies have been used to couple chitosan with active substances to obtain conjugates with diverse structures and unique functions. In particular, chitosan conjugates with antimicrobial activity have shown great application prospects in the fields of medicine, food, and agriculture in recent years. Hence, we will place substantial emphasis on the synthetic approaches for preparing chitosan conjugates and their antimicrobial applications, which are not well summarized. Meanwhile, the challenges, limitations, and prospects of antimicrobial chitosan conjugates are described and discussed.

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

Cited by 35 publications

References 26 publications

Caffeic acid as a preservative that extends shelf-life and maintains fruit quality of mulberries during cold storage

Caffeic acid as a preservative that extends shelf-life and maintains fruit quality of mulberries during cold storage

Antimicrobial Chitosan Conjugates: Current Synthetic Strategies and Potential Applications

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

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