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The Quality Changes of Postharvest Mulberry Fruit Treated by Chitosan‐ g ‐Caffeic Acid during Cold Storage
Author(s) -
Yang Caifeng,
Han Beibei,
Zheng Yu,
Liu Lili,
Li Changlong,
Sheng Sheng,
Zhang Jian,
Wang Jun,
Wu Fuan
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13262
Subject(s) - postharvest , chemistry , ascorbic acid , food science , dpph , malondialdehyde , abts , caffeic acid , shelf life , antioxidant , chitosan , cold storage , polyphenol , horticulture , biochemistry , biology
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 °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.