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The Effects of Calcium Chloride and 1‐Methylcyclopropene (1‐ MCP ) on the Shelf Life of Mulberries ( M orus alba L .)
Author(s) -
Oz Ayse Tulin,
Ulukanli Zeynep
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12089
Subject(s) - 1 methylcyclopropene , chemistry , ascorbic acid , postharvest , shelf life , browning , vitamin c , food science , horticulture , calcium , relative humidity , biology , biochemistry , physics , thermodynamics , organic chemistry , ethylene , catalysis
The mulberry ( M orus alba L ) is one of the most susceptible fruits and, therefore, the limited postharvest life of this fruit needs to be extended with regard to their consumption when desired. As a consequence, the effects of 1‐methylcyclopropene (1‐ MCP ), calcium chloride ( CaCl 2 ) and their combination were assessed for postharvest fruit quality and shelf life of mulberries. Mulberries were harvested to maturity and then treated with 312.5 ppb of 1‐ MCP , CaCl 2 (1% w/v) and CaCl 2 (1% w/v) + 1‐ MCP (312.5 ppb) prior to storage in a polypropylene box at 4C for 5 days and 90% relative humidity ( RH ). Of the applied methods, CaCl 2 treatment alone maintained the fruit color ( L , a * and b *) value, ascorbic acid content, browning rate and microbial quality. 1‐ MCP treatment alone did not prevent the loss of ascorbic acid content, sensory quality, microbial load, and O 2 decrease/ CO 2 increase in mulberries during the identical storage condition However, 1‐ MCP alone and the combination with CaCl 2 treatment reduced the browning rate by maintaining the L color value. Nevertheless, 1‐ MCP and CaCl 2 treatment revealed a better retention of a * and b * color value. Practical Applications 1‐Methylcyclopropene (1‐ MCP ) treatment revealed well the effect on the physical properties of the fresh white mulberries. Throughout the study, it was observed that the treatment did not maintain the gas balance, some chemical and sensory qualities. In contrast to the findings for 1‐ MCP treatment, CaCl 2 treatment alone preserved the quality parameters. The combination of 1‐ MCP and CaCl 2 treatment revealed moderate level of preservation of the mulberries in concern. The present findings suggest that CaCl 2 treatment alone sustain the fruit quality and can be used for fresh mulberries during their postharvest storage.