期刊论文详细信息
卷:221
Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits
Han, Qiang ; Gao, Haiyan ; Chen, Hangjun ; Fang, Xiangjun ; Wu, Weijie
Zhejiang Acad Agr Sci
关键词: Mulberry;    Ozone;    Precooling;    Postharvest quality;    Ultrastructure;   
DOI  :  10.1016/j.foodchem.2016.11.152
学科分类:食品科学和技术
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【 摘 要 】

Mulberry (Morus spp.) fruits are delicious and nutritious, but they are highly perishable and have a very short shelf-life for sale in the market. This study investigated the effect and mechanisms of 2 ppm ozone and precooling treatments on the postharvest quality of mulberry fruit during refrigerated storage. The results revealed that mulberry fruit subjected to ozone and precooling treatment had higher levels of titratable acidity and total soluble solids content, better retention in firmness and color, and lower decay rate, respiratory intensity, and polyphenol oxidase activity compared to the control. From the analysis of cell ultrastructure and cell wall components of fruit, ozone and precooling treatments also induced shrinkage of the stomata in the epidermis, inhibited bacteria invasion, reduced water transpiration, and delayed the decomposition of the cell walls and the degradation of epidermal tissues. (C) 2016 Published by Elsevier Ltd.

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