Chen H.,Zhejiang Academy of Agricultural Sciences |
Chen H.,Key Laboratory Of Fruits And Vegetables Postharvest And Processing Technology Res Of Zhejiang Province |
Gao H.,Zhejiang Academy of Agricultural Sciences |
Gao H.,Key Laboratory Of Fruits And Vegetables Postharvest And Processing Technology Res Of Zhejiang Province |
And 6 more authors.
Postharvest Biology and Technology | Year: 2015
The effects of allyl isothiocyanate (AITC) treatment on fruit quality, anthocyanin and phenolic contents, and the activities of antioxidant enzymes of mulberries var. Dashi (Morus alba L.) were evaluated. Freshly harvested mulberry fruit were placed in plastic sealed containers and treated with AITC at 5 and 15μLL-1 for 15d, respectively. Samples were randomly selected initially and at 3 d intervals during storage. The fruit treated with AITC were resistant to decay, and had high levels of total soluble solids as well as titratable acidity. The application of AITC in mulberry fruit was effective in decreasing malondialdehyde (MDA) accumulation and lipoxygenase (LOX) activity, inhibiting respiration, maintaining surface color and firmness, and suppressing total phenolic and anthocyanin contents. However, AITC treatment had no discernible effect on the activities of antioxidant enzymes. The results from this study indicated that AITC treatment improved the metabolism and postharvest quality of mulberry fruit and provided an effective method for prolonging the storage life of the fruit. © 2015 Elsevier B.V.