|Table of Contents|

Effects of Preservatives on Active Substance Accumulation to the Preharvest Mulberries and Preservation Effect to the Postharvest Mulberries

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2025年3
Page:
88-96
Research Field:
Publishing date:

Info

Title:
Effects of Preservatives on Active Substance Accumulation to the Preharvest Mulberries and Preservation Effect to the Postharvest Mulberries
Author(s):
ZHAO Pei; GAO Qinqiong; ZHOU Lihua; ZHU Rongxia; ZHANG Li; WU Jun
(Chongqing Sericultural Science and Technology Research Institute，Chongqing 400700)
Keywords:
preharvest; postharvest; preservative; mulberry; active substance; storage quality
PACS:
TS 255.36
DOI:
10.11937/bfyy.20242781
Abstract:
Taking mulberry as the test material，safe and non-toxic preservatives were selected for spraying on mulberry fruits before harvesting and making preservation treatment after harvesting.The effects of different preservatives and packaging on the accumulation of active substances in mulberries before harvesting and the preservation effect after harvesting were studied,to sort out the best preservation method for mulberries,in order to provide reference for comprehensive mulberry preservation application technology.The results showed that spraying of ClO2 and chitosan could significantly promote the accumulation of polysaccharides during the mature period for pre harvest mulberry，and the optimal concentrations were 60 mg·L-1 and 0.05 g·L-1，respectively.Under refrigeration conditions，mulberry fruits packaged with 20 μm fresh-keeping film had the lowest rate of bad fruit and relatively good storage quality.Under the condition of using 20 μm cling film in refrigeration，the optimal concentrations of ClO2 and chitosan for inhibiting decay rate were selected as 60 mg·L-1 and 0.05 g·L-1，respectively.The combination of 60 mg·L-1ClO2 and 0.05 g·L-1 chitosan with fresh-keeping slow-release agent 1-MCP and linalool were used separately.Comparative experiments showed that the combination treatment significantly reduced the bad fruit rate and weight loss rate of refrigerated mulberry.At the same time，the storage quality of the tested mulberry was better maintained，indicating that the combination of ClO2，chitosan，and preservation slow-release agent had a significantly better effect than their individual use.

References:

［1］赵珮，黄传书，刘艳，等．重庆市不同地区桑椹品质的比较分析［J］．蚕学通讯，2018，38(3)：19-24.［2］林权，王舒扬，范文杰，等．不同类型诱导子促进青钱柳生长与生物活性物质积累的效果及机制［J］．植物营养与肥料学报，2023，29(5)：961-971.［3］HAO Y J,AN X L,SUN H D,et al.Ginsenoside synthesis of adventitious roots in Panax ginseng is promoted by fungal suspension homogenate of Alternaria panax and regulated by several signaling molecules［J］.Industrial Crops and Products,2020,150:112414.［4］BHASKAR R,XAVIER L S E,UMARAN G,et al.Biotic elicitors:A boon for the in-vitro production of plant secondary metabolites［J］.Plant Cell Tissue and Organ Culture,2022,149(1/2):7-24.［5］SAK M,DOKUPILOVA I,KANUKOVA S,et al.Biotic and abiotic elicitors of stilbenes production in Vitis vinifera L.cell culture［J］.Plants Basel,2021,10(3):490.［6］PARK Y,KIM M H,PARK S C,et al.Investigation of the antifungal activity and mechanism of action of LMWS-Chitosan［J］.Journal of Microbiology and Biotechnology,2008,18(10):1729-1734.［7］FUNDORA D G P,FALCON-RODRIGUEZ A B,MENENDEZ D C,et al.Chitosan induces tomato basal resistance against Phytophthora nicotianae and inhibits pathogen development［J］.Canadian Journal of Plant Pathology,2021,44(3):400-414.［8］谯顺彬，张义明，田辉．一种杀菌消毒剂稳定性及活化效果的研究［J］．无机盐工业，2018，50(3)：34-37.［9］谢国芳，王瑞，刘晓燕．采前喷施二氧化氯处理对蓝莓保鲜效果的影响［J］．现代食品科技，2014，30(6)：207-213，206.［10］董晓庆，吴本翠，黄世安，等．采前喷施二氧化氯对设施番茄采后贮藏品质的影响［J］．北方园艺，2020(20)：98-106.［11］孔美兰，刘谋泉，张福平，等．响应面优化超声波提取桑葚酒渣总黄酮的工艺［J］．食品研究与开发，2014，35(9)：87-91.［12］国家质量监督检验检疫总局．出口植物源食品中粗多糖的测定 苯酚-硫酸法：SN/T 4260-2015［S］．北京：中国标准出版社，2016.［13］杨兆艳．pH示差法测定桑椹红色素中花青素含量的研究［J］．食品科技，2007，32(4)：201-203.［14］张莉会，乔宇，陈学玲，等．不同保鲜剂对桑葚贮藏期间品质的影响［J］．现代食品科技，2018，34(5)：47-55.［15］中华人民共和国农业部．水果和蔬菜可溶性固形物含量的测定 折射仪法：NY/T 2637-2014［S］．北京：中国农业出版社，2015.［16］中华人民共和国农业部．水果及制品可溶性糖的测定3，5-二硝基水杨酸比色法：NY/T 2742-2015［S］．北京：中国农业出版社，2015.［17］国家质量监督检验检疫总局，中国国家标准化管理委员会．食品中总酸的测定：GB/T 12456-2008［S］．北京：中国标准出版社，2009.［18］赵珮，唐小平，何佳洋，等．二氧化氯(ClO2)用于桑椹保质保鲜的试验［J］．蚕学通讯，2021，41(1)：13-18.［19］刘亚平．采前喷布壳聚糖处理和采后适度失水处理对红地球葡萄保鲜效应研究［D］．杨凌：西北农林科技大学，2012.

Memo

Memo:
-
Last Update: 2025-02-13