Effects of Different Preservatives on the Quality of Mulberry during Storage
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Abstract:
In order to improve the storage quality of mulberry, the garlic extract, chitosan coating, linalool, carvacrol, eugenol and 1-MCP (1-methylcyclopropene) were used as slow-release preservatives on the mulberry processing to investigate the change of quality during storage. The experimental results showed that with the extension of storage time, the nutritional components and sensory quality of mulberry gradually decreased. After the treatment of six kinds of preservative, the soluble solids, titratable acid, reducing sugar, Vc and other nutrients were significantly higher than the control group (p<0.05), and it could effectively reduce the rotting rate and the weight loss rate of mulberry, inhibit the increase of malondialdehyde (MDA), delay the decrease of polyphenol oxidase (POD) and superoxide dismutase (SOD) activity. Among them, the rotting rate, weight loss rate, soluble solids, titratable acid, Vc content and MDA, POD and SOD activity as well as other quality indicators of mulberry treated with linalool during the storage (9 D) were better than the other preservative, which could inhibit the corruption of mulberry to the greatest extent.
