Abstract
The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at 4 ± 1°C and 90 ± 5% R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lower weight loss than CTR samples which lost more than 80% of their initial weight. Furthermore, the results showed that the argon treatment was the best in keeping the fruit juice content, preserving its structure. Despite not showing great differences with MAP1 treatment, Ar allowed to maintain high TSS up to 8 storage days, slowed CO2 production. The sensory profile of mulberry fruit was not significantly affected by storage in modified atmospheres, and the production of potential unpleasant odors in MAP2 could not be perceived. The results of this study confirm that this innovative approach, using MAP technology, has a potential use in maintaining mulberry fruit quality for a longer time.
Highlights
Within the Italian sector of fruit production, small fruits are a niche produce
Significant differences were found (p ≤ 0:05) in net weight loss for different treatments, from day 8 of storage (Figure 1), when fruits treated with MAP1 and MAP2 had a lower weight loss: 10% and 10.5%, compared to CTR1 and CTR2 which had a weight loss of 18.09% and 18%, respectively
According to literature [65], the lower weight loss of samples treated with MAP1 and MAP2 could be a consequence of lower activity of the enzymes responsible for softening of pericarp in fruits subjected to these treatments and for loss of cellular juice
Summary
Within the Italian sector of fruit production, small fruits are a niche produce. The consumption of blackberries, blueberries, mulberries, strawberries, and raspberries has increased during the last 10 years, due to the gradual raise of consumers’ awareness of the high nutritional value of all types of small fruit [1] and of the related benefits for human health of their consumption, because of their bioactive compounds [2]. Small fruit are characterized by a high berry perishability, rapid quality decay, limited shelf life, even if stored under refrigerated conditions. This may cause high production costs, limitations for marketability and a consequent loss of commercial value [2]. Due to its particular nutraceutical value, mulberry is considered as a functional food [10, 11] Because of these reasons, mulberries are considered a high-end product. The cost in Italy and neighboring countries ranged from a minimum of 7 euros per kg of fresh product to a maximum of 13 euros due to the high costs of production, harvesting, storage, and distribution [12].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
