Improving mulberry shelf-life with 1-Methylcyclopropene and modified atmosphere packaging

Abstract

Black mulberries fruit are well-known sources of nutrition and their high levels of phenolics, flavonoids, and antioxidants. However, their short shelf-life and postharvest quality preservation remain a significant handicap for consumption and processing purposes. Therefore, the aim of this work was to assess the impact of 1-Methylcyclopropene (1-MCP) with modified atmosphere packaging (MAP) treatment on postharvest quality. The efficacy of two different concentrations of 1-MCP (2 and 4 μl −1) were applied in concomitance with MAP in O2/CO2 change, technological and phenolic maturity laid up at ±3 °C for 15 days were estimated. The skin color of black mulberry fruits was decreased insignificantly by pre-treated 1-MCP application. L*, a* and b* values are varied but any significant difference was observed. 1-MCP treatment encouraged influence of preventing decreases in total phenolic content. 4 μl L−1 1-MCP remarkably restricted both improving of skin color and enhancement soluble solids, protected quality and enlarged postharvest life.