Effect of postharvest conditions on the characteristics of mulberries harvested from various mulberry cultivar Morus alba
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참고문헌
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초록
Recently mulberry has been commercialized but it loses its marketability rapidly after harvest. In this study, characteristics of mulberry were examined at different storage temperature after harvest using the typical Korean mulberry cultivars. Postharvest spoilage fungi on the various mulberry cultivars, Cheongilppong, Daeshim, and Gwasang No. 2 was observed 2, 2, and 1 d , respectively, after harvest at 28oC. However, at 4oC, the day was 8, 7, and 4 d, respectively. At 28oC storage condition, the weight loss behavior of mulberry did not showed significantly different among them. However, at 4oC storage condition, mulberry Cheongilppong loses its weight rapidly compared to Daeshim and Gwasang No. 2. Sugar content of mulberry stored at 4oC was nearly constant, but stored at 28oC decreased with storage time. The acidity of mulberry slightly decreased with storage time and then increased. Juice leakage of frozen mulberry leaked abruptly within 6 h from the fruit body and then flattened at 25oC. The results of our study, the postharvest characteristics of mulberry were affected by mulberry cultivar and need to further study to increase the shelf life.
Abstract
Recently mulberry has been commercialized but it loses its marketability rapidly after harvest. In this study, characteristics of mulberry were examined at different storage temperature after harvest using the typical Korean mulberry cultivars. Postharvest spoilage fungi on the various mulberry cultivars, Cheongilppong, Daeshim, and Gwasang No. 2 was observed 2, 2, and 1 d , respectively, after harvest at 28oC. However, at 4oC, the day was 8, 7, and 4 d, respectively. At 28oC storage condition, the weight loss behavior of mulberry did not showed significantly different among them. However, at 4oC storage condition, mulberry Cheongilppong loses its weight rapidly compared to Daeshim and Gwasang No. 2. Sugar content of mulberry stored at 4oC was nearly constant, but stored at 28oC decreased with storage time. The acidity of mulberry slightly decreased with storage time and then increased. Juice leakage of frozen mulberry leaked abruptly within 6 h from the fruit body and then flattened at 25oC. The results of our study, the postharvest characteristics of mulberry were affected by mulberry cultivar and need to further study to increase the shelf life.
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