African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6693

Full Length Research Paper

Caffeic acid as a preservative that extends shelf-life and maintains fruit quality of mulberries during cold storage

Jian Zhang
  • Jian Zhang
  • School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, Jiangsu, China.
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Lei Kang
  • Lei Kang
  • School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, Jiangsu, China.
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Lili Liu
  • Lili Liu
  • School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, Jiangsu, China.
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Dandan Wang
  • Dandan Wang
  • School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, Jiangsu, China.
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Yan Xu
  • Yan Xu
  • School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, Jiangsu, China.
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Sheng Sheng
  • Sheng Sheng
  • School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, Jiangsu, China.
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Jun Wang
  • Jun Wang
  • School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, Jiangsu, China.
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Fuan Wu
  • Fuan Wu
  • School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, Jiangsu, China.
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Weiguo Zhao
  • Weiguo Zhao
  • School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, Jiangsu, China.
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  •  Received: 03 September 2018
  •  Accepted: 15 October 2018
  •  Published: 25 October 2018

Abstract

Fruits can be easily infected and damaged by microbes. Cold storage is a popular approach used to extend the shelf-life of fruits. In this paper, the effect of caffeic acid on physiological parameters and shelf-life of mulberries (Morus alba L.) stored for 21 days at 4°C was evaluated. The results showed that the shelf-life was significantly improved in the mulberries treated with the different concentrations of caffeic acid solution for 5 min (P < 0.05). Certain physiological parameters, like phenolics, anthocyanins, flavonoids and Vitamin C were also significantly increased (P < 0.05) in the treated mulberries. The results showed that the rotting rate and the weight loss ratio were 47.0 and 6.6% in the 0.20 g/L caffeic acid-treated fruits after storing for 21 days at 4°C, respectively. While these two parameters were 79.0 and 9.7% in the control. The malondialdehyde (MDA) content was significantly lower (P < 0.05) in the 0.20 g/L caffeic acid-treated mulberries than that in the samples treated with 0.00, 0.10, 0.25 and 0.30 g/L caffeic acid. Moreover, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities in the caffeic acid treated mulberries were significantly higher than those in the control (P < 0.05). Therefore, caffeic acid, as a preservative, is favorable for elongation of the shelf-life, maintenance of the quality and inhibition of fruit decay in mulberries. This study is greatly informative to mulberry growers and commercial sellers.

Key words: Caffeic acid, mulberry fruits, cold storage, postharvest quality.