Study On The Improvement Of Mulberry Quality By Plant Polyphenols And Their Compound

Mulberry fruit with its rich nutrition and sweet and sour taste is widely welcomed by the people and widely sales in the market.To improve the storage quality of mulberry fruit after harvest,prolong the shelf life of mulberry is the key to solve the mulberry production and development problem.It is a trend to develop the technology of biological preservation for fruits and vegetables.It has the advantages of natural,environmental protection,health and safety.This paper chooses the plant polyphenol compound and its composition of mulberry in preharvest and postharvest processing,research on the effect of plant polyphenols and preservative effects on the quality of mulberry results are as follows:(1)This experiment was conduct to evaluate effect of different concentrations of tea polyphenol on quality changes of mulberry during storage for different time at 4 °C.The shelf-life and certain physiological parameters,e.g.,anthocyanins,flavonoids and Vitamin C were significantly improved and maintained in the mulberries treated with the tea polyphenol 15,20,30 g/L of solution for 5 min(P < 0.05).The results showed that the rotting rate and the weight loss ratio were 53% and 6.25% in the 20 g/L tea polyphenol-treated fruits after storage for 21 days at 4 °C,respectively.While these two parameters were 95% and 11.34% in the control,respectively.Moreover,different concentrations of tea-polyphenols-treated mulberries effectively reduce anthocyanin and vitamin C content(P < 0.05),and improved the content of flavonoids.The results suggested that tea polyphenols may be favorable for elongation of the shelf-life,maintenance of the quality and inhibition of the decay in mulberries.(2)This study was conduct to evaluate effect of caffeic acid on quality changes of mulberry during storage of 21 days at 4°C.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,e.g.,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% and 6.58% in the 0.020% caffeic acid-treated fruits after storage for 21 days at 4°C,respectively.While these two parameters were 79.00% and 9.70% in the control,respectively.The malondialdehyde(MDA)content was significantly lower(P < 0.05)in the 0.20 g/L caffeic acid-treated mulberries than that in the mulberries treated with 0.00 g/L,0.10 g/L,0.25 g/L and 0.30 g/L caffeic acid.Moreover,the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activities in the caffeic acid treated mulberries was significantly higher than that in the control(P < 0.05).Therefore,the caffeic acid may be favorable for elongation of the shelf-life,maintenance of the quality and inhibition of the decay in mulberries.(3)To study the elicitor in mulberry preharvest spraying Trichoderma fermentation solution and different concentration of methyl jasmonate,found that 2 kinds of elicitor on mulberry fruit has certain effect on anthocyanin and flavonoid content accumulation,but had little influence on the content of total sugar.After the two times of treatment,the effect of the 3 treatments on the total flavonoids of mulberry was 10mol/L methyl jasmonate >10 ? mol/L methyl jasmonate > Trichoderma > CK2>CK1.After the two treatment,the effect of the 3 treatments on mulberry anthocyanin was Trichoderma> 10mol/L methyl jasmonate >10 ?mol/L methyl jasmonate> CK1>CK2(4)With 20g/L of different concentrations of tea polyphenols and natamycin composition of mulberry fruit compound on treatment than the control group significantly improved the anthocyanins,flavonoids,vitamin C content and SOD activity(P <0.05),and reduce the rotting rate and weight loss of fruit,the hardness of the fruit was well maintained.At 18 days,the rotting rate of 20g/L tea polyphenol +35 mg/L natamycin treatment group was the lowest,which was only about 15.33%±1.7%.At the same time,this treatment has a better effect than using the tea polyphenols alone.The results showed that the effect of 20g/L tea polyphenols and 30mg/L on the mulberry fruit was the best.This natural compound should be used for the storage of mulberry fruit.This study uses plant polyphenol and its composition in the development of safe and efficient biological preservative of mulberry processing,preliminary evaluated preharvest and postharvest quality of mulberry.In order to improve and provide theoretical and practical basis for the economic value of development and utilization of mulberry.