Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage.

@article{Wen2019NatamycinTR,
  title={Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage.},
  author={Ming Wen and Xian Lin and Yuanshan Yu and Jijun Wu and Yujuan Xu and Geng-sheng Xiao},
  journal={Journal of food biochemistry},
  year={2019},
  volume={43 8},
  pages={
          e12934
        }
}
This study investigated the effect of natamycin (NA) treatment on the quality of mulberry fruit throughout the storage at 8°C and 90% relative humidity. The results of this study showed that NA treatment reduced the decay rate of mulberry fruit, inhibited respiration, decreased malondialdehyde (MDA) content, decreased phenylalanine ammonia-lyase (PAL) and polyphenoloxidase (PPO) activity, and maintained sucrose levels, total soluble solids (TSS), and total acids (TA) contents in the fruits… 
5 Citations
Effect of composite coating treatment and low-temperature storage on the quality and antioxidant capacity of Chinese jujube (Zizyphus jujuba cv. Junzao)
  • Yi Yu, Gu Wenbo, +5 authors Guogang Chen
  • Chemistry
  • 2021
Abstract The purpose of this study was to explore the effects of coating treatment using a composite of 1-methylcyclopropene (1-MCP), chitosan and natamycin (NATA) on the quality and antioxidant
Influence of hot water treatment and O-carboxymethyl chitosan coating on postharvest quality and ripening in Hami melons (Cucumis melo var. saccharinus) under long-term simulated transport vibration.
TLDR
HW treatment combined with CMC coating provides a useful way for the HamiMelon industry to maintain postharvest quality, extend the shelf life, and improve the marketing of Hami melon.
Natamycin: a natural preservative for food applications—a review
TLDR
The mode of action and inhibitory effect of natamycin on yeast and molds inhibition and its formulation and dosage to preserve various food products, coating, and hurdle applications are summarized.

References

SHOWING 1-10 OF 48 REFERENCES
Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit
Abstract The effects of allyl isothiocyanate (AITC) treatment on fruit quality, anthocyanin and phenolic contents, and the activities of antioxidant enzymes of mulberries var. Dashi ( Morus alba L.)
Effects of hydrogen sulphide on quality and antioxidant capacity of mulberry fruit
Here we investigated the effect of hydrogen sulphide (H2S) on postharvest quality of mulberry fruit and possible underlying mechanisms. Endogenous H2S content first increased after harvest and then
Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits.
TLDR
From the analysis of cell ultrastructure and cell wall components of fruit, ozone and precooling treatments also induced shrinkage of the stomata in the epidermis, inhibited bacteria invasion, reduced water transpiration, and delayed the decomposition of the cell walls and the degradation of epidermal tissues.
ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process
Abstract The impact of energy level on antioxidant properties in relation to pericarp browning and loss of disease resistance of litchi fruit was investigated. Litchi fruits were vacuum-infiltrated
Effect of natamycin in combination with pure oxygen treatment on postharvest quality and selected enzyme activities of button mushroom (Agaricus bisporus).
  • Tian-jia Jiang
  • Chemistry, Medicine
    Journal of agricultural and food chemistry
  • 2012
TLDR
Treatment with natamycin + pure oxygen (NAPO) maintained tissue firmness, inhibited increase of respiration rate, delayed browning and cap opening, and reduced microorganism counts of yeasts and molds compared to control treatment.
The Quality Changes of Postharvest Mulberry Fruit Treated by Chitosan-g-Caffeic Acid During Cold Storage.
TLDR
The results showed that CTS-g-CA could be used to improve the quality and extend the shelf life of postharvest mulberry fruit during cold storage.
Postharvest BTH treatment induced disease resistance and enhanced reactive oxygen species metabolism in muskmelon (Cucumis melo L.) fruit
Benzo (1, 2, 3)-thiadiazole-7-carbothioic acid S-methyl ester (BTH) is a novel synthetic elicitor capable of inducing disease resistance in many plants. Fruits were dipped in BTH at 100 mg/L for 10
Effect of CaO Treatment on Quality Characteristics and Storage of Mulberry (Morus alba L.) Fruits in Yecheon
TLDR
CaO treatment was effective at promoting the retention of titratable acid, pH, and ascorbic acid as well as total flavonoid contents and indicates that calcium oxide treatment is a promising approach for the preservation of mulberry fruit.
Energy status of ripening and postharvest senescent fruit of litchi (Litchi chinensis Sonn.)
TLDR
The results suggest that senescence of litchi fruit is closely related with energy, and may provide a new strategy to extend fruit shelf life by regulating its energy level.
Effects of ozone-enriched storage atmosphere on postharvest quality of black mulberry fruits (Morus nigra L.)
Abstract Ozone, a popular agent for food industry, was examined to extend the shelf life of fresh mulberry fruit. Changes in quality parameters of mulberries were investigated during storage in cold
...
1
2
3
4
5
...