Food and Fermentation Industries >

2026 , Vol. 52 >Issue 2: 86 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042744

Effect of near freezing temperature storage on postharvest storage quality of mulberry autumn fruit

  • WU Dan ,
  • DAI Fanwei ,
  • ZHAN Dongwu ,
  • CHEN Yanhong ,
  • LIU Xiangling ,
  • CHEN Yulong ,
  • CHEN Feiping ,
  • CHEN Minhui ,
  • XU Yujuan ,
  • GU Qingqing
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  • 1(College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    3(Center for Modern Agricultural Development, Zhuhai 519000, China)

Received date: 2025-03-19

  Revised date: 2025-06-05

  Online published: 2026-03-18

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Abstract

This study investigated the effects of -0.5 ℃ (near freezing temperature), 4 ℃ (low temperature), and 15 ℃ (simulated shelf) storage conditions on mulberry autumn fruit quality.Results indicated that near-ice temperature storage significantly reduced the decay rate, weight loss rate, and aril breakdown index of mulberry autumn fruits, delayed fruit softening, and maintained high-quality fruit even after 30 days of storage.Additionally, it preserved higher peroxidase (POD) activity, minimized malondialdehyde (MDA) accumulation, and effectively decreased the respiration rate, thereby reducing nutrient consumption and stabilizing the contents of total phenols, flavonoids, and anthocyanins.Furthermore, near-ice temperature storage delayed the peak activity of cell wall metabolic enzymes, notably inhibited pectin methylesterase (PE) activity, and reduced the peak activities of polygalacturonase (PG), pectin lyase (PL), and cellulase (CL).It also slowed the conversion of protopectin into soluble pectin, delayed the degradation of cellulose and hemicellulose, and maintained the integrity of the cell wall structure.In conclusion, near-ice temperature storage can effectively suppress postharvest autolysis and decay of mulberry autumn fruits, preserve fruit quality and extend the storage period.

Key words： mulberry autumn fruit; near freezing temperature storage; storage quality; storage period; cell wall metabolism

Cite this article

WU Dan , DAI Fanwei , ZHAN Dongwu , CHEN Yanhong , LIU Xiangling , CHEN Yulong , CHEN Feiping , CHEN Minhui , XU Yujuan , GU Qingqing . Effect of near freezing temperature storage on postharvest storage quality of mulberry autumn fruit[J]. Food and Fermentation Industries, 2026 , 52(2) : 86 -96 . DOI: 10.13995/j.cnki.11-1802/ts.042744

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