Effects of Calcium Chloride and 1‐Methylcyclopropene (1‐MCP) on the Shelf Life of Mulberries (Morus alba L.)

The mulberry (Morus alba L) is one of the most susceptible fruits and, therefore, the limited postharvest life of this fruit needs to be extended with regard to their consumption when desired. As a consequence, the effects of 1‐methylcyclopropene (1‐MCP), calcium chloride (CaCl₂) and their combination were assessed for postharvest fruit quality and shelf life of mulberries. Mulberries were harvested to maturity and then treated with 312.5 ppb of 1‐MCP, CaCl₂ (1% w/v) and CaCl₂ (1% w/v) + 1‐MCP (312.5 ppb) prior to storage in a polypropylene box at 4C for 5 days and 90% relative humidity (RH). Of the applied methods, CaCl₂ treatment alone maintained the fruit color (L, a* and b*) value, ascorbic acid content, browning rate and microbial quality. 1‐MCP treatment alone did not prevent the loss of ascorbic acid content, sensory quality, microbial load, and O₂ decrease/CO₂ increase in mulberries during the identical storage condition However, 1‐MCP alone and the combination with CaCl₂ treatment reduced the browning rate by maintaining the L color value. Nevertheless, 1‐MCP and CaCl₂ treatment revealed a better retention of a* and b* color value. PRACTICAL APPLICATIONS: 1‐Methylcyclopropene (1‐MCP) treatment revealed well the effect on the physical properties of the fresh white mulberries. Throughout the study, it was observed that the treatment did not maintain the gas balance, some chemical and sensory qualities. In contrast to the findings for 1‐MCP treatment, CaCl₂ treatment alone preserved the quality parameters. The combination of 1‐MCP and CaCl₂ treatment revealed moderate level of preservation of the mulberries in concern. The present findings suggest that CaCl₂ treatment alone sustain the fruit quality and can be used for fresh mulberries during their postharvest storage.