International Journal of Industrial Entomology and Biomaterials

Korean Society of Sericultural Science (한국잠사학회)
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Effect of postharvest conditions on the characteristics of mulberries harvested from various mulberry cultivar Morus alba

  • Kim, Hyun-Bok (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Kwon, O-Chul (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Kweon, HaeYong (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Jo, You-Young (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Ju, Wan-Teak (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Lee, Ji Hae (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Yong-Soon (TNT Research Co., Ltd.)
  • Received : 2020.04.06
  • Accepted : 2020.06.03
  • Published : 2020.06.30
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Abstract

Recently mulberry has been commercialized but it loses its marketability rapidly after harvest. In this study, characteristics of mulberry were examined at different storage temperature after harvest using the typical Korean mulberry cultivars. Postharvest spoilage fungi on the various mulberry cultivars, Cheongilppong, Daeshim, and Gwasang No. 2 was observed 2, 2, and 1 d, respectively, after harvest at 28℃. However, at 4℃, the day was 8, 7, and 4 d, respectively. At 28℃ storage condition, the weight loss behavior of mulberry did not showed significantly different among them. However, at 4℃ storage condition, mulberry Cheongilppong loses its weight rapidly compared to Daeshim and Gwasang No. 2. Sugar content of mulberry stored at 4℃ was nearly constant, but stored at 28℃ decreased with storage time. The acidity of mulberry slightly decreased with storage time and then increased. Juice leakage of frozen mulberry leaked abruptly within 6 h from the fruit body and then flattened at 25℃. The results of our study, the postharvest characteristics of mulberry were affected by mulberry cultivar and need to further study to increase the shelf life.

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References

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