Articles
Characterization and postharvest behavior of mulberry (Morus nigra L.) during ripening
Article number
1464_21
Pages
159 – 164
Language
English
Abstract
Mulberry (Morus nigra L.) is a highly appreciated but very perishable fruit, especially when harvested fully ripe.
Limited understanding of its postharvest physiology hinders shelf-life extension.
This study aimed to characterize the metabolic behavior and physicochemical evolution of mulberries across 9 distinct maturity stages, both at harvest and during a subsequent 3-day storage period at room temperature.
At harvest, fruits across these stages varied significantly in weight (0.52-5.7 g), firmness (23.3 to 2.4 N), and color (Hue° 137-328°). Key parameters including pH, total soluble solids (TSS), titratable acidity (TA), respiration rate and ethylene production were monitored.
Mulberries exhibited a climacteric-like behavior, particularly pronounced in intermediate maturity stages (4, 5, and 6), which displayed distinct ethylene peaks (maxima: 83, 132, and 138 µL C2H4 kg‑1 h‑1, respectively) and continued ripening during storage.
After 3 days, these stages (4-6) showed significant increases in TSS (i.e., +10.5% in stage 5) and pH (i.e., +32.7% in stage 5), and marked decreases in TA (i.e., -52% in stage 5), accompanied by color changes.
In contrast, earlier stages failed to ripen properly and later stages exhibited senescence.
This study confirms the climacteric-like nature of mulberry and provides valuable data for optimizing postharvest handling.
Limited understanding of its postharvest physiology hinders shelf-life extension.
This study aimed to characterize the metabolic behavior and physicochemical evolution of mulberries across 9 distinct maturity stages, both at harvest and during a subsequent 3-day storage period at room temperature.
At harvest, fruits across these stages varied significantly in weight (0.52-5.7 g), firmness (23.3 to 2.4 N), and color (Hue° 137-328°). Key parameters including pH, total soluble solids (TSS), titratable acidity (TA), respiration rate and ethylene production were monitored.
Mulberries exhibited a climacteric-like behavior, particularly pronounced in intermediate maturity stages (4, 5, and 6), which displayed distinct ethylene peaks (maxima: 83, 132, and 138 µL C2H4 kg‑1 h‑1, respectively) and continued ripening during storage.
After 3 days, these stages (4-6) showed significant increases in TSS (i.e., +10.5% in stage 5) and pH (i.e., +32.7% in stage 5), and marked decreases in TA (i.e., -52% in stage 5), accompanied by color changes.
In contrast, earlier stages failed to ripen properly and later stages exhibited senescence.
This study confirms the climacteric-like nature of mulberry and provides valuable data for optimizing postharvest handling.
Authors
A. Fathi-Najafabadi, D. Fatchurrahman, N. Castillejo, L. Russo, M.L. Amodio, G. Colelli
Keywords
ripening, climacteric, pH, TSS, acidity
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