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KMID : 1007520230320070921
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Food Science and Biotechnology
2023 Volume.32 No. 7 p.921 ~ p.935
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Optimization of in vitro and in vivo antifungal effects of trehalose coating included Artemisia sieberi essential oil on mulberry (Morus alba var. nigra) fruits using the hybrid RSM-GRA method
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Fatemeh Afsharnia
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Abstract
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Mulberry is prone to microbial contamination due to mechanical damage during the harvesting. This study aimed to determine, and optimize fruit microbial loads, and in vitro and in vivo antifungal effects of trehalose coating including Artemisia sieberi essential oil on mulberry fruits using hybrid RSM-GRA. Among all treatments, dropping height of 1.2 m, storage regimes of 3 days, and concentration of 1%, resulted in a pH of 3.188, a moisture content of 89.193%, a dry matter content of 10.807%, a total soluble solids (TSS) of 8.537°brix, an radial growth of fungus (RGF) of 1.193 cm for purple mulberry fruit, and dropping height of 0.6 m, storage regimes of 2 days, and concentration of 1% for black mulberry fruit, leading to a pH of 3.182, a moisture content of 84.80%, a dry matter content of 15.230%, a TSS of 9.690°brix, an RGF of 1.460 cm were the best conditions for mulberry fruit.
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KEYWORD
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Storage, Harvest, Maturity, Coating, Mulberry
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