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

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 R...

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Bibliographic Details
Published in:Food science and biotechnology 2023-06, Vol.32 (7), p.921-935
Main Author: Afsharnia, Fatemeh
Format: Article
Language:English
Subjects:
Artemisia sieberi
Chemistry
Chemistry and Materials Science
Dry matter
Essential oils
Food Science
Fruits
Fungicides
In vivo methods and tests
Microbial contamination
Microorganisms
Moisture content
Moisture effects
Nutrition
Oils & fats
Optimization
Research Article
Trehalose
Water content
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Summary: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.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-022-01236-3