Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit

• Mulberry fruit were treated with allyl isothiocyanate during storage.
• Fruit treated with allyl isothiocyanate were resistant to decay.
• Allyl isothiocyanate treatment suppressed total phenolic and anthoyanin contents.
• Allyl isothiocyanate treatment prolonged the storage life of mulberry fruit.

The effects of allyl isothiocyanate (AITC) treatment on fruit quality, anthocyanin and phenolic contents, and the activities of antioxidant enzymes of mulberries var. Dashi (Morus alba L.) were evaluated. Freshly harvested mulberry fruit were placed in plastic sealed containers and treated with AITC at 5 and 15 μL L−1 for 15 d, respectively. Samples were randomly selected initially and at 3 d intervals during storage. The fruit treated with AITC were resistant to decay, and had high levels of total soluble solids as well as titratable acidity. The application of AITC in mulberry fruit was effective in decreasing malondialdehyde (MDA) accumulation and lipoxygenase (LOX) activity, inhibiting respiration, maintaining surface color and firmness, and suppressing total phenolic and anthocyanin contents. However, AITC treatment had no discernible effect on the activities of antioxidant enzymes. The results from this study indicated that AITC treatment improved the metabolism and postharvest quality of mulberry fruit and provided an effective method for prolonging the storage life of the fruit.