Improving the storage quality of mulberry fruit (Morus nigra L.) by different bio-materials
İbrahim Kahramanoğlu holds a PhD in Postharvest Biology and Technology and works as a lecturer at the European University of Lefke (Northern Cyprus). The objective of his studies is to test the effects of eco-friendly and edible bio-materials on the postharvest storability of fresh products. The human population on earth is increasing tremendously while available resources (i.e., water and soil) are continuously being regionally depleted. Therefore, postharvest storage of fresh products is as important as their production. The estimated postharvest loss throughout the world is around 10-15% in developed countries and 20-40% in developing countries, depending on the products. Agrochemicals play an important role in controlling some postharvest diseases, but misuse or excessive use of agrochemicals may cause significant damage to human and environment health. In line with this information, in a recent study, İbrahim Kahramanoğlu aimed to improve the postharvest storability of mulberry (Morus nigra L.) fruits, which are very soft and perishable, with different bio-materials. The treatments of the study were: two kinds of eggshell extracts [the supernatant (ESEx1) and the pellet (ESEx2)], 0.5% black seed (Nigella sativa L.) oil (Ns) and Mediterranean wild thyme (Thymus capitatus L.) oil (Tc). Freshly harvested fruits of the study were randomly divided into five groups (number of treatments, including control) of 100 fruits in each of the four replications. The treatments were applied by dipping the fruits, and then air drying them for 30 min. The mulberry fruits were then stored in a cold room at 4±1°C and 95% relative humidity. The study continued for 15 days and quality parameters were measured with 3-day intervals. Results showed that ESEx1, ESEx2 and Ns significantly reduced the weight loss and rotting rate; and the fruits treated with those treatments had acceptable quality even 12 days after storage (weight loss between 10.10 and 15.40%; and rotting rate between 0.081 and 0.163). Results were also found to be promising for the Thymus capitatus oil, and higher doses provided improved results. Findings of the present study suggest that the eggshell extracts provide preservation of the postharvest quality of mulberry fruits. If these results are confirmed for different fresh products, bio-preservatives such as these might be developed industrially and used for quality preservation during storage.
The article is available in Chronica Horticulturae