ArticleFood chemistry: X2025
Comparative metabolomics reveal the biochemical basis of mulberry fruit decay during low temperature storage.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Water Status and Flavor Evolution in Vacuum Freeze-Dried Mulberry: A Potential Flavor Transition Point.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
6 authors.
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Abstract
Mulberry fruit decay of postharvest frequently occurs, which causes severe waste and quality deterioration. However, the biochemical basis of mulberry fruit decay is not fully understood. The phenotypic and physiological analysis suggest mulberry fruits of the mulberry cultivar, CS1 exhibit better storage resistance compared to those of the mulberry cultivar, D10 during 4 °C storage. Meanwhile, carbohydrates, flavonoids, and lipids are markedly up-regulated in mulberry fruits after 4 °C storage. Amino acids and lipids are specially accumulated in mulberry fruits of the mulberry cultivar, CS1 before or after 4 °C storage. Graphene non-woven fabric reduces mulberry fruit decay while promoting lipid accumulation during 4 °C storage. Furthermore, exogenous fatty acid effectively inhibits mulberry fruit decay during 4 °C storage and the lipid-soluble extract from mulberry fruits has strong antibacterial activity. These findings reveal that lipids are involved in mulberry fruit decay, and provide novel insights into the biochemical underpinnings of mulberry fruit decay of postharvest.
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