Fruit Preservative Composed of Bamboo Vinegar, Polyvinyl Alcohol, and Citric Acid for Mulberry Preservation

Authors

  • Zheng Cheng College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; State Key Laboratory of Advanced Papermaking and Paper-based Materials, South China University of Technology, Guangzhou, CN 510640, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Xuanhui Wen College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Siyi Wang College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Honglei Wang College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Xueqin Zhang College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Le Zhong College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Qianbin Mo College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Guojian Chen College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

Keywords:

Bamboo vinegar, Polyvinyl alcohol, Citric acid, Mulberry preservation

Abstract

In order to solve the problem of spoilage of mulberry after harvest, this study discusses the effect of various concentrations of composite preservatives on the preservation effect of mulberry, so as to achieve the purpose of prolonging its shelf life. Taking mulberry as raw material, three preservatives of bamboo vinegar, polyvinyl alcohol, and citric acid were selected, and the physical and chemical indexes used were sensory evaluation, firmness, weight loss rate, decay percentage, soluble solid content, vitamin C content, and POD activity, and the optimal concentration of each preservative was determined to be 1.0% bamboo vinegar, 3.0% polyvinyl alcohol (PVOH), and 1.0 % citric acid by single factor test at room temperature. The orthogonal test screened 1.0% bamboo vinegar, 3.5% PVOH, and 0.8% citric acid as the optimal compound combination, which could effectively extend the shelf life of mulberry for at least 48 h compared to the blank control and commercial groups. This study provided a safe and efficient compound preservative solution for mulberry preservation.

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Published

2026-07-27

How to Cite

Cheng, Z., Wen, X., Wang, S., Wang, H., Zhang, X., Zhong, L., … Chen, G. (2026). Fruit Preservative Composed of Bamboo Vinegar, Polyvinyl Alcohol, and Citric Acid for Mulberry Preservation. BioResources, 21(3), 8563–8576. Retrieved from https://ojs.bioresources.com/index.php/BRJ/article/view/25729

Issue

Vol. 21 No. 3 (2026)

Section

Research Article or Brief Communication