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.