engleski

Effect of different Storage temperatures on storage life, physico-chemical and sensory attributes of goji berry (Lycium barbarum L.) fruits

Goji berries are considered as the latest super food or fruit due to its excellent nutritive and medicinal properties and usually consumed and marketed as a dried or as a juice due to its short storage life and lack of information about its postharvest behavior. The current study was an attempt to prolong its storage life simply by using differ- ent storage temperatures (–2, 0, 10 and 20 °C) and evaluat- ing the post-storage biochemical and fruit quality. The fruits stored at 0 °C and –2 °C appeared with lowest weight losses (13.08 and 14.95%) and significantly different from fruit stored at 10 °C (18.29%) for 12 days of storage. Whereas, the fruits stored at 20 °C deteriorated within a day due to fungal decay. However, some storage disorders like cracking, peel disorder, shriveling were observed in the fruits stored under –2 and 10 °C. There were significant differ- ences in the phytochemical attributes like SSC, TA, SSC/TA ratio, total polyphenols, DPPH, ABTS and β- carotenewhile the amount of anthocyanins and CIE color variables were found non-significant. In addition, the fruits stored under 0 °C appeared fresh and healthy and hence received highest scores during sensory analysis and strongly recommended for storage of this important horticultural commodity.

antioxidant activity ; goji berries ; phytochemical contents ; polyphenols ; postharvest

nije evidentirano