Correlation between the storability and fruit quality of fresh goji berries

Ting Huang,Guoli Dai,Yamei Yan,Bo Zhang,Ken Qin,Xinru He

doi:10.1590/fst.46120

Ting Huang, Guoli Dai + Show 4 more

Open Access

https://doi.org/10.1590/fst.46120

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Abstract

Poor storability is the largest problem thwarting the marketization of fresh goji berries (Lycium barbarum L.). In this study, the storability of fresh fruits from 31 varieties of goji berry was evaluated by their decay index and rate of decay to choose 13 varieties of fresh fruit with excellent, medium and poor storability. Correlation and partial least squares regression analyses were adopted to explore the correlations between storability and 16 physical and chemical indicators from summer and autumn fruits. The storability calculated by the decay rate is significantly positively correlated with the content of flavonoids in the summer fruits, while the storability calculated by the decay index is significantly negatively correlated with the color difference b* and total acids in the summer fruits (P < 0.05). Similarly, the storability calculated by the decay rate is significantly positively correlated with the content of flavonoids, chewiness and elasticity of the autumn fruits (P < 0.05). The storability calculated by the decay index is significantly positively correlated with the content of flavonoids and the chewiness of autumn fruits (P < 0.05).The content of flavonoids in the fresh goji berry revealed a significantly positive correlation with the storability.

Highlights

Goji berry (Lycium barbarum L.) belongs to the Solanaceae family
The results show a significant difference in storability for the fresh fruits from different varieties
According to the classification of 31 varieties, the fresh fruits from 13 varieties were screened to represent excellent, medium and poor storability to explore the correlation between storability and fruit quality (Table 1)

Summary

Introduction

Goji berry (Lycium barbarum L.) belongs to the Solanaceae family. Its fruit is a Chinese herb with both medicinal and food functions. Research shows that the extract of Goji berry has many functions. A larger amount of research focuses on the efficacy of Goji berry polysaccharide and its complex. The Goji berry polysaccharides can compensate for the decline in total antioxidant capacity, immune function and the activities of antioxidant enzymes, and thereby reduce the risks of lipid peroxidation accelerated by age-induced free radicals (Li et al, 2007). Made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds (Silva et al, 2020), the significant differences of nutritional components and storability among varieties are important in the selective drying, juicing and extraction of effective ingredients of berries (Jasmi et al, 2020; Manochai et al, 2018)

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Conclusion