Effect of Different Storage Temperatures on Storage Life, Physico-chemical and Sensory Attributes of Goji Berry (Lycium barbarum L.) Fruits
| العنوان: | Effect of Different Storage Temperatures on Storage Life, Physico-chemical and Sensory Attributes of Goji Berry (Lycium barbarum L.) Fruits |
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| المؤلفون: | Tomislav Jemrić, Mushtaque Ahmed Jatoi, Mladen Fruk, Marko Vinceković, Josip Buhin, Marko Vuković |
| المصدر: | Erwerbs-Obstbau. 60:119-126 |
| بيانات النشر: | Springer Science and Business Media LLC, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | 0106 biological sciences, ABTS, biology, DPPH, Goji berry, 04 agricultural and veterinary sciences, Horticulture, biology.organism_classification, 040401 food science, 01 natural sciences, Sensory analysis, food.food, chemistry.chemical_compound, antioxidant activity, goji berries, phytochemical contents, polyphenols, postharvest, 0404 agricultural biotechnology, food, Phytochemical, chemistry, Polyphenol, Postharvest, Lycium, Food science, 010606 plant biology & botany |
| الوصف: | 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. |
| تدمد: | 1439-0302 0014-0309 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be79710379d7456c3d95b5e55d5f23b9 https://doi.org/10.1007/s10341-017-0344-8 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....be79710379d7456c3d95b5e55d5f23b9 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 14390302 00140309 |
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