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Effect of Different Storage Temperatures on Storage Life, Physico-chemical and Sensory Attributes of Goji Berry (Lycium barbarum L.) Fruits

Einfluss verschiedener Lagertemperaturen auf Lagerfähigkeit sowie physikalisch-chemische und sensorische Eigenschaften von Früchten der Goji-Beere (Lycium barbarum L.)

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Abstract

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 different storage temperatures (−2, 0, 10 and 20 °C) and evaluating 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 differences in the phytochemical attributes like SSC, TA, SSC/TA ratio, total polyphenols, DPPH, ABTS and β‑carotene while 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.

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Acknowledgements

The first author is highly thankful to the Erasmus Mundus Experts4Asia scholarship program for sponsoring his PhD studies at University of Zagreb, Croatia. The Lab facilities for chemical analysis provided by the Dept. of Chemistry, Faculty of Agriculture, University of Zagreb is also thankfully acknowledged.

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Authors and Affiliations

  1. Department of Pomology, Faculty of Agriculture, University of Zagreb, 10000, Zagreb, Croatia

    Mushtaque Ahmed Jatoi, Mladen Fruk, Josip Buhin, Marko Vuković & Tomislav Jemrić

  2. Date Palm Research Institute, Shah Abdul Latif University, Khairpur, Sindh, Pakistan

    Mushtaque Ahmed Jatoi

  3. Department of Chemistry, Faculty of Agriculture, University of Zagreb, 10000, Zagreb, Croatia

    Marko Vinceković

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  1. Mushtaque Ahmed Jatoi
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  2. Mladen Fruk
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  3. Josip Buhin
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  6. Tomislav Jemrić
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Correspondence to Mushtaque Ahmed Jatoi.

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M.A. Jatoi, M. Fruk, J. Buhin, M. Vinceković, M. Vuković and T. Jemrić declare that they have no competing interests.

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Jatoi, M.A., Fruk, M., Buhin, J. et al. Effect of Different Storage Temperatures on Storage Life, Physico-chemical and Sensory Attributes of Goji Berry (Lycium barbarum L.) Fruits. Erwerbs-Obstbau 60, 119–126 (2018). https://doi.org/10.1007/s10341-017-0344-8

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  • DOI: https://doi.org/10.1007/s10341-017-0344-8

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