The effects of postharvest application of lecithin to improve storage potential and quality of fresh goji (Lycium barbarum L.) berries

Mushtaque Ahmed Jatoi; Slaven Jurić; Rajko Vidrih; Marko Vinceković; Marko Vuković; Tomislav Jemrić

doi:10.1016/j.foodchem.2017.03.039

The effects of postharvest application of lecithin to improve storage potential and quality of fresh goji (Lycium barbarum L.) berries

Food Chem. 2017 Sep 1:230:241-249. doi: 10.1016/j.foodchem.2017.03.039. Epub 2017 Mar 9.

Authors

Mushtaque Ahmed Jatoi¹, Slaven Jurić², Rajko Vidrih³, Marko Vinceković², Marko Vuković⁴, Tomislav Jemrić⁴

Affiliations

¹ Department of Pomology, Faculty of Agriculture, University of Zagreb, Zagreb 10000, Croatia; Date Palm Research Institute, Shah Abdul Latif University, Khairpur 66020, Sindh, Pakistan. Electronic address: mushtaqjatoi@gmail.com.
² Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb 10000, Croatia.
³ Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.
⁴ Department of Pomology, Faculty of Agriculture, University of Zagreb, Zagreb 10000, Croatia.

PMID: 28407907
DOI: 10.1016/j.foodchem.2017.03.039

Abstract

To enhance storage life and post-storage quality of fresh goji berries, three treatments with lecithin (1, 5, 10g·L^-1) and two storage times (8, 16days) were evaluated. The significant effects on the physiological and biochemical parameters were varied. 1g·L^-1 lecithin showed its main effects after 8days of storage by reduction in total weight loss and decay, SSC/TA ratio (also at 16days), and chlorophyll content and with highest scores of sensory attributes (also at 16days). 5g·L^-1 lecithin showed its main effects after 16days of storage: highest SSC, highest TA (also at 8days), highest TPC, only significant reduction in DPPH antioxidant activity, and highest total flavonoid content. 10g·L^-1 lecithin showed its main effects after 8days of storage with highest SSC, chlorophyll content, total flavonoid, DPPH, and ABTS antioxidant activity (also at 16days), but with least scores of sensory attributes.

Keywords: Fruit quality; Goji berries; Lecithin; Lecithin from soybean (PubChem CID: 57369748); Polyphenols; Postharvest decay.

MeSH terms

Antioxidants / analysis
Antioxidants / chemistry*
Food Storage
Fruit / chemistry*
Lecithins / analysis
Lecithins / chemistry*
Lycium / chemistry*
Oxidation-Reduction

Substances

Antioxidants
Lecithins