Department of Pomology, Faculty of Agriculture, University of Zagreb, Zagreb 10000, Croatia; Date Palm Research Institute, Shah Abdul Latif University, Khairpur 66020, Sindh, Pakistan.
Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb 10000, Croatia.
Food Chem. 2017 Sep 1;230:241-249. doi: 10.1016/j.foodchem.2017.03.039. Epub 2017 Mar 9.
To enhance storage life and post-storage quality of fresh goji berries, three treatments with lecithin (1, 5, 10g·L) and two storage times (8, 16days) were evaluated. The significant effects on the physiological and biochemical parameters were varied. 1g·L 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 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 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.
为了提高鲜枸杞的贮藏寿命和贮藏后品质，评估了三种浓度（1、5、10g·L）的卵磷脂处理和两种贮藏时间（8、16 天）。各处理对生理生化参数的影响存在差异。1g·L 浓度的卵磷脂在贮藏 8 天后主要表现为总失重和腐烂减少、SSC/TA 比值（在 16 天也如此）和叶绿素含量降低，感官属性评分最高（也在 16 天）。5g·L 浓度的卵磷脂在贮藏 16 天后表现出主要作用：最高 SSC、最高 TA（也在 8 天）、最高 TPC、只有 DPPH 抗氧化活性显著降低，总黄酮含量最高。10g·L 浓度的卵磷脂在贮藏 8 天后表现出主要作用，SSC、叶绿素含量、总黄酮、DPPH 和 ABTS 抗氧化活性最高（也在 16 天），但感官属性评分最低。
