Kafkaletou Mina, Christopoulos Miltiadis V, Tsantili Eleni
Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Athens, Greece.
J Sci Food Agric. 2017 Dec;97(15):5194-5201. doi: 10.1002/jsfa.8401. Epub 2017 Jun 12.
Goji berries (Lycium barbarum L.) are functional fruits but are usually marketed as a dried product. The aim of this study was to investigate the storability of fresh goji berries treated with high CO and low O concentrations before air storage at 1 °C for 21 days.
Berries harvested without stems were exposed to air (controls) or subjected for 2 days at 1 °C to the following controlled atmosphere (CA) treatments: 21% O + 0% CO (21+0), 5% O + 15% CO (5+15), 10% O + 10% CO (10+10) and 20% O + 20% CO (20+20). During 14 days of storage, all treatments decreased weight loss, while treatments 5+15 and 20+20 prevented fungal decay. No fermentation was observed. The treatments did not affect color changes, decreases in soluble sugars and increases in total soluble solids, titratable acidity, ascorbic acid, total carotenoids, total phenolics and ferric-reducing antioxidant power (FRAP) during storage, apart from the marginally reduced FRAP by treatment 20+20 on day 7. Treatments 5+15, 10+10 and 20+20 resulted in residual decreases in respiration rates and pH values early during storage. After 14 days of storage, panelists rated the CA-treated samples as sweet, with good acceptance.
Treatments 5+15 and 20+20 showed the best results after 14 days of storage. © 2017 Society of Chemical Industry.
枸杞（宁夏枸杞）是功能性水果，但通常以干燥产品形式销售。本研究的目的是调查在1℃空气贮藏21天之前，用高二氧化碳和低氧气浓度处理的新鲜枸杞的贮藏性。
无梗采收的枸杞果实置于空气中（对照），或在1℃下进行2天的以下气调（CA）处理：21%氧气+0%二氧化碳（21+0）、5%氧气+15%二氧化碳（5+15）、10%氧气+10%二氧化碳（10+10）和20%氧气+20%二氧化碳（20+20）。在贮藏14天期间，所有处理均减少了重量损失，而5+15和20+20处理防止了真菌腐烂。未观察到发酵现象。除了在第7天20+20处理使铁还原抗氧化能力（FRAP）略有降低外，这些处理在贮藏期间未影响颜色变化、可溶性糖减少以及总可溶性固形物、可滴定酸度、抗坏血酸、总类胡萝卜素、总酚和铁还原抗氧化能力（FRAP）的增加。5+15、10+10和20+20处理在贮藏早期导致呼吸速率和pH值残留下降。贮藏14天后，品评员将气调处理的样品评为甜味，接受度良好。
贮藏14天后，5+15和20+20处理显示出最佳效果。©2017化学工业协会。
