Short-term treatments with high CO and low O concentrations on quality of fresh goji berries (Lycium barbarum L.) during cold storage.

Background: 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.

Results: 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.

Conclusion: Treatments 5+15 and 20+20 showed the best results after 14 days of storage. © 2017 Society of Chemical Industry.