Effects of postharvest cysteine treatment on sensory quality and contents of bioactive compounds in goji fruit

Effects of cysteine (Cys) treatments (0, 0.01%, 0.05% and 0.10%) on sensory quality and bioactive compounds in goji fruit stored at 4 degrees C and 90% RH for 10 d were investigated. Results indicated that 0.05% Cys treatment significantly reduced decay ratio and weight loss, and maintained total soluble solid content in goji fruit. Furthermore, 0.05% Cys treatment increased the contents of total phenolic, ascorbic acid and total glutathione, and the ratio of glutathione/oxidized glutathione, resulting in the higher antioxidant capacity. Determination of five free amino acids showed that 0.05% Cys treatment increased the Pro and Tau contents, while had no significant effect on the Cys, Glu and GABA contents. The increase in Tau content might be due to the up-regulation of two key genes involved in the Tau synthesis including CDO and CSAD. These findings suggested that Cys treatment could improve the storage quality in goji fruit.

Automated summary

The 0.05% cysteine treatment showed significant benefits for the storage quality of goji fruit, reducing decay ratio and weight loss while maintaining total soluble solid content and increasing antioxidant capacity. Additionally, it increased the contents of total phenolic, ascorbic acid, and total glutathione in goji fruit.