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

To enhance storage life and post-storage quality of fresh goji berries, three treatments with lecithin (1, 5, 10 g.L-1) and two storage times (8, 16 days) were evaluated. The significant effects on the physiological and biochemical parameters were varied. I g.L-1 lecithin showed its main effects after 8 days of storage by reduction in total weight loss and decay, SSC/TA ratio (also at 16 days), and chlorophyll content and with highest scores of sensory attributes (also at 16 days). 5 g.L-1 lecithin showed its main effects after 16 days of storage: highest SSC, highest TA (also at 8 days), highest TPC, only significant reduction in DPPH antioxidant activity, and highest total flavonoid content. 10 g.L-1 lecithin showed its main effects after 8 days of storage with highest SSC, chlorophyll content, total flavonoid, DPPH, and ABTS antioxidant activity (also at 16 days), but with least scores of sensory attributes. (C) 2017 Elsevier Ltd. All rights reserved.