Relationship between Mass Loss Percentage of Fresh Goji Berries and Either Storage Time or Texture Parameters

doi:10.7506/spkx1002-6630-20200410-138

Abstract

Abstract: Objective: To analyze the pattern of change in mass loss percentage and its relationship with texture parameters of fresh goji berries during storage at ambient temperature. Methods: The mass loss percentage was plotted against storage time as a scatter diagram to develop a model describing the relationship between them. Through correlation analysis, the texture parameters that are significantly related to the mass loss rate were found out, and then the ones with the most significant influence on the mass loss percentage were selected by the stepwise regression method. The main texture parameters associated with mass loss percentages lower or higher than the threshold were analyzed by response surface ridge analysis method. Results: The mass loss percentage of fresh goji berries increased with storage time, which was fitted with the exponential regression model: y = 0.023 19exp (x/2.696 25) - 0.026 68. The mass loss percentage (y) had a significantly negative correlation with brittleness (x1), chewiness (x2) and resilience (x3) (P < 0.01), and a significantly positive correlation with adhesiveness (x4) (P < 0.01). The following stepwise regression equation was established: y = 0.445?3 - 0.014?93x1 - 1.224?5x3＋0.114?8x4. The results of response surface ridge analysis showed that the change in brittleness and adhesion was not obvious, while resilience increased sharply with decreasing mass loss percentage from 2.55%. As the mass loss percentage increased from 56.67%, with the increase of mass loss rate, the change in brittleness and resilience was not significant, while adhesiveness increased significantly. Conclusion: The mass loss percentage of fresh goji berries exponentially increased during ambient storage, which could mainly affect brittleness, resilience and adhesiveness. The established mathematical model in this study can provide a theoretical basis for the prediction of postharvest storage life and texture changes of fresh goji berries.

Key words: fresh goji berries; mass loss percentage; texture; relationship

CLC Number:

TS255.1

CHENG Xiaoyan, GE Xiangzhen, XUE Huali, BI Yang. Relationship between Mass Loss Percentage of Fresh Goji Berries and Either Storage Time or Texture Parameters[J]. FOOD SCIENCE, 2020, 41(17): 261-266.

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Relationship between Mass Loss Percentage of Fresh Goji Berries and Either Storage Time or Texture Parameters

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