FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (9): 215-222.doi: 10.7506/spkx1002-6630-20201201-008

• Packaging & Storage • Previous Articles     Next Articles

Effect of Salicylic Acid Treatment Combined with Modified Atmosphere Packaging on the Quality of Goji Berries (Lycium barbarum L.) during Storage

XIANG Wenjuan, WANG Hsiao-Wen, SUN Da-Wen   

  1. (1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; 2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou 510006, China; 3. Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou 510006, China)
  • Online:2022-05-15 Published:2022-05-27

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Abstract: This study addressed the effect of treatment with 2.0 mmol/L salicylic acid (SA) for 6 min and/or modified atmosphere packaging (MAP) consisting of 21.0% O2, 0.0% CO2 and 79.0% N2 on the storage quality of goji berries. The treated fruit were stored at (7.0 ± 0.5) ℃ and (93.0 ± 3.0)% relative humidity for 28 days. Quality indicators were monitored every four days. Results showed that the mass loss (ML), decay index (DI) and firmness were mainly affected by MAP, while the color, total soluble solid (TSS), malondialdehyde (MDA) and ascorbic acid (AsA) contents, and alternative oxidase (AOX) activity were mainly affected by SA. SA combined with MAP could activate AOX activity, inhibit respiration rate (RR), reduce AsA loss and MDA production, and maintain lower ML and DI, higher firmness and better color, showing quality more similar to the fresh fruits.

Key words: goji berry; food preservation; salicylic acid treatment; modified atmosphere packaging; principal component analysis

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