Correlation between the storability and fruit quality of fresh goji berries

Abstract Poor storability is the largest problem thwarting the marketization of fresh goji berries (Lycium barbarum L.). In this study, the storability of fresh fruits from 31 varieties of goji berry was evaluated by their decay index and rate of decay to choose 13 varieties of fresh fruit with excellent, medium and poor storability. Correlation and partial least squares regression analyses were adopted to explore the correlations between storability and 16 physical and chemical indicators from summer and autumn fruits. The storability calculated by the decay rate is significantly positively correlated with the content of flavonoids in the summer fruits, while the storability calculated by the decay index is significantly negatively correlated with the color difference b* and total acids in the summer fruits (P < 0.05). Similarly, the storability calculated by the decay rate is significantly positively correlated with the content of flavonoids, chewiness and elasticity of the autumn fruits (P < 0.05). The storability calculated by the decay index is significantly positively correlated with the content of flavonoids and the chewiness of autumn fruits (P < 0.05).The content of flavonoids in the fresh goji berry revealed a significantly positive correlation with the storability.

摘要 鲜枸杞（Lycium barbarum L.）贮藏性差是阻碍其市场化的最大难题。本研究以腐烂指数与腐烂率为评价指标，对31个枸杞品种的鲜果贮藏性进行测评，筛选出贮藏性分属优异、中等、较差三个等级的13个枸杞鲜果品种。采用相关性分析与偏最小二乘回归分析，探究夏果、秋果共16项理化指标与贮藏性之间的关联关系。结果表明，以腐烂率表征的贮藏性与夏果黄酮类物质含量呈显著正相关；以腐烂指数表征的贮藏性则与夏果的色差b*值及总酸含量呈显著负相关（P<0.05）。同理，以腐烂率表征的贮藏性与秋果的黄酮类物质含量、咀嚼性及弹性呈显著正相关（P<0.05）；以腐烂指数表征的贮藏性则与秋果的黄酮类物质含量及咀嚼性呈显著正相关（P<0.05）。鲜枸杞的黄酮类物质含量与贮藏性呈显著正相关。