Influence of acidic electrolyzed water combined with vacuum precooling treatment on quality and antioxidant performance of fresh Lycium barbarum L.

Abstract

In this work, to evaluate the role of acidic electrolyzed water (AEW) combined with vacuum precooling (VP) treatment in fresh goji preservation, the physicochemical properties and anti‐oxidation indexes of goji berries were compared between the AEW+VP‐treated and control (VP treatment) groups during storage at 4, 7, and 10°C. The results showed that AEW+VP could effectively inhibit the decrease in L* and a* values, reduce the respiratory rate, delay the loss of vitamin C content, and maintain higher total soluble solid (TSS) content. Compared to the control, AEW+VP‐treated goji maintained higher catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) activity. Therefore, AEW+VP treatment could effectively improve the storage quality and extend the shelf life of fresh goji berries. Practical applications Acidic electrolyzed water, a clean and environmentally friendly preservation technology, combined with vacuum precooling extended the shelf life of fresh goji berries while delaying the aging of goji berries at different storage temperatures. In this sense, AEW+VP had certain stability in enhancing the storage quality and extending the shelf life of goji berries, which can be regarded as an effective strategy for promoting the preservation of agricultural products.

Metabolic Profiling and Molecular Mechanisms Underlying Melatonin-Induced Secondary Metabolism of Postharvest Goji Berry (Lycium barbarum L.)

“…Foods 2023, 12,4326 The control fruits showed a decrease in MLT content for the first 6 days, as s Figure 2. After that, the content increased rapidly and peaked on day 18, followed other decrease.…”

“…Traditionally, goji fruit preservation depends on applying physical and chemical approaches, such as low-temperature handling and chemical fungicides [5,9]. In recent years, some safe and environment-friendly methods for the postharvest handling of goji berries, including lectin dipping [2], salicylic acid treatment [7,8], H 2 S fumigation [9], cysteine treatment [3], plasma-activated water immersion [10], chitosan coating [11], and acidic electrolyzed water treatment and vacuum precooling [12], have also been used, documented, and reported to inhibit rot, preserve the quality of the fruit, and increase its shelf life. Nevertheless, exploring novel preservation strategies for fresh goji fruit is still an urgent requirement.…”