Correlation between the storability and fruit quality of fresh goji berries

HUANG, Ting; QIN, Ken; YAN, Yamei; HE, Xinru; DAI, Guoli; ZHANG, Bo

doi:10.1590/fst.46120

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.46120 copy

Correlation between the storability and fruit quality of fresh goji berries

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
goji berry; fresh fruit; storability; fruit quality; flavonoids

Varieties	Decay rates (%)						Storability rank	Selection of varieties
Varieties	48 h	72 h	96 h	120 h	144 h	168 h	Storability rank	Selection of varieties
14-87	2 ± 0	2 ± 1.00	2 ± 1.00	4 ± 1.73	4 ± 1.73	14 ± 2.64	1
14-20	0	0	0	0	8 ± 2.44	14 ± 3.46	2	√
16-14-5-4	0	2 ± 0	2 ± 1.00	4 ± 1.41	8 ± 1.73	26 ± 2.00	3	√
14-401	2 ± 0	2 ± 0	4 ± 1.58	4 ± 1.41	10 ± 1.73	26 ± 2.00	4	√
16-1-4-3	6 ± 0	6 ± 1.58	6 ± 1	8 ± 1.73	10 ± 1.73	18 ± 2.00	5	√
09-02	0	4 ± 1.00	4 ± 1.00	6 ± 1.58	14 ± 1.73	26 ± 2.64	6
14-2-3-20	0	0	2 ± 1	4 ± 1.73	16 ± 2.00	30 ± 2.64	7	√
14-104	0	2 ± 0	2 ± 1.41	6 ± 1.00	16 ± 1.58	32 ± 2.83	8
16-1-3-5	0	2 ± 0	2 ± 1.00	4 ± ± 1.33	16 ± 1.66	28 ± 2.23	9	√
16-16-7-6	0	2 ± 0	2 ± 0	6 ± 1.58	16 ± 2.00	30 ± 2.00	10
Ningqi No.1	0	0	4 ± 1.41	6 ± 2.23	18 ± 1.73	28 ± 2.64	11	√
F1-14-1	4 ± 0	6 ± 1.58	6 ± 1	8 ± 1.41	20 ± 1.58	36 ± 2.44	12
Jingqi No.4	0	0	0	4 ± 1.58	22 ± 2.64		13
Ningqi No.5	8 ± 1.41	10 ± 1.73	10 ± 1.64	16 ± 2.00	22 ± 2.83		14	√
14-402	0	2 ± 1.00	4 ± 1.58	6 ± 1.58	24 ± 2.44		15	√
14-404	6 ± 1.58	6 ± 1.58	6 ± 1.41	8 ± 1.00	24 ± 2.23		16
14-4-4-13	6 ± 1.73	10 ± 2.23	10 ± 1.73	14 ± 2.00	24 ± 2.83		17
14-Z-222	0	4 ± 1.00	8 ± 1.58	10 ± 1.73	26 ± 2.23		18
Z46	2 ± 0	2 ± 0	2 ± 1.00	8 ± 1.73	26 ± 2.44		19
13-11	0	2 ± 0	10 ± 1.73	16 ± 1.58	28 ± 2.23		20
14-16	0	2 ± 0	2 ± 1.58	6 ± 2.00	28 ± 1.73		21	√
16-23-8-10	0	6 ± 1.58	8 ± 2.23	10 ± 1.73	28 ± 2.83		22
404	0	2 ± 0	2 ± 1.00	6 ± 1.41	28 ± 1.73		23
Z44	0	0	2 ± 0	8 ± 1.73	28 ± 3.46		24	√
405	0	2 ± 0	2 ± 1.00	10 ± 2.23	30 ± 2.64		25
13-19	16 ± 1.58	20 ± 1.41	28 ± 2.23	28 ± 2.64	32 ± 2.64		26
16-16-9-2	2 ± 0	6 ± 2.00	6 ± 2.23	12 ± 1.41	32 ± 2.83		27	√
Z168	2 ± 0	2 ± 1.00	6 ± 1.73	18 ± 2.64	32 ± 1.64		28	√
F1-14-5	0	4 ± 1.00	6 ± 1.00	10 ± 2.23	34 ± 1.73		29
16-23-7-8	0	2 ± 1.00	8 ± 1.73	32 ± 2.64	40 ± 3.46		30
Ningqi No.7	32 ± 2.64	40 ± 2.23	48 ± 2.83	52 ± 3.46	52 ± 3.46		31

	Y1	Y2	X1	X2	X3	X4	X5	X6	X7	X8	X9	X10	X11	X12	X13	X14	X15
Y1	1	1
X1	0.144	0.069	1
X2	0.092	0.206	-0.04	1
X3	0.101	0.052	-0.017	-0.146	1
X4	0.217	0.246	-0.078	0.203	0.186	1
X5	0.008	0.31	-0.052	0.158	-0.306	0.296	1
X6	-0.185	-0.182	0.236	0.172	-0.763^ P < 0.01. X1: 100-grain weight; X2: maximum single fruit weigh; X3: fruit hardness; X4: fruit handle-pulling strength; X5: soluble solids; X6: color difference L; X7: color difference a; X8: color difference b*; X9: cohesiveness; X10: elasticity; X11: adhesiveness; X12: chewiness; X13: total acids; X14: vitamin C; X15: betaine; X16: flavonoids; Y1: decay rate; Y2: decay index.	0.009	0.299	1
X7	-0.178	-0.235	-0.014	0.269	-0.824**	-0.053	0.173	0.920**	1
X8	-0.491	-0.644^* * P < 0.05;	-0.284	-0.188	0.084	0.273	0.262	0.118	0.095	1
X9	0.229	0.172	0.227	-0.333	0.173	0.491	0.581*	0.092	-0.126	0.408	1
X10	0.115	-0.008	0.074	-0.096	0.176	0.301	0.468	0.107	-0.053	0.655*	0.669*	1
X11	0.167	0.164	-0.122	-0.021	0.718**	0.42	0.101	-0.323	-0.445	0.376	0.406	0.687**	1
X12	0.171	0.096	-0.093	-0.07	0.630*	0.415	0.146	-0.231	-0.36	0.488	0.489	0.803**	0.980**	1
X13	-0.309	-0.560*	-0.127	0.119	0.198	0.058	-0.527	-0.107	0.117	0.309	-0.329	-0.056	0.083	0.094	1
X14	0.037	0.174	-0.05	-0.117	-0.265	-0.449	0.294	-0.065	0.009	-0.133	0.067	0.082	-0.252	-0.221	-0.194	1
X15	0.224	0.124	-0.212	0.077	-0.498	0.482	0.628*	0.468	0.517	0.415	0.507	0.459	-0.013	0.103	-0.108	0.112	1
X16	0.579*	0.292	-0.24	-0.263	0.026	0.418	-0.246	-0.042	0.076	-0.053	0.231	0.074	0.146	0.18	0.145	-0.035	0.401

	Y3	Y4	X1	X2	X3	X4	X5	X6	X7	X8	X9	X10	X11	X12	X13	X14	X15
Y3	1	1
X1	-0.245	-0.038	1
X2	-0.29	-0.293	-0.04	1
X3	0.145	0.287	-0.017	-0.146	1
X4	0.309	0.308	-0.078	0.203	0.186	1
X5	0.238	0.208	-0.052	0.158	-0.306	0.296	1
X6	-0.169	-0.305	0.236	0.172	-0.763**	0.009	0.299	1
X7	-0.191	-0.364	-0.014	0.269	-0.824^ P < 0.01. Y3: decay rate of autumn fruit; Y4: decay index of autumn fruit.	-0.053	0.173	0.920**	1
X8	0.291	0.05	-0.284	-0.188	0.084	0.273	0.262	0.118	0.095	1
X9	0.45	0.488	0.227	-0.333	0.173	0.491	0.581*	0.092	-0.126	0.408	1
X10	0.674^* * P < 0.05;	0.599*	0.074	-0.096	0.176	0.301	0.468	0.107	-0.053	0.655*	0.669*	1
X11	0.553	0.581*	-0.122	-0.021	0.718**	0.42	0.101	-0.323	-0.445	0.376	0.406	0.687**	1
X12	0.614*	0.612*	-0.093	-0.07	0.630*	0.415	0.146	-0.231	-0.36	0.488	0.489	0.803**	0.980**	1
X13	-0.147	-0.172	-0.127	0.119	0.198	0.058	-0.527	-0.107	0.117	0.309	-0.329	-0.056	0.083	0.094	1
X14	0.304	0.335	-0.05	-0.117	-0.265	-0.449	0.294	-0.065	0.009	-0.133	0.067	0.082	-0.252	-0.221	-0.194	1
X15	0.467	0.297	-0.212	0.077	-0.498	0.482	0.628*	0.468	0.517	0.415	0.507	0.459	-0.013	0.103	-0.108	0.112	1
X16	0.579*	0.555*	-0.24	-0.263	0.026	0.418	-0.246	-0.042	0.076	-0.053	0.231	0.074	0.146	0.18	0.145	-0.035	0.401

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[1] *Corresponding author: qinken7@163.com