The effects of postharvest application of lecithin to improve storage potential and quality of fresh goji ( Lycium barbarum L.) berries

To enhance storage life and post-storage quality of fresh goji berries, three treatments with lecithin (1, 5, 10 g·L-1) and two storage times (8, 16 days) were evaluated. The significant effects on the physiological and biochemical parameters were varied. 1 g·L-1 lecithin showed its main effects after 8 days of storage by reduction in total weight loss and decay, SSC/TA ratio (also at 16 days), and chlorophyll content and with highest scores of sensory attributes (also at 16 days). 5 g.L-1 lecithin showed its main effects after 16 days of storage: highest SSC, highest TA (also at 8 days), highest TPC, only significant reduction in DPPH antioxidant activity, and highest total flavonoid content. 10 g.L-1 lecithin showed its main effects after 8 days of storage with highest SSC, chlorophyll content, total flavonoid, DPPH, and ABTS antioxidant activity (also at 16 days), but with least scores of sensory attributes.