Naslov
Innovations in Improving Storage Potential of Fresh Goji Berries (Lycium barbarum L.)

Autori
Jatoi, Mushtaq Ahmed ; Jemrić, Tomislav

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Phytochemicals in Goji Berries: Applications in Functional Foods

Urednik/ci
Ye, Xingqian ; Jiang, Yueming

Izdavač
Taylor & Francis

Grad
Boca Raton (FL)

Godina
2020

Raspon stranica
355-380

ISBN
978-0-4290-2174-9

Ključne riječi
goji, postharvest, storage, decay

Sažetak
The postharvest aspect of goji berries has long been neglected by researchers in order to extend its storage life and possible marketing as fresh fruit. Since fresh goji berry availability is limited only to its cultivating region due to its short postharvest storage life and highly perishable nature, this further restricts interested consumers worldwide to consuming its dried or juice form or several other by-products and hence make them unable to take in the full health benefits of this highly nutritious berry. The current study thus aims to review possible ways to improve the storage potential of goji berries to attract a wide range of researchers working in this field and on this crop. The review provides a thorough insight into different postharvest challenges like weight losses and fungal decaying ratio in goji and other berry fruits, which are the main issues during storage that have a direct effect on the postharvest quality. The review also analyzes several available postharvest technologies like normal and controlled atmospheric conditions, consumer- friendly chemical postharvest applications, thermal treatments, edible coatings, irradiation, and ozone treatment studies, whether conducted on goji or other berry fruits in order to optimize the possible storage protocols in accordance with goji berries.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA