High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition

Fresh goji (Lycium barbarum L.) berries were treated with high-concentration (50% and 90%) oxygen shocking for 30 min and then stored at 0 ± 0.5 °C for 30 d. Decay, aerobic plate count, firmness, weight loss, total soluble solid (TSS), and titratable acidity (TA) were evaluated during storage. A tot...

Descripción completa

Detalles Bibliográficos
Autores principales: Hou, Shuangdi, Zhang, Gaopeng, Zhao, Wei, Zheng, Jiaxuan, Xue, Min, Fan, Yanli, Liu, Xia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341370/
https://www.ncbi.nlm.nih.gov/pubmed/37444287
http://dx.doi.org/10.3390/foods12132548

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341370/
https://www.ncbi.nlm.nih.gov/pubmed/37444287
http://dx.doi.org/10.3390/foods12132548

Ejemplares similares