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

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

Fresh goji (<i>Lycium barbarum</i> 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 du...

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Bibliographic Details
Main Authors: Shuangdi Hou, Gaopeng Zhang, Wei Zhao, Jiaxuan Zheng, Min Xue, Yanli Fan, Xia Liu
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
fungi community
high oxygen shocking
goji berry
quality
Online Access:https://www.mdpi.com/2304-8158/12/13/2548

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