ORIGINAL ARTICLE
Influence of acidic electrolyzed water combined with vacuum precooling treatment on quality and antioxidant performance of fresh Lycium barbarum L.
Xiaoling He,
Chen Wu,
Ling Lu,
Xiaoxia Yan,
Hao Yu,
Ningbo Kang,
Xiaoling He
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorChen Wu
Development Planning and Discipline Construction Division of Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorLing Lu
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorXiaoxia Yan
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorHao Yu
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorCorresponding Author
Ningbo Kang
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Correspondence
Ningbo Kang, School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750021, P.R. China.
Email: [email protected]
Search for more papers by this authorXiaoling He,
Chen Wu,
Ling Lu,
Xiaoxia Yan,
Hao Yu,
Ningbo Kang,
Xiaoling He
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorChen Wu
Development Planning and Discipline Construction Division of Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorLing Lu
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorXiaoxia Yan
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorHao Yu
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Search for more papers by this authorCorresponding Author
Ningbo Kang
School of Food & Wine, Ningxia University, Yinchuan, Ningxia, People's Republic of China
Correspondence
Ningbo Kang, School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750021, P.R. China.
Email: [email protected]
Search for more papers by this authorAbstract
In this work, to evaluate the role of acidic electrolyzed water (AEW) combined with vacuum precooling (VP) treatment in fresh goji preservation, the physicochemical properties and anti-oxidation indexes of goji berries were compared between the AEW+VP-treated and control (VP treatment) groups during storage at 4, 7, and 10°C. The results showed that AEW+VP could effectively inhibit the decrease in L* and a* values, reduce the respiratory rate, delay the loss of vitamin C content, and maintain higher total soluble solid (TSS) content. Compared to the control, AEW+VP-treated goji maintained higher catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) activity. Therefore, AEW+VP treatment could effectively improve the storage quality and extend the shelf life of fresh goji berries.
Practical applications
Acidic electrolyzed water, a clean and environmentally friendly preservation technology, combined with vacuum precooling extended the shelf life of fresh goji berries while delaying the aging of goji berries at different storage temperatures. In this sense, AEW+VP had certain stability in enhancing the storage quality and extending the shelf life of goji berries, which can be regarded as an effective strategy for promoting the preservation of agricultural products.
CONFLICT OF INTEREST
These data and materials can be found in this article, along with supporting information.
Open Research
DATA AVAILABILITY STATEMENT
Data sharing is not applicable to this article as all new created data are already contained within this article.
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