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

- Lecithin improved storage life and maintained quality of goji berries.
- Postharvest decay and weight loss greatly reduced in lecithin treated fruits.
- Lecithin enhanced the antioxidative potential of goji berries during storage.
- All bioactive compounds positively effected in lecithin treated fruits.

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.