Characterization and postharvest behavior of goji berry (Lycium barbarum L.) during ripening

This study aimed to characterize goji berry (Lycium barbarum L.) fruit across different stages of maturity and ripening in terms of color, firmness, phytochemicals, and metabolic behavior. According to the producer's indication, the goji berry fruit was divided into six classes: early immature (green) to fully ripe (full red). Several maturity indexes were monitored for all classes, including dimension, weight, color (hue angle), firmness, soluble solid content (SSC), pH, and titratable acidity (TA). Fruit dimensions on the plant increased from class 1-6 starting from 8.08 mm in length, 3.95 mm in width, and 0.07 g of weight, to 16.26 mm, 13.15 mm, and 1.29 g, respectively. Soluble solids increased from 2.68% to 23.5%; the highest value observed even after storage. Goji berries showed a rise in respiration rate and ethylene production in the early stages of development. Goji berry stored for 8 d at 25 C showed significant changes in color, soluble solids, TA, respiration, and ethylene production. Soluble solids from class 5 stabilized around the maximum value of 23% after eight days of storage at room temperature. Their high nutritional value was confirmed by the content of vitamin C, which is comparable to that of citrus fruit. It reached the maximum value of 0.52 g/kg at full ripening, whereas the phenolic content decreased during ripening to values of 2.15 g/kg. The latest contributed considerably to the high antioxidant content of the berries. Results obtained in this study contribute to better understand the postharvest behavior of goji fruits enabling a clearer definition of quality attributes during ripening and, in turn, improving postharvest handling and distribution of goji berries as fresh fruit

Effect of organic agronomic techniques and packaging on the quality of lamb's lettuce

This research focused on the effect of organic production systems on initial quality and postharvest performances of lamb's lettuce leaves stored in air or under modified atmosphere at refrigerated temperature. Different strategies of organic soil fertility management were compared under the same environmental conditions: i) a simplified organic production system based on organic commercial fertilizers to recover crop uptake (SB); ii) an organic production system based on organic matter amendment mainly supplied by animal manure (AM), and iii) an organic production system based on organic matter amendment supplied by green waste compost (AC). Fully developed lamb's lettuce leaves were harvested and then packed into perforated bags (control in AIR) or in modified atmosphere packaging (MAP) and stored at 4°C