宁夏枸杞果实采后低温保鲜效果与果皮蜡质含量及组分的关系

doi:10.11707/j.1001-7488.LYKX20250625

Abstract

Abstract:

Objective: This study aims to investigate the freshness retention and changes in total wax content and wax composition during low-temperature storage of post-harvest Lycium barbarum, and analyze the influence of fruit peel wax on berry preservation, so as to provide scientific basis for extending the quality retention period of fresh L. barbarum. Method: The primary cultivated varieties ‘Ningqi No. 5’ and ‘Ningqi No. 7’ from Ningxia were used as test materials. The fruits were stored at 4 ℃ and 13 ℃, and the relevant indicators periodically measured using plant physiology techniques and GC-MS analysis. Result: 1) During the 20-day storage period, the weight loss rate, corruption rate, and colour ?E values of the fruits stored at 4 ℃ were significantly lower than those stored at 13 ℃ (P<0.05). The storage at 4 ℃ effectively maintained hundred-grain weight and respiration rate, reduced declines in ascorbic acid, soluble solids, and titratable acid content, and maintained polysaccharide, flavonoid, and betaine levels. 2) GC-MS analysis revealed that 4 ℃ treatment significantly inhibited the reduction in cuticle wax content of Ningqi No. 5 and Ningqi No. 7 fruit peel (P<0.05), with wax levels significantly higher than those at 13 ℃ (P<0.05). 3) The correlation analysis showed that there was highly significant negative correlation between wax content and weight loss rate for all treatments (P<0.01), and there was also a significant negative correlation between wax content and corruption rate (P<0.05). Furthermore, wax content exhibited significant correlations with other indicators closely related to preservation efficacy: a highly significant negative correlation with colour difference ?E (P<0.01), and significant positive correlations with hundred-grain weight, respiration rate, soluble solids, ascorbic acid, flavonoids, polysaccharides, and betaine (P<0.05). The results indicate that wax content plays a crucial role in maintaining post-harvest fruit preservation. Conclusion: In summary, the appropriate storage temperature (4 ℃) significantly influences the maintenance of post-harvest wax content and freshness retention in L. barbarum. Ningqi No. 5 has superior low-temperature storage performance compared to Ningqi No. 7. These findings provide theoretical foundations and practical guidance for the post-harvest storage and preservation of L. barbarum.

Key words: Lycium barbarum, low temperature storage, postharvest physiology, wax content, wax composition, preservation effect

CLC Number:

Zhanfei Liu,Zhigang Li,Guoqi Zheng,Lirong Kou,Tiantian Zhou,Juan Yang,Jinzhong Zhu. Relationship between the Effect of Low-Temperature Preservation after Harvest and the Content and Composition of Peel Wax in Lycium barbarum[J]. Scientia Silvae Sinicae, 2026, 62(6): 142-153.

Figures/Tables 8

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Table 1

Wax component content in Lycium barbarum following different treatments μg·cm-2"

组别 Group	时间 Time/d	蜡质总含量 Total wax content	烷烃类 alkanes	酯类 esters	酸类 acids	酮类 ketones	醇类 alcohols	醛类 aldehydes	其他类 Others
‘宁杞 5 号’13 ℃ ‘Ningqi No. 5’ 13 ℃	0d	193.42±1.94 b	112.03±5.82 b	32.83±4.94 c	9.78±0.79 a	4.02±0.20 a	5.16±0.35 a	3.35±0.16 b	34.03±1.57 a
	8	119.77±2.89 bc	61.37±2.60 c	44.33±2.97 bc	0.00±0.00 c	0.40±0.08 c	0.78±0.03 bc	0.30±0.02 c	8.41±0.09 c
	16	95.20±1.38 c	50.30±1.95 c	35.86±1.23 c	0.00±0.00 c	0.23±0.06 c	0.30±0.03 c	0.28±0.03 c	7.37±0.10 c
‘宁杞 5 号’ 4 ℃ ‘Ningqi No. 5’ 4 ℃	0	193.42±1.94 b	112.03±5.82 b	37.96±1.57 bc	9.78±0.79 a	4.02±0.20 a	5.16±0.35 a	3.35±0.16 b	34.03±1.57 a
	8	147.65±2.23 bc	89.33±4.92 bc	40.79±0.79 b	0.00±0.00 c	0.98±0.36 bc	1.75±0.59 b	0.58±0.01 c	12.57±0.13 b
	16	127.73±1.32 bc	69.69±0.87 c	50.84±1.96 ab	0.04±0.07 c	0.28±0.26 c	0.83±0.17 bc	0.31±0.03 c	10.31±0.08 bc
‘宁杞 7 号 ’13 ℃ ‘Ningqi No. 7 ’13 ℃	0	203.83±3.46 a	117.12±10.15 a	39.85±0.95 bc	2.68±0.10 b	3.36±0.04 ab	0.69±0.05 bc	13.20±0.22 a	16.01±0.62 b
	8	156.27±0.47 bc	80.20±9.22 bc	70.62±2.37 a	0.10±0.17 c	2.02±0.02 b	0.43±0.02 c	0.81±0.15 c	12.00±0.10 b
	16	96.07±0.59 c	54.22±2.64 c	32.94±0.45 c	0.24±0.21 c	0.59±0.15 c	0.12±0.11 c	0.45±0.23 c	8.28±0.06 c
‘宁杞 7 号 ’4 ℃ ‘Ningqi No. 7’ 4 ℃	0	203.83±3.46 a	117.12±10.15 a	39.85±0.95 bc	2.68±0.10 b	3.36±0.04 ab	0.69±0.05 bc	13.20±0.22 a	16.01±0.62 b
	8	164.18±0.01 bc	99.00±1.08 bc	58.87±7.31 a	0.00±0.00 c	3.39±0.05 ab	0.29±0.02 c	1.54±0.04 c	8.78±0.32 c
	16	108.32±1.11 c	58.46±3.13 c	40.18±2.29 bc	0.29±0.50 c	0.88±0.01 c	0.12±0.03 c	0.48±0.04 c	5.68±0.07 c
组别Group		930.837^***	544.213^***	180.387^***	15.474^***	1.643^***	11.639^***	38.619^***	147.161^***
时间Time		25413.265^***	9605.525^***	899.994^***	151.168^***	31.147^***	22.695^***	236.550^***	1023.685^***
种类 × 时间Category×time		495.265^***	231.424^***	302.224^***	17.550^***	2.114^***	4.970^***	29.571^***	101.338^***

Table 1

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Fig.7

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Relationship between the Effect of Low-Temperature Preservation after Harvest and the Content and Composition of Peel Wax in Lycium barbarum

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