Effects of Storage Temperature on Physiological Parameters and Nutritional Quality of Wolfberry Fruit

To investigate the changes of fruit quality under different temperature,fresh harvested wolfberry fruit were stored in cold room at 4℃ and -4℃ respectively for 21 d,physiological parameters and nutritional quality were analyzed during storage. It was shown that -4℃ storage down-regulated respiration rate(respiratory peak was 37% lower than 4℃ storage did)and ethylene production rate significantly compared with 4℃ storage. Moreover,-4℃ storage delayed the decrease of fruit firmness and increased commodity rate than 4℃ storage. The firmness and commodity rate of wolfberry fruit stored at -4℃ were 21.54% and 10.95% higher than that stored at 4℃ by the end of storage. In addition,the contents of total soluble solids,titratable acids,free amino acids and carotenoids in wolfberry fruit stored at -4℃ were significantly higher than that stored at 4℃,indicating that wolfberry fruit could be stored at -4℃ for up to 21 d and still maintain good nutritional quality.