Freshly harvested goji berry was stored at 4°C or −4°C for up to 21 days to track the evolution of physiological characteristics and nutritional quality after picking. During the 4°C‐ and −4°C‐storage, respiration rates peaked at 205.06 and 131.33 mg (CO₂)·kg⁻¹·h⁻¹, respectively, on Day 4, while ethylene production rates peaked at 83.38 and 45.41 µg (C₂H₄)·kg⁻¹·h⁻¹, respectively, on Day 2. For the −4°C‐stored fruit, respiration and C₂H₄ production rates were significantly downregulated, fruit firmness and marketable fruit rate were well maintained, and accumulations of total soluble solids, polysaccharides, total free amino acids, and total hydrolyzed amino acids were promoted. In contrast, for the 4°C‐stored fruit, accumulation of total flavonoids was enhanced, degradation of essential amino acids was delayed, and significantly higher content of zeaxanthin dipalmitate was maintained for most of the storage time.

中文翻译：

---

不同温度下储藏的新鲜枸杞的生理特性和营养品质的演变

新鲜收获的枸杞浆果在4°C或-4°C下保存长达21天，以追踪采摘后的生理特性和营养品质的变化。在4°C和-4°C的存储期间，呼吸速率在第4天分别达到205.06和131.33 mg（CO ₂）·kg ^-1 ·h ^-1的峰值，而乙烯产生率的峰值为83.38和45.41。第2天分别为µg（C ₂ H ₄）·kg ^-1 ·h ^-1。对于-4°C储存的水果，呼吸和C ₂ H ₄显着下调了生产率，良好地保持了水果的硬度和适销对路的水果率，并促进了总可溶性固体，多糖，总游离氨基酸和总水解氨基酸的积累。相反，对于4°C贮藏的水果，总黄酮的积累得到增强，必需氨基酸的降解被延迟，并且在大部分贮藏时间中玉米黄质二棕榈酸酯的含量明显提高。