Effects of postharvest cysteine treatment on sensory quality and contents of bioactive compounds in goji fruit

Jinjin Wang,Liyang Wei,Ling Yan,Huanhuan Zheng,Changhong Liu,Lei Zheng

Food Chemistry（2022）

引用 10|浏览15

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摘要

•Cysteine effectively improved the color parameters of goji.•Cysteine treated goji had higher contents of TP, AsA, and GSH.•Cysteine increased Tau content of goji.•0.05% Cysteine up-regulated the expression of CDO and CSAD of goji.

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关键词

Cysteine,Goji,Quality,Bioactive compounds,Taurine

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