The study on the mechanism of “oil-spilling” of wolfberry (Lycium barbarum)fruits during storage

Improper storage of wolfberry fruit is liable to soften, discoloration and adhesion, we call it “oil-spilling”. The purpose of the study is to explore the mechanism of “oil-spilling” of wolfberry fruits during storage. In our study, the relationship between water content, superoxide dismutase (SOD), peroxidase (POD) activity, malondialdehyde (MDA) content and the cross section, epidermal cells of wolfberry fruit were studied during storage. Results showed that wolfberry fruits began to “oil-spilling” on the 20th day, and with the extension of storage time, the degree of “oil-spilling” gradually deepened, the content of water increased and the activity of POD decreased, and the content of MDA increased. It suggested that “oil-spilling” was the result of improper external storage conditions, which it could promote the increase of water content and reactive oxygen free radical of wolfberry fruit, and lead to damage of cell structure and function and lipid peroxidation of cell membrane. The results explain the mechanism of “oil-spilling” and provide a strong basis for the establishment of scientific storage methods of wolfberry fruit.