Özet:
The fruits of three Lycium barbarum genotypes (HZR1, HZR2, HZR3) and a Lycium chinense genotype (M1
ALTUN˙
I) harvested at various ripening stages (green, unripe, ripe) were compared based on some pomological
properties (fruit length, width, weight, colour, total soluble solid content and titratable acidity) and chemical
compounds (sugars, organic acids, vitamin C). Glucose was the predominant sugar followed by fructose and
sucrose, respectively, except at the green maturation stage. The results suggest that the best results for all genotypes and ripening stages were provided by the M1 ALTUN˙
I genotype in terms of sugar contents. Succinic acid
was the most abundant acid followed by citric and malic acid in all goji berry genotypes. If goji berry fruits are to
be used for pharmacologic purposes, the most appropriate consumption stage is the green stage for organic acids
and the dried stage for sugar, total soluble solids and L-ascorbic acid content.