Dissection of the incidence and severity of purple spot physiological disorder in loquat fruit through a physiological and molecular approach

Hadjipieri, M.; Georgiadou, Egli C.; Costa, Fabrizio; Fotopoulos, Vasileios; Manganaris, George A.

doi:10.1016/j.plaphy.2020.06.043

Cited by 10 publications

(4 citation statements)

References 21 publications

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“…Due to scalar on-tree ripening, harvest of loquat fruit lasts for several weeks, depending on genotype [8,9]. Loquat fruit is susceptible to chilling injury and to scab (Fusicladium eriobotryae), which symptoms appear throughout flower and fruit development, with the most serious damage occurring in leaves and fruits during wet seasons, when control measures are inadequate [10].…”

Section: Introductionmentioning

confidence: 99%

Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics and phenolic compounds

Sortino¹,

Allegra²,

Farina³

et al. 2022

Chem. Biol. Technol. Agric.

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Background Loquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality of minimal processed fruit. Results Loquat fruits harvested at commercial ripening stage performed very good palatability and flesh color persistency. Late ripening fruits genotypes shown a low rate of pulp oxidation and quality decay, while early ripening fruits were not suitable for fresh-cut. Genotype had a great influence on weight loss, β-carotene content, fruit respiration, ascorbic acid and total phenols content during the shelf life. Conclusions This work shows how the amount of the composition of sugars and organic acids as an intrinsic characteristic of genotype influences the quality of loquat fruits minimal processed. The higher values of glucose, sorbitol and ascorbic acid accumulated in the cv ‘Nespolone Trabia’ contributed to a reduction in chilling injury and oxidative stress after cutting. Graphical Abstract

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Section: Introductionmentioning

confidence: 99%

Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics and phenolic compounds

Sortino¹,

Allegra²,

Farina³

et al. 2022

Chem. Biol. Technol. Agric.

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Section: Methodsmentioning

confidence: 99%

“…Total soluble sugars (TSS), sucrose, glucose, and fructose, were extracted from berry tissue (BBCH 75, BBCH 85, BBCH 87, and BBCH 89) 39 and determined spectrophotometrically as described elsewhere. 40,41 Analysis of berry aroma compounds Solid-phase extraction (SPE) was used for the analysis of berry glycosylated aroma compounds (aliphatic alcohols, benzenic compounds, phenols, vanillins, monoterpenes, C 13 -norisoprenoids) as analytically described by D'Onofrio et al 2 Samples were extracted from 100 fresh berries (for each plot) harvested during BBCH 85, BBCH 87, and BBCH 89.…”

Section: Physiological Measurements Photosynthetic Pigment Analysis A...mentioning

confidence: 99%

The beneficial effect of leaf removal during fruit set on physiological, biochemical, and qualitative indices and volatile organic compound profile of the Cypriot reference cultivar ‘Xynisteri’

et al. 2022

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Background ‘Xynisteri’ is the reference Cypriot white cultivar that, despite its significant societal and economic impact, is poorly characterized regarding its qualitative properties, while scarce information exists regarding its aroma profile. In the current study, the effect of leaf removal during fruit set (BBCH 71) on 6‐year cordon‐trained, spur‐pruned grapevines was assessed and an array of physiological, biochemical, and qualitative indices were monitored during successive developmental stages (BBCH 75, BBCH 85, BBCH 87, and BBCH 89). Grapes were additionally monitored for the volatile organic compounds (VOCs) profile during the advanced on‐vine developmental stages (BBCH 85–BBCH 89) with the employment of gas chromatography–mass spectrometry (GC–MS), Fourier‐transform near infrared (FT‐NIR) spectra and electronic nose (E‐nose) techniques. Results Grape berries from the vines subjected to leaf removal were characterized by higher solid soluble sugars (SSC), titratable acidity (TA), tartaric acid, and ammonium nitrogen contents, while this was not the case for assimilable amino nitrogen (primary amino nitrogen). A total of 75 compounds were identified and quantified, including aliphatic alcohols, benzenic compounds, phenols, vanillins, monoterpenes, and C13‐norisoprenoids. Leaf removal led to enhanced amounts of glycosylated aroma compounds, mainly monoterpenes, and C13‐norisoprenoids. Chemometric analysis, used through FT‐NIR and E‐nose, showed that the aromatic patterns detected were well associated to the grape ripening trend and differences between leaf removal‐treated and control grapes were detectable during fully ripe stage. Conclusion Leaf removal at fruit set resulted in an overall induction of secondary metabolism, with special reference to glycosylated aroma compounds, namely monoterpenes and C13‐norisoprenoids. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…Moreover, it was also proposed that there was a direct role of fruit maturity at the harvest stage on the development of purple spots, as there was the highest incidence in ‘Obusa’ harvested at commercial maturity. ‘Morphitiki’ was the most resistant cultivar against purple spots, as compared to ‘Karantoki’ and ‘Obusa’ [ 164 ]. However, there is a need to investigate the control strategies for the management of purple spot incidence.…”

Section: Diseasesmentioning

confidence: 99%

Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.)

Shah

Khan

Singh

et al. 2023

Foods

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Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases.

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Dissection of the incidence and severity of purple spot physiological disorder in loquat fruit through a physiological and molecular approach

Cited by 10 publications

References 21 publications

Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics and phenolic compounds

Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics and phenolic compounds

The beneficial effect of leaf removal during fruit set on physiological, biochemical, and qualitative indices and volatile organic compound profile of the Cypriot reference cultivar ‘Xynisteri’

Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.)

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