Effect of Postharvest Anti-Oxidant Treatments on Loquat Fruit Deterioration During Storage at Room Temperature

Sultan, M. Z.; Khalefa, S. M.; El-Hamamsy, S.; Mostafa, Yehia

doi:10.17660/actahortic.2015.1092.26

Cited by 9 publications

(3 citation statements)

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“…Rough handling causes bruising and bursting of the peel with sap flow, where later fungal and bacterial growth leads to deterioration of the fruit [ 57 ]. The best time for harvesting loquat is the morning after sunrise because there is less ethylene production, respiration rate, and lower fruit internal temperature, which can enhance the shelf life and postharvest quality of the fruit [ 58 ]. After harvest, fruit should be packed in a container with shock absorber material to avoid bruising during transport to the packhouse [ 59 ].…”

Section: Harvest and Handlingmentioning

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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Section: Harvest and Handlingmentioning

confidence: 99%

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

Shah

Khan

Singh

et al. 2023

Foods

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“…Salicylic acid (SA) : In addition to enhancing fruit defense and preventing rot, SA is a phenolic substance that is natural, secure, and safe. Sultan et al (2014) employed four solutions to treat post‐harvest loquats: tap water (control), 5 mM salicylic acid (SA), 2000 ppm ascorbic acid (AsA), and 5 mM citric acid (CA). SA considerably extended the shelf life of the loquat after harvest by lowering the rate of respiration, weight loss, and softness.…”

Section: Postharvest Storage and Preservation Technologymentioning

confidence: 99%

Advances in loquat post‐harvest preservation and the application of nanotechnology for its active packaging

Su,

Luo,

Cao

et al. 2023

J Food Process Engineering

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The loquat fruit is liked by many people for its rich nutritional value. However, loquats do not tolerate storage during post‐harvest storage and transportation and are prone to spoilage, making their value significantly reduced. The physical, chemical, and biological preservation techniques for loquat are discussed in this work; nevertheless, the conventional preservation techniques have drawbacks, including high costs and a lot of residues. The article reviewed major uses of nanotechnology based on its properties, which are expected to make up for the shortcomings of conventional preservation methods through extending the post‐harvest storage period and improving the post‐harvest quality of fruits and vegetables with the removal of ethylene, antioxidants, and antimicrobials. The article concludes with a summary of the ways that nanotechnology is now helping to improve the quality of loquats after harvest and increase their shelf life. The development of nanotechnology‐related preservation technologies may be very beneficial for post‐harvest fruits and vegetables because of recent advancements in quality control methods and technologies. Nanotechnology is anticipated to become a state‐of‐the‐art substitute for post‐harvest fruit and vegetable storage and transportation.

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“…Salicylic acid (SA), a natural and safe compound, has been found to generate a wide range of metabolic and physiological responses in plants and contributes to the fruit defense systems [129]. In loquat, 5 mM SA treatment effectively reduces fruit decay by controlling cell membrane electrolyte leakage, decreasing respiration and ethylene production, maintaining flesh firmness, and increasing antioxidant enzymes activities [130].…”

Section: Chemical Technologiesmentioning

confidence: 99%

The Regulatory Mechanisms and Control Technologies of Chilling Injury and Fungal Diseases of Postharvest Loquat Fruit

Zhang

Sun

Wang

et al. 2022

Plants

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Loquat is a popular fruit widely cultivated all over the world. It is rich in minerals and carotenoids and has high commercial value. At room temperature, loquat fruit is impressionable to water and nutritional losses, physical damage, and microbial decay, resulting in a short postharvest life. Low-temperature storage is routinely used to prolong the shelf life of loquat fruit; however, cold storage can also lead to lignification of flesh tissue, which is one of the major symptoms of chilling injury (CI), reducing the quality and economic value of the fruit. In addition, fruit decay caused by microbial infection is another important reason for postharvest losses of loquat. To reduce quality deterioration and optimize the postharvest storage strategies of loquat fruit, considerable progress has been made in the physiological and molecular biological studies of CI, microbial decay, and preservation technologies of loquat fruit during the postharvest phase in recent decades. This review summarizes the current research progress and provides a reference for the improvement of loquat fruit quality.

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Effect of Postharvest Anti-Oxidant Treatments on Loquat Fruit Deterioration During Storage at Room Temperature

Cited by 9 publications

References 0 publications

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

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

Advances in loquat post‐harvest preservation and the application of nanotechnology for its active packaging

The Regulatory Mechanisms and Control Technologies of Chilling Injury and Fungal Diseases of Postharvest Loquat Fruit

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