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

Abstract

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

Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit

“…The only significant difference between the treatments was observed in red-fleshed loquat slices after 20 days of storage, where MAP P stored slices showed a higher color difference than the MAP N 2 stored ones. The results of our observations represent an improvement compared to the behavior of fresh-cut, non-dehydrated loquat fruit, which were observed to reach ∆E values of 20 after 10 days of cold storage [62]. Hence, we could conclude that the dehydration treatment allowed loquat slices, regardless of flesh color and packaging atmosphere, to maintain an attractive color until 20 days after dehydration, and significant nonenzymatic browning [63][64][65] started to manifest only after that moment.…”

Endogenous ascorbic acid prevents fresh‐cut potato from browning

“…It was found that resistance of browning was associated with their high AsA content. Similar results were found in lettuce, apple, loquat and other fruits and vegetables, and discovered that higher AsA accumulation helped to reduce oxidative stress after cutting and browning incidence (Degl'Innocenti et al ., 2005; Bottino et al ., 2009; Marco et al ., 2012; Sortino et al ., 2022; Wood et al ., 2022). On the other hand, the anti‐browning ability can be improved by increasing AsA accumulation or delaying AsA degradation.…”

Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)

“…The phenol content was determined following Sortino et al [28]. This method includes the use of thirty grams of pear fresh tissue for each replication was homogenized with methanol (1:10, w/v).…”