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

Abstract

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.

Dynamic Changes of Phenolic Composition, Antioxidant Capacity, and Gene Expression in ‘Snow White’ Loquat (Eriobotrya japonica Lindl.) Fruit throughout Development and Ripening

“…As the fruit matured, the activity of PAL gradually decreased. Previous research has indicated that the decline in PAL activity correlates with reduced lignin content in the cell walls of loquat fruits, contributing to fruit softening [ 40 ]. CAD activity was notably highest at S4, which coincides with the accumulation pattern of neochlorogenic acid.…”

Phenolics and Terpenoids Profiling in Diverse Loquat Fruit Varieties and Systematic Assessment of Their Mitigation of Alcohol-Induced Oxidative Stress

“…Within the flesh, the 'BS' variety notably displayed slightly elevated antioxidant prowess. Notably lauded for its exceptional flavor profile [33,34], we regard the 'BS' variety as a remarkable exemplar that marries both taste and health-enhancing attributes. Nevertheless, the discernible free radical scavenging abilities exhibited by loquats underscore their potential in counteracting alcohol-triggered oxidative stress.…”

Effect of Mucilage-Based Edible Coating Enriched with Oregano Essential Oil on Postharvest Quality and Sensorial Attributes of Fresh-Cut Loquat

“…The MO-EC improved the level of the amount of total phenolics during the storage, the content of total phenolics was significantly higher in coated fresh-cut samples than in the control during the whole storage time (Table 3). According to several studies, phenolic compounds play a significant role as non-enzymatic antioxidants and their accumulation may significantly contribute to the scavenging of free radicals, hence lowering the oxidative damage caused to cells in fruits and vegetables by free radicals [4,32,36,37]. Mucilage-based coating enriched with OEO was effective in terms of total phenolics content, MO-EC samples reported values 1.2 times higher than CTR ones at the end of the cold storage period (Table 3).…”