The effect of modified atmosphere packaging on postharvest performance of two loquat cultivars

Hadjipieri, M.; Gaviriel, K.; Sismanidis, G.; Manganaris, George A.

doi:10.17660/actahortic.2019.1242.108

Cited by 7 publications

(2 citation statements)

References 9 publications

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“…Similarly, ‘Champagne de Grasse’ loquat fruit treated with 1-MCP followed by MAP storage at 5 °C for 4 weeks reduced ethylene production and maintained fruit quality [ 133 ]. Postharvest MAP storage in Xtend ® bags maintained higher levels of organic acids and sugars in ‘Morphitiki’ loquat fruit [ 18 ]. MAP, using biodegradable polymer polylactic acid bags, was effective in reducing internal browning, fruit weight loss, and the quality attributes of ‘Golden Nugget’ and ‘Algerie’ loquat fruit during low-temperature storage; however, there was an abrupt rise in the deterioration of fruit during the shelf period [ 134 ].…”

Section: Postharvest Handling and Storage Techniquesmentioning

confidence: 99%

“…Chilling injury (CI) is the main constraint in the extension of the cold (<5 °C) storage life of loquat fruit, which consequently shortens the marketing window [ 12 , 13 , 14 ]. The application of polyamine [ 15 , 16 ], methyl jasmonate (MeJA) [ 17 ], modified atmospheric packaging (MAP) [ 18 ], and low-temperature conditioning (LTC) [ 19 ] have been found effective to mitigate the incidence of CI. Purple spot is another physiological disorder that is characterized by purple colour spots with irregular and depressed areas on the peel of loquat fruit due to a calcium deficiency and a sudden change in the water potential of fruit at the colour break stage.…”

Section: Introductionmentioning

confidence: 99%

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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: Postharvest Handling and Storage Techniquesmentioning

confidence: 99%