The impact of genotype and harvesting day on qualitative attributes, postharvest performance and bioactive content of loquat fruit

Hadjipieri, M.; Christofi, M.; Goulas, Vlasios; Manganaris, George A.

doi:10.1016/j.scienta.2019.108891

Cited by 11 publications

(11 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, fruit colour is the most adopted technique to determine the harvest maturity of loquat fruit, depending upon the cultivar [ 34 , 35 ]. Fruit aroma volatiles, total soluble solids (TSS), titratable acidity (TA), and the TSS/TA ratio have also been reported to estimate the optimum maturity of loquat fruit [ 36 ]. The level of sugars has also been reported to estimate the harvesting stage of loquat, as there is a higher concentration of fructose and glucose at maturity stage as compared to the immature fruit [ 37 ].…”

Section: Determination Of Harvest Maturitymentioning

confidence: 99%

“…Mostly, the fruit is harvested at 100% colour development for the local markets. In Cyprus, the fruit is mainly harvested at an early stage (50–75% colour development) and exhibited better shelf life than late harvesting at 100% colour development [ 36 ]. The harvesting stage of loquat fruit may be judged based on certain physical, physiological, and biochemical attributes ( Table 2 ).…”

Section: Harvest and Handlingmentioning

confidence: 99%

See 1 more Smart Citation

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

Shah

Khan

Singh

et al. 2023

Foods

View full text Add to dashboard Cite

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.

show abstract

Section: Determination Of Harvest Maturitymentioning

confidence: 99%

Section: Harvest and Handlingmentioning

confidence: 99%

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

Shah

Khan

Singh

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Using different cultivation systems, Pignata et al [20] reported that after 9 days of storage at 4 • C, baby green and red leaf lettuce (Lactuca sativa L.) that were harvested from soilless cultivation systems retained its phytochemical content better than lettuce grown in traditional soil-based cultivation systems. The effects of genotype and harvesting day on phytochemical quantities were evaluated in two cultivars of loquat (Eriobotrya japonica) fruit [21]. The study showed that, phenolic content and antioxidant capacity were influenced by the cultivar and storage conditions, but not by the harvest date.…”

Section: Pre-harvest Factors That Affect Changes In Phytochemicals During Storagementioning

confidence: 99%

The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

Fallik

Ilić²

2021

Agronomy

View full text Add to dashboard Cite

More food with high nutritional content will be needed to feed the growing global human population, which is expected to reach 10 billion by 2050. Fruits and vegetables contain most of the minerals, micronutrients, and phytonutrients essential for human nutrition and health. The quantity of these phytochemicals depends on crop genetics, weather and environmental factors, growth conditions, and pre-harvest and post-harvest treatments. These phytochemicals are known to have anti-cancer properties and to regulate immunity, in addition to hypolipidemic, antioxidant, anti-aging, hypotensive, hypoglycemic, and other pharmacological properties. Physical treatments have been reported to be effective for managing several post-harvest diseases and physiological disorders. These treatments may affect the external, internal, and nutritional qualities of fruits and vegetables. Therefore, the aim of this review is to summarize the information recently reported regarding the use of physical treatments applied either directly or in combination with other means to maximize and maintain the phytochemical content of fresh and fresh-cut or processed fruits and vegetables.

show abstract

“…Loquat (Eriobotrya japonica (L.) Thunb.) is a medicinal and edible evergreen fruit tree that blooms in winter for 3-4 months; but to enhance the fruit quality and yield, blossom thinning is required to remove the vast amount of LF during the flowering process, thereby providing sufficient raw material for its utilization [19][20][21][22][23]. Since LF has been proven to contain rich biological activities (such as flavonoids, polyphenols, triterpenes, amygdalin, and oligosaccharides), in addition to being used as a traditional Chinese medicine, it also has the potential of being a homologous material for medicine and food [1,19,24,25].…”

Section: Introductionmentioning

confidence: 99%

“…Since LF has been proven to contain rich biological activities (such as flavonoids, polyphenols, triterpenes, amygdalin, and oligosaccharides), in addition to being used as a traditional Chinese medicine, it also has the potential of being a homologous material for medicine and food [1,19,24,25]. Loquat is becoming an increasingly popular fruit for commercial production due to its high value as an early-harvested crop, while this fruit has great potential, particularly in Mediterranean climates where traditional fruit crops may be oversaturated [21,26,27]. Hence, this study is aimed at determining the value of the loquat by-product, LF, to use hot water extraction for LF water extract (LFWE) as a potential natural component for the food industry, thus contributing to the improvement of human health and reducing the environmental impact.…”

Section: Introductionmentioning

confidence: 99%

Functional Evaluation of Loquat (Eriobotrya japonica Lindl.) Flower Water Extracts and Its Potential Use in Tea

Chen,

Huang,

Shih

et al. 2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

In traditional Chinese medicine, loquat leaves have been commonly used to relieve cough and expectoration. Recently, it has been proved that loquat fruit, kernels, leaves, and flowers can be used as herbal medicines to prevent cardiovascular diseases, cancer, inflammation, and other chronic diseases. This study extracted the loquat flowers (LF) at different temperatures and times to prepare the LF water extract (LFWE). In addition, the antioxidant activity and anti-inflammatory performance of LF extract were evaluated. Moreover, the potential of developing sugar-free LF tea was evaluated. The results showed that the LFWE with a temperature above 80°C and heating for 60 min had a higher content of bioactive compounds, which was significantly different compared with other extraction conditions (p<0.05); antioxidant ability trial results showed the performance of the same trend (p<0.05). However, LFWE was not toxic to cell viability, and the amount of PGE2 production was significantly lower than that of the induced group (p<0.05), thus considerably inhibiting the production of PGE2, a marker of inflammation and effectively reducing inflammatory responses. The LF tea prepared at 90°C for different times (15, 30, 45, and 60 min) showed a significant decrease in L∗ value as the extraction time increased significantly to darkness. In addition, the sensory evaluation results revealed that the overall acceptability scores of LF tea extracted for 45 min were the highest, and there was a significant difference (p<0.05). Hence, LF is one of the good products for functional beverages and foods.

show abstract

The impact of genotype and harvesting day on qualitative attributes, postharvest performance and bioactive content of loquat fruit

Cited by 11 publications

References 26 publications

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

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

The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

Functional Evaluation of Loquat (Eriobotrya japonica Lindl.) Flower Water Extracts and Its Potential Use in Tea

Contact Info

Product

Resources

About