Main content area

Comparison of practical methods for postharvest preservation of loquat fruit

Wang, Yanpeng, Shan, Youxia, Chen, Junwei, Feng, Jianjun, Huang, Jianqin, Jiang, Fan, Zheng, Shaoquan, Qin, Qiaoping
Postharvest biology and technology 2016 v.120 pp. 121-126
ascorbic acid, catalase, coatings, foams, fruits, konjac mannan, loquats, polyethylene, relative humidity, sensory properties, shelf life, superoxide dismutase, titratable acidity, total soluble solids, weight loss
To create a rational basis for reducing postharvest commercial loss of loquat fruit, we compare six methods of preservation. These include: i) wrapping with sterile non-woven gauze, ii) wrapping with expanded polyethylene, iii) enclosing in a paper bag, iv) wrapping with polyethylene foam fruit net, v) coating with 0.5% aqueous konjac glucomannan, and vi) coating with 1% aqueous konjac glucomannan. Untreated fruit served as controls and all fruit were stored at 4±1°C and about 95% relative humidity for up to 42 d. Compared with the controls, all six treatments significantly reduced the rate of fruit decay and extended fruit shelf life. They also reduced weight loss, and slowed the losses of total soluble solids, titratable acidity and ascorbic acid. Higher levels of superoxide dismutase (SOD) and catalase (CAT) were associated with treatments that had better sensory quality. In general, konjac glucomannan coatings showed lower rates of decay and maintained higher levels of total soluble solids, titratable acidity and ascorbic acid over the first 21 d. Wrapping in sterile non-woven gauze (food grade) was suggested as the most convenient method and its effect on storage was also very significant. Polyethylene foam fruit net was best for preventing fruit decay. On the whole, wrapping fruits with polyethylene foam fruit net, or sterile non-woven gauze and coatings with konjac glucomannan are all promising and practical ways in which to extend the postharvest shelf life of loquat fruit.