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Review
. 2023 Mar 20;12(6):1329.
doi: 10.3390/foods12061329.

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

Hafiz Muhammad Shoaib Shah  1 , Ahmad Sattar Khan  2 , Zora Singh  1 , Saqib Ayyub  2
Affiliations
Review

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

Hafiz Muhammad Shoaib Shah et al. Foods. .

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.

Keywords: Eriobotrya japonica; browning; chilling injury; fruit ripening; postharvest physiology.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Process flow chart for the harvesting and postharvest handling of loquat fruit is described based on the literature.
See this image and copyright information in PMC

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