On the post-harvest physiology of the loquat(Eriobotrya japonical Lindl)fruits

In 1999 and 2003 harvest seasons of the loquat fruits, an investigation was carried out to (determine) the respiratory rate and the peroxidase activity under the different storage temperature. The contents of total saccharide, reductive monosaccharide, organic acid and vitamin C were assayed. The research revealed that the respiratory rate of the loquat fruits is inhibited by lower temperature(5+(0.5))℃, and stimulated by higher temperature(25+1.0)℃ significantly, and the peroxidase activity appears different at each of three portions of the fruits. The peroxidase is the most active at the seed, more active at the flesh than at the peel. The peroxidase activity of fruits can be kept for a longer time at low temperature. The fruit climacteric peak can be delayed by the low temperture(5+0.5)℃, and it is useful for preserving the nourishment of the fruits as well. It is better to refrigerate the postharvest loquat fruits with the PE plastic bags under the suitable temperature.