Research on postharvest quality in loquat fruit of different varieties during low temperature storage

Objective To explore the difference in fruit quality changes between different loquat varieties during postharvest low temperature storage, and provide theoretical data for transport and storage technology of postharvest loquat. Methods The changes of fruit weight loss, fruit decay, peel and flesh color, total soluble solids, vitamin C, total carotenoids, and phenolics content of three loquat varieties stored at 5 ℃for 35 days were analyzed. Results Fruit quality deteriorated as the total soluble solids, vitamin C, and L value decreased, and weight loss and decay incidence increased in ‘Luoyangqing' and ‘Dahongpao' loquat fruit. The b values of all fruit peel and flesh, total carotenoids and phenolics contents increased during the initial period of storage. With the prolongation of storage, total carotenoids and phenolics contents decreased significantly. Conclusion As compared to ‘Ninghaibai' fruit, ‘Luoyangqing' and ‘Dahongpao' were more sensitive to low temperature storage and promoting fruit quality deterioration and decay incidence.