Effect of Cold Storage and Harvest Ripeness on the Quality and Chemical Composition of Loquat Fruits

概要

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Loquat fruits (cv. Mogi) were harvested at three stages of ripeness (less-ripe, ripe, and full-ripe) and stored at 5°C to determine the optimal harvest ripeness for storage. During low-temperature storage, the weight of loquats at all three ripeness stages was decreased, whereas the weight losses showed no significant difference with ripeness. The decay of less-ripe fruit was worse than that of ripe and full-ripe fruits. Loquats underwent a significant decrease in titratable acidity (TA), malic acid and sucrose contents, while total sugars (TS), polyphenols, citric acid, succinic acid and fumaric acid contents did not vary greatly and resulted in a significant increase in TS/TA ratios during storage at 5°C. Development of skin color and carotenoids occurred progressively during the first 30 days of storage at 5°C and then did not vary significantly. Fructose and glucose contents of loquats increased during the first 30 days but after that appeared to decrease slightly. The sorbitol content of loquats increased steadily, while galactose decreased to a trace level during storage. Based on the data from this study, harvest ripeness greatly affected the quality of loquats at harvest as well as during storage. Ripe fruit showed superior storage capacity compared to fruits harvested at less-ripe and full-ripe stages.