Effects of storage temperatures on physiology and quality of loquat fruit
Chang-Kui Ding, Kazuo Chachin, Yasunori Hamauzu, Yoshinori Ueda and Yoshihiro Imahori
Postharvest Biology and Technology. Volume 14, Issue 3, 9 November 1998, Pages 309-315.
1998
บทคัดย่อ
Loquat fruit (Eriobotrya japonica Lindl. cv. Mogi) were harvested at
the ripe stage, packaged in perforated polyethylene film bags (0.15%
perforation) and stored under different temperatures (1, 5, 10, 20 and 30°C)
for 20 and 60 days. The rates of respiration and ethylene production at 20°C
were 62 ml CO2 kg-1 h-1 and 1.4 
l
kg-1 h-1, respectively, on the first day of storage, and
were significantly lower with lower storage temperatures. Weight loss and the incidence
of breakdown increased significantly with increasing storage temperatures.
There was a significant decline in malic acid and sucrose contents during
storage, with a more rapid decrease at higher temperatures. Skin colour and
carotenoids progressively developed during the first 30 days of storage, and
then remained steady for the remainder of the storage period. The cryptoxanthin
content increased 2.4-fold in fruit stored at 20 and 30°C, but
increased only slightly or underwent a small decrease in fruit stored at 
10°C.
There was little change in total phenolics in fruit stored at 10°C.
The fruit stored at 1 and 5°C retained their initial
quality and chemical components for 30 days.