Storability of Loquat Fruits as Influenced by Harvest Date and Storage Temperature

摘要

This experiment was conducted to examine the effects of harvest date (June 17, June 21, and June 25) and storage temperature (0, 5, 10°C) on the shelf life in loquat fruits (Eriobotrya japonica Lindly cv. Tanaka). Changes in flesh firmness were not different among treatments, but visual appearance was affected by harvest date and storage temperature. Sensory value decreased with storage time in fruits harvested early and stored at high temperature. Skin Hunter L* and b* values significantly decreased at the end stage of storage regardless of harvest dates or storage temperatures, while a* value increased with delaying harvest date. Decay rate increased with delaying harvest date and rising storage temperature. Ethylene and CO_2 concentrations weresignificantly increased in early harvest (June 17) and at high storage temperature (10°C). Acetaldehyde and ethanol concentrations were reduced when fruits were harvested on June 21 and stored at 0°C. Storage of fruits harvested on June 21 at 0°C extended the shelf life by improving visual quality and reducing fruit decay.