Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.)
Abstract
:1. Background
2. Determination of Harvest Maturity
3. Fruit Physiology Modifications during Ripening
4. Harvest and Handling
5. Postharvest Handling and Storage Techniques
5.1. Heat Treatment
5.2. Postharvest Chemical Treatments
5.3. Edible Coatings
5.4. Cold Storage
5.5. Modified Atmosphere Packaging (MAP) and Controlled Atmosphere (CA) Storage
5.6. Hypobaric Storage
6. Postharvest Physiological Disorders
6.1. Chilling Injury (CI)
Control of CI
6.2. Enzymatic Browning
7. Diseases
7.1. Purple Spot
7.2. Anthracnose
7.3. Loquat Canker
8. Conclusions and Future Prospects
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Cultivar | Harvest Season | Flesh Colour | Fruit Shape | Peel Colour | Fruit Flavour |
---|---|---|---|---|---|
Advance | Mid | White | Pear | Yellow | Acidic sweet |
Ahdar | Late | White | Oval | Greenish yellow | Sweet Tart |
Ahmar | Early | Yellow | Pear | Radish orange | Sweet Tart |
Baiyu | Early | White | Oval | Radish blushed | Sweet to subacid |
Blush | Mid | White | Pear | Yellow | Subacid |
Compagne | Early | Yellowish white | Elongated pear | Golden yellow | Subacid to sweet |
Dahongpao | Mid | Yellow | Oval | Orange yellow | Subacid |
Fire Ball | Mid | White or straw | Ovate | Orange | Acidic |
Jiefangzhong | Mid | Yellow | Oval large | Yellow | Sweet to subacid |
Lyuyangqing | Early to mid | Deep yellow | Ovate | Yellowish orange | Acidic |
Mammoth | Mid | Orange | Rounded oval | Orange | subacid |
Matchless | Mid | Pale orange | Pear | Golden yellow | Subacid |
Mogi | Early | Light yellow | Elliptical | Yellow | Sweet |
Premier | Mid | White | Oblong | Salmon orange with dots | Acidic |
Safeda | Early to mid | White creamy | Pear | Yellow | Acidic |
Tanaka | Late | Brownish orange | Ovoid or round | Orange yellow | Sweet |
Thales | Late | Orange yellow | Oblong | Yellow | Sweet |
Thames Pride | Early | Pale orange | Ovate | Yellow | Subacid |
Victor | Very late | White | Oblong | Deep yellow | Sweet |
Zhaozong | Mid | White | Pear | Yellow | Acidic |
Zhaozong No. 6 | Late | Yellow | Oval | Light yellow | Sweet |
Parameter | Ripe Fruit Concentration |
---|---|
Respiration rate at 20 °C (µL CO2 g−1 h−1) | 36.59–48.13 |
Ethylene production at 20 °C (nL g−1 h−1) | 0.62–1.00 |
Fruit firmness (N) | 3.33–3.83 |
Lightness | 61.56–63.11 |
a * | 8.82–10.57 |
b * | 49.64–52.05 |
Total soluble solids (°Brix) | 7.63–12.97 |
Titratable acidity (%) | 7.04–9.78 |
TSS/TA ratio | 0.86–1.11 |
Glucose (g 100 g−1 FW) | 1.4–1.7 |
Fructose (g 100 g−1 FW) | 3.08–3.60 |
Sucrose (g 100 g−1 FW) | 5.2–5.4 |
Malic acid (mg 100 g−1 FW) | 101.97–150.14 |
Citric acid (mg 100 g−1 FW) | 895.58–988.05 |
Ascorbic acid (µg g−1 FW) | 15.7–18.3 |
Total phenolic content (µg GAE/g FW) | 427.9–450.7 |
Total antioxidant content (% inhibition DPPH) | 60–65 |
Total flavonoid content (µg rutin/g FW) | 43.5–51.0 |
Total carotenoids (β-carotene/g FW) | 35.7–48.3 |
Cultivar | Treatment | Inference | Reference |
---|---|---|---|
‘Fukuhara’ | Hot air treatment 37 °C for 3- and 6 h | Higher AsA, TA, and TSS content with less activity of PAL, POD, and PPO enzymes were observed. CI was suppressed. | [66] |
‘Jiefangzhong’ | Hot air (38 °C) for 36- and 48 h | Less fruit rot, FWL, FD, and internal browning with higher TA and TSS content. Burning symptoms were observed when stored for 48 h. | [65] |
‘Jiefangzhong’ | Hot air exposure (38 °C) for 5 h | Reduced MDA and H2O2 contents, higher juice content and less fruit firmness, enhanced APX, SOD, and CAT enzyme activities. Lowered LOX and superoxide radical production. | [63] |
‘Jiefangzhong’ | Hot air treatment (38 °C) for 5 h | Delayed the activities of PG, PPO, POD, and PAL enzymes, reduced lignin deposition and FD, maintained higher sensory quality. | [64] |
‘Jiefangzhong’ | Exposure to hot air at 38 °C for 5 h | Inhibition of PLD and LOX enzymes, decline in membrane leakage, higher linolenic and linoleic acid content with less stearic and oleic acid. Maintained higher unsaturated/saturated fatty acid content with less MDA content. | [62] |
‘Jiefangzhong’ | Hot air (38 °C) for 36 h + Pichia guilliermondii | C. acutatum was lowered with higher SOD and CAT enzymes and less ROS. Higher lignin deposition due to higher PAL enzyme. | [68] |
‘Jiefangzhong’ | Hot air treatment at 38 °C for 36 h | Reduced FWL, FD, internal browning, and POD, PPO, and PAL enzymes. Higher APX, CAT, and SOD enzymes with less membrane leakage. Higher TPC with less CI and ROS. | [69] |
‘Jiefangzhong’ | Hot air exposure (35 °C) for 3 h | Lowered MDA and H2O2 contents, maintained membrane integrity, higher NI, AI, SS, and SPS enzyme assays with less sucrose and higher fructose and glucose level. Alleviated CI symptoms. | [70] |
‘Jiefangzhong’ | Hot air (38 °C, 5 h) + MeJA 16 μmol L−1 | Less protopectin, pectin, and lignin content, less PPO, POD, and PAL with higher PG, APX, CAT and SOD enzyme activities. | [71] |
‘Jiefangzhong’ | Hot water treatment (45 °C) for 10 min + GB 10 mmol L−1 | Reduced MDA content and electrolyte leakage, higher CAT, SOD, and APX enzymes, higher proline, and GABA due to higher OAT, P5CS, and GAD enzymes. | [72] |
Chemical | Cultivar | Treatment | Inference | Reference |
---|---|---|---|---|
1-MCP | ‘Baisha’, ‘Luoyangqing’ | 1 μL L−1 + LTC at 5 °C for 6d | Less G-POD, CAD, and PAL enzyme activities with less superoxide radicals, lignin deposition, FD at 5 °C LTC, and 1-MCP in both cultivars. ‘Luoyangqing’ was a better respondent than ‘Baisha’ | [82] |
‘Claudia’ | 1, 2, 3, 4 and 5 μL L−1 | CI, browning, FD, and fruit softening were delayed with better fruit sensory attributes. Best treatment was 1 μL L−1 1-MCP. | [83] | |
‘Claudia’ ‘Nespolone di Trabia’ | 0.50 and 1 μL L−1 | Fruit firmness was maintained with better TA and lower browning in both cultivars. However, better results were presented by ‘Nespolone di Trabia’ with 1 μL L−1 1-MCP treatment. | [84] | |
‘Fuyang’ | 10, 50 and 100 nL L−1 | CI was inhibited with a decrease in MDA, H2O2, and superoxide radicals, lower LOX, and PLC enzymes. However, CAT enzyme activity was maintained. | [79] | |
‘Fuyang’ | 2.32 nmol L−1 | CI was reduced. Higher linolenic and linoleic acid content, leading to higher unsaturated/saturated fatty acid ratio. Less hemicellulose and cellulose content with higher water- and CDTA-soluble pectin content. | [80] | |
‘Fuyang’ | 50 nL L−1 | Suppressed PAL, CAD, C4H, 4CL coenzyme A, POD, and PPO enzymes, and high PG enzyme activity. CI was also lowered. Inhibition of FD, browning, and lignin deposition were observed. | [85] | |
‘Jiefangzhong’ | 50 nL L−1 | Suppressed browning, FD, H2O2 content, and superoxide radicals. Improved APX, SOD, and CAT enzymes with higher chitinase and β-1,3-glucanase enzymes. Higher juice content, TSS, and TA were also exhibited. C. acutatum infection was inhibited. | [81] | |
‘Luoyangqing’ | 0.5, 5 and 50 μL L−1 | Inhibited browning and ethylene production. Lowered PPO and LOX enzymes. Maintained higher TPC and polyphenol content with reduced superoxide anion radicals. | [21] | |
‘Qingzhong’ | 50 nL L−1 | Lowered FD, enhanced TSS, TA, sucrose, glucose and TPC. Reduced PPO activity with higher DPPH-radical scavenging activity. Inhibited ROS production. | [78] | |
BTH | ‘Jiefangzhong’ | 10, 30 and 60 mg L−1 | Higher TSS and TA were maintained. Suppressed C. acutatum infestation and PAL enzyme activity. Lignin deposition was minimized, and there was aggravation of the disease tolerance mechanism. | [86] |
‘Jiefangzhong’, ‘Zhaozhong 6′ | 10, 30 and 60 mg L−1 | Higher chitinase and β-1,3-glucanase, SOD, CAT, POD, and PPO enzyme activities but suppressed PAL enzyme. Reduced LOX and ROS production. | [87] | |
2, 3 and 4% CaCl2 | Maintained a lower browning index, weight loss, and TA while increasing juice content, pH, and TSS. | [88] | ||
‘Advance’ | 4% CaCl2 + 11 mM AsA + 5 mM CA + 5 mmol SA | Higher hue angle was exhibited. Less FWL, DI, FD, and firmness were seen. There was higher TA, TSS, and AsA content. | [89] | |
‘Changhong’ | 1% CaCl2 | Reduced CI, superoxide anion, H2O2, and MDA content while exhibiting higher activities of DHAR, GR, MDHAR, APX, CAT, and SOD enzymes, as well as a higher DPPH radical assay. | [90] | |
‘Changhong’ | 1% CaCl2, 10 mmol L−1 EGTA | Prevented CI, ion leakage, and MDA content with higher ATP, ADP, and EC. Increased Ca2+-ATPase and H+-ATPase, CCO, SDH, PAO, DAO, GAD, OAT, and P5CS enzymes. There were higher proline, polyamine, and GABA contents. | [91] | |
‘Surkh’ | 1, 2 and 3% CaCl2 | Reduction in EC, FWL, browning, and firmness increase. Higher TA, TSS, and AsA contents. | [23] | |
‘Trouloti’ | 2% CaCl2 | Sweetness was increased, and acidity declined with a lower TPC level. There was no impact on FWL and dry matter. There was a reduction in respiration rate. | [92] | |
‘Qingzhong’ | 0.8% CaCl2 + 0.2, 0.4 and 0.8% PAA | DI, FD, FWL, respiration rate, and membrane leakage was decreased. Higher TSS, TA, and AsA content with better sensory attributes were observed. | [93] | |
Ethanol | ‘Jiefangzhong’ | 300 μL L−1 | Boosted activities of PAL, SOD, PPO, POD, chitinase, and β-1,3-glucanase enzymes. H2O2 was increased which initiated a defense mechanism against spores and mycelium of C. acutatum. | [94] |
GB | ‘Jiefangzhong’ | 10 mmol L−1 GB + HT 45 °C for 10 min | Higher CAT, SOD, APX, P5CS, OAT, and GAD enzymes with higher GABA and proline content. Reduction in MDA content and CI symptoms. | [72] |
‘Jiefangzhong’ | 1, 5, 10, 20 mmol L−1 GB | Higher TFC and TPC content, less FWL, and browning. Higher CAT and SOD enzymes with less MDA content. A 10 mmolL−1 concentration was best. | [95] | |
MeJA | ‘Fuyang’ | 10 mmol L−1 MeJA | Reduction in respiration, ethylene production, PPO, and PAL enzymes activities. Higher total sugar and organic acid content with higher TPC and TFC was maintained. Browning and FD were lessened. | [96] |
‘Fuyang’ | 10 mmol L−1 MeJA | Reduced CI, saturated fatty acids, H2O2 content, and superoxide radicals. Fruit firmness and colour was maintained. | [97] | |
‘Fuyang’ | 10 mmol L−1 MeJA | CI was lowered with less pectin, hemicellulose, pectin, alcohol content, and lignin deposition by suppressing PAL and PPO enzymes. CDTA and water soluble pectin were increased. ROS production was lowered with a remarkable decline in the POD enzyme. | [98] | |
‘Jiefangzhong’ | 10 μmol L−1 MeJA | Exhibited higher level of chitinase and β-1,3-glucanase enzymes, higher TSS and TA content, less browning, FD, and spore germination of C. acutatum. | [24] | |
‘Jiefangzhong’ | 10 μmol L−1 MeJA | Reduced lignin deposition, inhibited PPO and PAL enzyme activities. MeJA induced H2O2 content that suppressed the fungal growth of C. acutatum with higher CAT and APX enzymes. | [99] | |
‘Jiefangzhong’ | 10 μmol L−1 MeJA + Pichia membranefaciens 1 × 108 colony-forming units mL−1 | Inhibited spore germination and germ tube elongation of C. acutatum. There was less disease incidence and higher chitinase and β-1,3-glucanase enzymes activities were maintained. | [100] | |
‘Jiefangzhong’ | 10 μmol L−1 MeJA | GSH-POD, APX, and GST enzymes were enhanced with a higher AsA content. GSH content was decreased due to more MDHAR, DHAR, and GR enzyme activities, and inhibition of AO enzyme activity. Browning was also delayed. | [101] | |
‘Jiefangzhong’ | 10 μmol L−1 MeJA | Higher GABA and proline content were shown with higher P5CS, OAT, and GAD enzymes and reduced PDH enzyme. CI was suppressed with less browning. | [102] | |
‘Jiefangzhong’ | 10 μmol L−1 MeJA | Higher ATP, Put, Spd, and Spm content was maintained. Suppressed AMP and ADP production by increasing energy status with less anthracnose symptoms. | [103] | |
‘Jiefangzhong’ | MeJA 16 μmol L−1 + HT at 38 °C for 5 h | Less protopectin, pectin and lignin content, less PPO, POD, and PAL with higher PG, APX, CAT, and SOD enzyme activities. | [71] | |
‘Luoyangqing’ | 10 µmol L−1 | Induced EjbHLH14, EjHB1, and EjPRX12 gene expression, thereby decreasing CI and lignin content. | [17] | |
NO | ‘Luoyangqing’ | 0.5 mmol L−1 cPTIO, 0.1 mmol L−1 TUN, 10 m mmol L−1 Gln, 0.5 m mmol L−1, L-NAME and 0.5 m mmol L−1 PBITU | All these NO inhibitors reduced APX, CAT, POD, and SOD enzyme activities with higher MDA and H2O2 content. Membrane leakage and browning were increased. The role of NO in fruit quality has been confirmed. | [25] |
Melatonin | ‘Dawuxing’ | 50 µL melatonin | Reduced weight loss and MDA content while maintaining higher firmness, ABTS, FRAP, and DPPH radical assays | [104] |
SA | 1500, 2000 and 3000 ppm | Reduced browning and increased TSS, TA, and pH. | [105] | |
‘Jiefangzhong’ | 1 gL−1 SA | FD, lignin deposition, and browning were decreased. Reduction in CAD, PAL, and PPO enzymes were also observed. | [106] | |
‘Luoyangqing’ | 1 mmol L−1 ASA | Reduced the CI symptoms with reduced G-POD, CAD, and PAL enzyme activities and prohibited superoxide radical accumulation. | [12] | |
‘Zaozhong’ | 40 and 70 mg L−1 SA | GSH was increased with higher GST, G-POD, MDHAR, DHAR, and APX enzymes, which alleviated the POD enzyme and decreased MDA and H2O2 contents with less DHA activities. | [107] | |
2, 4-epibrassinolide | ‘Changhong’ | 10 µmol L−1 EBR | The symptoms of lignification were alleviated because of the delay in the rise in lignin concentration in loquat fruit. | [108] |
Short term N2 | ‘Dahongpao’ | 100% N2 | Changes in membrane permeability, MDA levels, and ROS production rates were all significantly slowed down. Furthermore, SOD and CAT activities were considerably higher, whereas LOX activity was significantly lower, in N2-treated fruits compared to control fruits. | [109] |
Cultivar | Treatment | Inference | Reference |
---|---|---|---|
‘Algerie, ‘Golden Nugget’, | PLA tray at 5 or 10 °C | Reduced browning, weight loss, and sugar content with improved organoleptic attributes. | [135] |
‘Algerie’ | Microperforated PE at 2 °C storage and a 4 day shelf life at 20 °C | Lowered fruit weight loss, reduced firmness increase, and maintained higher sugar and acid levels. | [29] |
‘Champagne de Grasse’ | (I) 312.5 ppb of 1-MCP+MAP (II) 625.5 ppb of 1-MCP+MAP | Reduced internal browning, microbial activity, better fruit colour, and higher TSS content. | [133] |
‘Golden Nugget’ ‘Syeda’ | 12.5 µm, 14 µm, or 16 µm thick PVC films at 0 °C | Browning increased with increased PE film thickness, lowered weight loss, and firmness increase maintained higher TSS and TA content. | [136] |
‘Hafif Çukurgöbek’ | MAP (20 µm thick; LifePack) with 3- and 6-mM OA | Higher TPC, TFC, organic acids, and delayed browning and firmness increase was maintained, especially in 6 mM and MAP storage. | [132] |
‘Japanese Azalea’ | MAP with CA (0.5, 1.0%), AsA (1, 2%), NaHMP (0.5, 1.0%) | Higher DPPH radical scavenging activity with a better TPC, TFC, TA, TSS, and TSS/TA ratio was exhibited with less browning and weight loss. | [137] |
‘Jiefangzhong’ | PE packaging with 6 at 10 °C | Less respiration and fruit weight loss at 10 °C than at 6 °C with better sensory attributes. | [27] |
‘Jiefangzhong’ | Perforated low density PE with (4.8 ± 0.67)% CO2 and (11.5 ± 0.85)% O2. | Reduced weight loss, respiration rate, firmness increased, and maintained higher TSS, TA, and vitamin C content. | [60] |
‘Karantoki’ ‘Morphitiki’ | Xtend® packaging + 4 °C storage + 20 °C for 2d. | ‘Morphitiki’ was better in colour, TSS, TA, and higher browning was observed in ‘Karantoki’ | [18] |
‘Mogi’ | 0.15% perforated PE + 1, 5, 10, 20 and 30 °C | Suppressed respiration rate and ethylene production, reduction in malic acid and sucrose content, fruit weight loss and fruit decay were lowered. | [28] |
‘Ottawianni’ | MAP with (12% O2 + 3% CO2 + 85% Ar), (12% O2 + 3% CO2 + 85% N), (15% O2 + 5% CO2 + 80% Ar), (15% O2 + 5% CO2 + 80% N) | Ar-treated MAP stored fruits exhibited higher TPC and TFC content, while there was less browning in N treated MAP stored fruits. | [132] |
‘Surkh’ | HDPE (0.09 mm), LDPE (0.03 mm), 0.25% LDPEP at 4 °C | LDPE exhibited the least browning, HDPE maintained the lowest TSS and firmness, and LDPEP maintained the lowest TA and highest firmness. | [134] |
‘Qingzhong’ ‘Dawuxing’ | Nano-SiO2 packing (0.10% of nano-SiO2 with film thickness of 40 mm | Substantial reduction in the rate of internal browning, as well as slowed declines in TSS, TA, and vitamin C contents and extractable juice in both cultivars. | [138] |
‘Palermitana’ | PVC plastic film, transmission rates of water vapor, O2 and CO2 through CX film are 350 g m−2·24 h at 38 °C, 18,000 cm3 m−2·24 h,and 47,000 cm3 m−2·24 h at 23 °C. | Loquat fruits kept in cold storage and SL with film packaging significantly prevented shriveling and maintained interior quality and flavour. | [139] |
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Shah, H.M.S.; Khan, A.S.; Singh, Z.; Ayyub, S. Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.). Foods 2023, 12, 1329. https://doi.org/10.3390/foods12061329
Shah HMS, Khan AS, Singh Z, Ayyub S. Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.). Foods. 2023; 12(6):1329. https://doi.org/10.3390/foods12061329
Chicago/Turabian StyleShah, Hafiz Muhammad Shoaib, Ahmad Sattar Khan, Zora Singh, and Saqib Ayyub. 2023. "Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.)" Foods 12, no. 6: 1329. https://doi.org/10.3390/foods12061329