Effects of storage temperatures on physiology and quality of loquat fruit

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 μl 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.