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Effects of storage temperatures on physiology and quality of loquat fruit.

Author(s) : DING C., CHACHIN K., HAMAUZU Y., UEDA Y., IMAHORI Y.

Type of article: Article

Summary

Loquat fruit were harvested at the ripe stage, packaged in perforated polyethylene film bags and stored under different temperatures for 20 and 60 days. The rates of respiration and ethylene production at 20 deg C were 62 milliliters CO2/(kg.hour) and 1.4 microliter/(kg.hour), 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. Evolution of malic acid and sucrose contents, colour, carotenoids, cryptoxanthin and phenolics are studied.

Details

  • Original title: Effects of storage temperatures on physiology and quality of loquat fruit.
  • Record ID : 1999-3637
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 14 - n. 3
  • Publication date: 1998/11

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