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ARS Home » Research » Publications at this Location » Publication #124708
Title: MODIFIED ATMOSPHERE PACKAGING MAINTAINS POSTHARVEST QUALITY OF LOQUAT FRUIT

Author
item DING, CHANG-KUI - ZAAS, ZHEJIANG, CHINA
item CHACHIN, K - OPU, OSAKA, JAPAN
item UEDA, Y - OPU, OSAKA, JAPAN
item IMAHORI, Y - OPU, OSAKA, JAPAN
item Wang, Chien

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/14/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: Loquat fruit are very perishable after harvest. Because of thin skin, the fruits are easily bruised during harvesting, transportation, and packing. In addition, moisture loss from the fruit is a serious problem, especially at high temperatures. These problems lead to shrivelling, discoloration, and decay of the fruit and shorten the storage life. The use of film packaging has reduced water loss and improved the appearance of the fruit after harvest. The atmosphere within the package can be modified by the respiration of the fruit resulting in lower concentration of oxygen and higher concentration of carbon dioxide. This modified atmosphere is beneficial in retarding the senescence and ripening of the fruit. We found that packaging of loquat fruit with polyethylene films significantly reduced water loss, retained organic acids, reduced physiological disorders, and extended their storage life. Information presented in this study is useful for other postharvest researchers and for the fruit industry.

Technical Abstract: The effects of modified atmosphere packaging (MAP) on the storage life of loquat fruit (Eriobotrya japonica Lindl. cv. Mogi) were investigated. MAP had minimal water losses (0.9-1.5%), while perforated polyethylene (PE) packaged fruit had 8.9% water loss after storage for 60 days at 5 degrees C. MAP had significant retained loquat organic acid levels; however, total sugars were not significantly affected. Lower gas permeance MAP increased fruit physiological disorders, including internal browning (or core-browning). Storage temperature was very important for loquat fruit in MAP conditions. Fruit stored at high temperature (20 degrees C) sustained severe decay and MAP increased the incidence of decay. Bagging loquats with 20 micro meters thickness PE at 5 degrees C modified the in-bag atmosphere condition to approximately 4 kPa oxygen with 5 kPa carbon dioxide, and resulted in the highest scores for appearance and chemical compounds. Loquat fruit packaged under this atmosphere condition could be stored for 2 months at 5 degrees C with higher quality and minimal risk of disorder development.