Abstract
The canning properties of 9 loquat (Eriobotrya japonica Lindl.) were investigated. The chemical components of fresh and canned fruit analyzed. The changes of these chemical components during and their effects on canning are discussed. Cultivars `Glory,' `For Treasure,' and `Big Red Gown' are found most suitable for canning with their yellow to orange flesh color, good flavor and texture. `Small Red Flower,' a small fruit cultivar, and `White Flower,' a milk color cultivar, did not seem very good for direct canning, but they did not seem bad for producing canned fruit cocktails. There were no correlation between the chemical components, including titrable acidity, total soluble solids, sugar, total phenols, activity of polyphendoxidase, pectin, and the sensory scores of the canned loquat.
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