Effect of packaging and coating on fruit quality changes of loquat during three cold storage regimes

Abstract

‘Palermitana’ loquat fruits ( Eriobotrya japonica Lindl.) were either coated with an edible coating or wrapped with an extensible PVC film. A third lot of fruits was used as control. Fruits were then cold stored at 2,4 and 8°C for 15 and 30 days plus 1 week of merchandising conditions at 20°C following each storage period. Upon removal, fruits were monitored for percent weight loss, overall appearance, chemical and physiological parameters (CO 2 and C 2 H 4 production) as well as rot incidence, flavour alterations and in-package concentrations of oxygen, carbon dioxide and ethylene. Wrapped loquats did not shrivel as packaging achieved a drastic reduction of weight loss, mainly in fruit stored at 2°C. Wrap was also beneficial in maintaining both the external appearance and the original flavour in both control and coated fruits. Coated fruits showed the highest weight loss and the worst appearance and taste. Chemical parameters and respiration rate were mainly affected by temperature. Carbon dioxide concentration within the package ranged from 0.3 to 1.2% and oxygen was about 20%, both in cold storage and in shelf-life periods. Our results show that film packaging could be a suitable tool for prolonging the storage life of loquat fruit.