Abstract
Loquat fruits, highly valued by consumers for their characteristic aroma and pleasant taste, have a short post-harvest life and are susceptible to mechanical damage, loss of firmness, and initial organoleptic characteristics. The aim of this work was to develop a drying method suitable for storing loquat fruits in polyamide/polyethylene (PA/PE) bags containing two gaseous mixtures (treatments): MAPN2 (100% N2) and MAPP (21% O2 and 0.04% CO2), at room temperature (20 ± 1 °C) for at least 2 months. The effects of these conditions on the physico-chemical, microbiological, proximate, and sensory properties of fruit stored over a 50-day time interval were studied. The results showed that convective tray dehydration treatment at 70° for 12 h had good drying efficiency for loquat slices. In addition, the MAPN2 packaging limited the browning of the slices, keeping the microbial groups below the detection limits, with a clear positive effect on some minerals and vitamins, which were higher in concentration compared to the MAPP-packed samples. From an applicative point of view, the tray drying method for loquat fruits is useful on a small scale but could also be easily industrialized.
Highlights
Loquat (Eriobotrya Japonica Lindl.) is a subtropical evergreen fruit tree belonging to the Rosaceae family originating from southeastern China
The results of the color study (Table 1) show that the brightness (L*) of the pulp is higher in white-fleshed fruit (Claudia) than in yellow-fleshed fruit (Peluche), reflecting the more intense color, which depends on the higher accumulation of carotenoids [42]
The results of our observations represent an improvement compared to the behavior of fresh-cut, non-dehydrated loquat fruit, which with these studies, our work shows a greater reduction in vitamin A and C content just after the dehydration process, which lasted a total of 12 h
Summary
Loquat (Eriobotrya Japonica Lindl.) is a subtropical evergreen fruit tree belonging to the Rosaceae family originating from southeastern China. The fruit is subject to several physiological disorders, such as purple spot and russeting, that cause the loss of commercial value by affecting the visual appearance in many areas where loquat is grown [10,11]. The development of these chilling-related diseases and disorders limits loquat storage life and reduces consumer acceptance of this fruit. Processing adds value, but increases returns on produce as well It further increases market opportunities and improves shelf life to tackle seasonality and perishability [13]
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