Abstract
Loquat is an important fruit widely cultivated worldwide with high commercial value. During loquat fruit development, ripening, and storage, many important metabolites undergo dramatic changes, resulting in accumulation of a diverse mixture of nutrients. Given the value of loquat fruit, significant progresses have been achieved in understanding the metabolic changes during fruit ripening and storage, as well as postharvest technologies applied in loquat fruit in recent years. The objective of the present review is to summarize currently available knowledge and provide new references for improving loquat fruit quality.
Highlights
Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen fruit tree originated in south China
The whole development process can typically be divided into five stages, including immature green (IMG) at 92 days postanthesis, mature green (MG) at 111 dpa, breaker (Br) at 117 dpa, orange (Or) at 124 dpa, and fully ripe (FR) at 130 dpa
The expression of phytoene synthase 1 (PSY1), ζ-carotene desaturase (ZDS), CYCB, and BCH in the peel and flesh of “Obusa” were upregulated during fruit ripening (Hadjipieri et al, 2017). These results suggest that the expression of EjPSY, EjCYCB, and EjBCH may play important roles in regulating carotenoids synthesis during loquat fruit ripening
Summary
Reviewed by: Vittorio Farina, University of Palermo, Italy Maria Valeria Lara, Universidad Nacional de Rosario, Argentina. Plant Metabolism and Chemodiversity, a section of the journal Frontiers in Plant Science. Loquat is an important fruit widely cultivated worldwide with high commercial value. During loquat fruit development, ripening, and storage, many important metabolites undergo dramatic changes, resulting in accumulation of a diverse mixture of nutrients. Given the value of loquat fruit, significant progresses have been achieved in understanding the metabolic changes during fruit ripening and storage, as well as postharvest technologies applied in loquat fruit in recent years. The objective of the present review is to summarize currently available knowledge and provide new references for improving loquat fruit quality
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