Modified atmosphere packaging maintains postharvest quality of loquat fruit

Abstract

Abstract The effects of modified atmosphere packaging (MAP) on the storage life of loquat fruit (Eriobotrya japonica Lindl. cv. Mogi) were investigated. Fruit in MAP had minimal water loss (0.9–1.5%), while perforated polyethylene (PE) packaged fruit had 8.9% water loss after storage for 60 days at 5 °C. MAP significantly retained loquat organic acid levels, although 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 °C) sustained severe decay, and MAP increased the incidence of decay. Bagging loquats with 20 μm thickness PE at 5 °C resulted in an in-bag atmosphere of approximately 4 kPa O2 with 5 kPa CO2, and in the highest scores for appearance and chemical compounds. Loquat fruit packaged under these atmosphere conditions could be stored for 2 months at 5 °C with a higher quality and minimal risk of disorder development.