Abstract
Loquat, a non-climacteric fruit, is well known for its taste, juiciness and high nutrition value. Loquat is mainly consumed as fresh fruit and the important quality attributes are skin color, flesh firmness, soluble solids content, acidity and soluble solids content/acidity ratio. It has a short shelf life at ambient temperatures and is susceptible to various physical, mechanical and nutritional losses. A number of technologies have been evaluated for extending the shelf-life of loquat fruit and include cold storage, controlled atmosphere storage, modified atmosphere packaging, edible coatings, chemical and heat treatments.
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