Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily

Abstract

Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.

Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit

“…with other gases seems to improve the shelf-life of the fruit by influencin transmission. In addition, previous studies [5] report consumer prefere larger fruits, although with unaltered organoleptic characteristics.…”

“…In fact, according to different studies [39,49,50], the N 2 alone or in combination with other gases seems to improve the shelf-life of the fruit by influencing water vapor transmission. In addition, previous studies [5] report consumer preferences towards larger fruits, although with unaltered organoleptic characteristics.…”

“…Here, loquat blooms in fall and early winter, and its white flowers give birth to spherical-oval red or white-fleshed pomes during late spring and early summer [4]. Loquat fruits are very aromatic with a pleasant taste [5], are a remarkable source of antioxidant phytochemicals, and may have chemopreventive effects at dietary amounts [6]. On the other hand, loquat fruit has a very short postharvest Among the natural anti-browning agents extensively used to control browning citric acid and ascorbic acid are weak organic acids found in fresh fruits and vegetables [26].…”