Relation of Harvest Date and Skin Color to Fruit Quality of Loquat 'Mogi' during Maturation

Uchino, Koji; Tatsuda, Yoshinobu; Sakoda, Kazuyoshi

doi:10.2503/jjshs.63.479

Cited by 8 publications

(10 citation statements)

References 3 publications

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“…Kaushik et al, (2002) also reported that TSS content of bael fruits increased continuously with growth and development. Similar trend in increasing of TSS in sapota fruits were observed by Paralkar et al, (1987), in loquat by Ulchino et al, (1994) and in guava by Patel et al, (2015). There reports are conformity to the present result in which wood apple fruits total soluble solids content increased continuously during growth and development.…”

Section: Total Soluble Solidssupporting

confidence: 80%

Studies on Bio-Chemical Changes in Wood Apple (Limonia acidissima L.) Fruits during Growth and Development

Kumar¹,

Deen²

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Total Soluble Solidssupporting

confidence: 80%

Studies on Bio-Chemical Changes in Wood Apple (Limonia acidissima L.) Fruits during Growth and Development

Kumar¹,

Deen²

2017

Int.J.Curr.Microbiol.App.Sci

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“…Therefore, the high respiration rate of the less ripe fruits (Table 1) may offer an explanation for the higher incidence of decay occurring in the less-ripe fruits. It should also be noted out that the flesh firmness of loquats was increased progressively during fruit ripening (Chachin et al, 1990;Uchino et al, 1994) and also Chachin et al indicated that loquat fruits contained much more pectate than water soluble pectin during ripening. The higher moisture content and the softer texture in less-ripe fruits may also contribute to the higher decay rate in those fruits.…”

Section: Resultsmentioning

confidence: 99%

“…The weight losses showed no significant difference by ripeness in spite of the fruit shriveling observed at the full-ripe stage. Uchino et al ( 1994) showed that the water content of loquat fruits decreased with advanced ripeness. We observed severer weight loss and overripe symptoms (shriveling) in the full-ripe fruit (stage 3) after 60 days of storage.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Cold Storage and Harvest Ripeness on the Quality and Chemical Composition of Loquat Fruits.

Ding

Chachin

Ueda

et al. 1997

FSTI

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L(xluat fruits (cv. Mogi) were harvested at three stages of ripeness (less-ripe, ripe, and full-ripe) and stored at 5'C to determine the optimal harvest ripeness for storage. During low-temperature storage, the weight of loquats at all three ripeness stages was decreasedj whereas the weight losses showed no significant difference with ripeness.The decay of less-ripe fruit was worse than that of ripe and full-ripe fruits. Loquats underwent a significant decrease in titratable acidity (TA), malic acid and sucrose contents, while total sugars (TS), polyphenols, citric acid, succinic acid and fumaric acid contents did not vary greatly and resulted in a significant increase in TS/TA ratios during storage at 5'C. Development of skin color and carotenoids occurred progressively during the first 30 days of storage at 5'C and then did not vary significantly. Fructose and glucose contents of loquats increased during the first 30 days but after that appeared to decrease slightly. The sorbitol content of loquats increased steadily, while galactose decreased to a trace level during storage. Based on the data from this study, harvest ripeness greatly affected the quality of loquats at harvest as well as during storage. Ripe fruit showed superior storage capacity compared to fruits harvested at less-ripe and full-ripe stages. Keywords:loquat, Eriobotrya japonica LINDL., harvest ripeness, cold storage, quality, fruit compositionThe quality of loquats is highly dependent on the degree of ripeness (Uchino et al, 1994). Loquats harvested in the fully ripe stage have the optimum quality; therefore, they are left on the tree until fully ripe unless they are to be used in jellies or for cooking (Shaw, 1980). However, in commercial situations where transport and shelf-life are involved, Ioquats are generally harvested at the eating-ripe stage before becoming fully ripe, which may result in reduced quality of the fruit.The effects of storage temperature on different loquat cultivars have been reported (Mukerjee, 1958;Shaw, 1980;Shinbori & Nakai, 1991). Cold storage of loquats will retard senescence and lengthen storage life. However, there was no indication regarding at what stage of ripeness loquats should be harvested to maintain high quality after storage.The appearance of skin color and contents of polyphenols, sugars and organic acids are the key components that contribute to a high quality of fresh loquat. However, Iittle information is available in the literature on those parameters during low-temperature storage. The objective of this study was to characterize the postharvest physical and chemical changes in loquat fruits in relation to ripeness at harvest. Materials and MethodsPlant materials The loquat (Eriobotrya japonica LINDL. cv. Mogi) fruits were obtained from the affiliated teaching farm of the College of Agriculture, Osaka Prefecture University, Osaka, Japan. The fruits were hand-picked and sorted into less-ripe, ripe and full-ripe stages (Table l) according to fruit surface color and the Hunter a values of '' ,, th...

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“…Another important acid is citric, which remains constant throughout fruit development (Uchino et al, 1994;Ding et al, 1998a;Lin et al, 1999;Amorós et al, 2003).…”

Section: Quality Parametersmentioning

confidence: 99%

Ethylene, Enzymatic and Respiratory Pattern Evolution in Loquat (Eriobotrya japonica (Thunb.) Lindl.) cv. Golden Nugget in the Last four Sequential Stages of Maturation

Cancino

2011

Chilean J. Agric. Res.

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There is some controversy regarding the respiratory pattern of loquat (Eriobotrya japonica [Thunb.] Lindl.). Thus in order to provide information on this aspect of loquat, fruit of 50-70 g, from cv. Golden Nugget were harvested in four stages of maturity: green (BBCH 709), color break (BBCH 801), yellow (BBCH 807), and orange (BBCH 809). The parameters evaluated in each stage were: soluble solids, titratable acidity, respiration, ethylene generation, and activity of the enzymes pectin methyl esterase (PME), peroxidase, polyphenoloxidase (PPO), polygalacturonase (PG), and cellulose, and the soluble solids:acidity ratio was calculated. The results show that ethylene concentration increased at the time of color break, which was not the case for the change in the respiratory rate. The activity of the peroxidase enzyme increased from the green stage to color break, while the enzymes PME, cellulase, and PG showed a constant reduction from the green to the orange stage, and PPO showed no change over the four stages studied. With regards to quality, from color break onwards soluble solids increased to 11.8 ºBrix and titratable acidity dropped from 0.67 to 0.28 g L -1 malic acid. Based on these results, the conclusion is that towards the end of its development loquat cv. Golden Nugget evidence enzymatic and ethylene behavior similar to that of climacteric fruits.

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Relation of Harvest Date and Skin Color to Fruit Quality of Loquat 'Mogi' during Maturation

Cited by 8 publications

References 3 publications

Studies on Bio-Chemical Changes in Wood Apple (Limonia acidissima L.) Fruits during Growth and Development

Studies on Bio-Chemical Changes in Wood Apple (Limonia acidissima L.) Fruits during Growth and Development

Effect of Cold Storage and Harvest Ripeness on the Quality and Chemical Composition of Loquat Fruits.

Ethylene, Enzymatic and Respiratory Pattern Evolution in Loquat (Eriobotrya japonica (Thunb.) Lindl.) cv. Golden Nugget in the Last four Sequential Stages of Maturation

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