| Autor: |
Shah HMS; Horticulture, School of Science, Edith Cowan University, 270 Joondalup Drive, Joondalup 6027, Australia., Khan AS; Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Pakistan., Singh Z; Horticulture, School of Science, Edith Cowan University, 270 Joondalup Drive, Joondalup 6027, Australia., Ayyub S; Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Pakistan. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2023 Mar 20; Vol. 12 (6). Date of Electronic Publication: 2023 Mar 20. |
| DOI: |
10.3390/foods12061329 |
| Abstrakt: |
Loquat ( Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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