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Preserving postharvest storage quality of fresh loquat fruits by using different bio-materials

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Preserving postharvest storage quality of fresh loquat fruits by using different bio-materials

10$

İbrahim Kahramanoğlu 

Abstract

Loquat fruits are known to have high nutritional contents and phytochemicals which are attributed with its health benefits. However, its storage life is reported to be very limited which negatively affect its marketability and consumption. Present study aimed to investigate the influence of seven different bio-materials or the combination of bio-materials on the postharvest life and storage quality of loquat (Eriobotrya japonica Lindl.) fruits var. ‘Morphitiki’. The tested bio-materials or the combinations of current works was (1) OFI—Oputia ficus-indica extract; (2) OFI + Ns—Oputia ficus-indica extract + Nigella sativa oil; (3) OFI + PEx—Oputia ficus-indica extract + propolis extract; (4) OFI + C—Oputia ficus-indica extract + cinnamon oil; (5) Ns—Nigella sativa oil; (6) PEx—propolis extract and (7) CcEx—Chrysanthemum coronarium flower extract. As expected, weight loss showed an increasing tendency during storage period. Results showed that all of the tested bio-materials were effective in maintaining the postharvest quality of loquat fruits by reducing weight loss, positively affecting fruit firmness, preventing fruit browning and reducing decay incidence. Results suggested that loquat fruits can be stored with an acceptable quality for up to 35 days at 4 ± 1 °C and 95% relative humidity conditions, when treated with 0.5% Nigella sativa oil (Ns) or 0.5% propolis extract (PEx).

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Year 2020
Language English
Format PDF
DOI 10.1007/s13197-020-04333-5