Loquat

MATURITY & QUALITY

Maturity Indices

Change of skin color from green to yellow to orange is the main index of maturity and ripeness stage. Loquats that ripen fully on the tree taste better than those picked partially-ripe. Ideally, loquats should be harvested when fully yellow but firm.

Quality Indices

• Fruit size
• Yellow to orange color intensity and uniformity
• Firmness, absence of defects and decay
• Fully-ripe loquats are very sensitive to physical damage and require very careful handling
• Loquats with higher total sugars content (above 10%) are preferred by most consumers. Loquats are rich in carotenoids, including provitamin A

TEMPERATURE & CONTROLLED ATMOSPHERE (CA)

Optimum Temperature

0°C (32°F) for 2-4 weeks, depending on cultivar and ripeness stage.

Optimum Relative Humidity

90-95%; packaging in perforated plastic film helps reduce water loss.

Rates of Respiration

3-5 and 6-9 ml CO₂/kg·hr at 0°C (32°F) and 5°C (41°F), respectively. Loquat is a non-climacteric fruit.

To calculate heat production multiply ml CO₂/kg hr by 440 to get Btu/ton/ day or by 122 to get kcal/metric ton/day.

Rates of Ethylene Production

0.1-0.3 and 0.2-0.6 µl/kg·hr at 0°C (32°F) and 5°C (41°F), respectively

Responses to Ethylene

Exposure to ethylene may enhance loss of green color but does not influence flavor quality.

Responses to Controlled Atmospheres (CA)

Published research is insufficient to make a recommendation.