Effects Of Coating And Different Packings On Postharvest Loquat Fruit

We took loquat fruit as the experimental material and studied the konjac glucomannan coating, the composite of chitosan and konjac glucomannan coating, and different packagings on maintaing the quality of postharvest fruit. The aim of our study is to find practical treatments in preventing loquat quality decline, understanding the effects of efficient methods on maintaining postharvest physiology,providing solutions and theoretical supports for postharevsted loquat. The main results were as follows:The effects two concentration konjac glucomannan (KGM) coating for posthavested loquat were performed. Our results showed that KGM have very good effects on preservation fruit quality during storage. KGM can effectively slow down the decay rate, the weight loss, slow down the decline of soluble solids, titratable acid and vitamin C in the process of storage, keep the fruit flavor. The best one on loquat fruit preservation is using 0.5% of the KGM coating.With the composite chitosan and KGM coating on postharvest loquat, we found that 0.5% of chitosan + 0.5% KGM and chitosan 1% + 0.5% KGM treatment can both achieve very good preservation effect. However, with 1% chitosan + 0.5% KGM treatment is best, can not only keep the fruit physiological quality, to maintain the fruit color, appearance, reduce fruit browning has very good effect in the storage process.To create a rational basis for reducing postharvest commercial loss of loquat fruit, we compare six methods of preservation. These include: i) wrapping with sterile non-woven gauze, ii) wrapping withexpanded polyethylene, iii) enclosing in a paper bag, iv) wrapping with polyethylene foam fruit net, v)coating with 0.5% aqueous KGM, and vi) coating with 1% aqueous KGM.Compared with the controls, all six treatments significantly reduced the rate of fruit decay andextended fruit shelf life.They also reduced weight loss, and slowed the losses of total soluble solids,titratable acidity and ascorbic acid. Higher levels of superoxide dismutase (SOD) and catalase (CAT) wereassociated with treatments that had better sensory quality. In general, konjac glucomannan coatings showed lower rates of decay and maintained higher levels of total soluble solids, titratable acidity andascorbic acid over thefirst 21d. Wrapping in sterile non-woven gauze (food grade) was suggested as the most convenient method and its effect on storage was also very significant. Polyethylene foam fruit net was best for preventing fruit decay. On the whole, wrapping fruits with polyethylene foam fruit net,orsterile non-woven gauze and coatings with KGM are all promising and practical ways in which to extend the postharvest shelf life of loquat fruit.