EFFECT OF POSTHARVEST ANTI-OXIDANT TREATMENTS ON LOQUAT FRUIT DETERIORATION DURING STORAGE AT ROOM TEMPERATURE

As a result of physiological changes and senescence, susceptibility of loquat fruit to postharvest diseases increases during storage at room temperature. The present study investigated the effects of postharvest anti-oxidant treatments on the physiological changes and the incidence of decay during storage at room temperature. Fresh-picked loquat fruit were treated with four solutions, tap water (control), 5 mM salicylic acid (SA), 2000 ppm ascorbic acid (AsA) and 5 mM citric acid (CA). All fruit were dipped into the above solutions for 5 min, air dried and stored under room conditions (18±2°C and 55% RH). Respiration rate, total soluble solids (TSS), titratable acidity (TA), flesh firmness, weight loss and decay were evaluated at three-day intervals until decayed fruit reached more than 50%. The results showed that postharvest treatments with anti-oxidants (especially SA) slowed down the respiration rate and weight loss, and maintained higher levels of flesh firmness.