Fruit Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
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.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
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.
Physiological and Physical Disorders
Internal Browning. Internal flesh browning followed by tissue breakdown is enhanced by higher temperatures and longer durations of storage. Elevated CO2 concentrations (>10%) may induce internal flesh browning and skin brown spotting.
Russeting. preharvest skin blemish (brown stripes) that may appear on developing fruit; its severity depends on cultivar, season, and microclimatic conditions. Severely-affected loquats are discarded at the time of preparation for market.
Botrytis cinerea, Colletotrichum gloeosporioides, Pestalotiopsis funerea, and Phytopthora cactoarum have been isolated from loquats, especially those harvested from rainy areas. Control strategies include careful handling, prompt cooling, and maintenance of proper temperature and relative humidity during marketing.
Use of Materials
The UC Postharvest Technology Center grants users permission to download textual pages (including PDF files) from this World Wide Web site for personal use or to reproduce them for educational purposes, but credit lines and copyright notices within the pages must not be removed or modified.
Except for these specified uses, no part of the textual materials available on the UC Postharvest Technology Center Web site may be copied, downloaded, stored in a retrieval system, further transmitted or otherwise reproduced, stored, disseminated, transferred or used, in any form or by any means, except as permitted herein or with the University of California's prior written agreement. Request permission from UC Postharvest Technology Center. Distribution for commercial purposes is prohibited.
The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.