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Table 1 Quality parameters of ‘Sanfilippara’, ‘Tanaka’ and ‘Nespolone di Trabia’ loquat fruit harvested at commercial ripeness (CM = 10% green ground-color 70% yellow and 20% orange color) and fully ripe (FR = 60% yellow and 40% orange color)

From: Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics and phenolic compounds

 

‘Sanfilippara’

‘Tanaka’

‘Nespolone di Trabia’

(CM)

(FR)

(CM)

(FR)

(CM)

(FR)

Peelability scorea

7.0a

5.2b

8.4a

5.1b

7.4a

5.4b

Ethylene production at 20 °C (μL C2H4 kg−1 h−1)

9.5a

2.3b

8.7a

1.9b

6.3a

1.7b

Crunchiness score (1–9)

9a

5.3b

9a

6.1b

9a

6.6b

Lutein content μg g1 (FW)

10.2a

5.1b

9.11a

4.2b

8.44a

3.6b

β-Carotene content mg g−1 (FW)

3.0a

5.2b

2.4a

4.6b

1.5a

4.3b

Flesh color change after peeling (20 min at 25 °C)

 L*

58.4a

53.3b

59.4a

53.6b

58.6a

53.2b

 a*

14.2a

11.2b

15.0 a

11.1b

14.7a

11.5b

 b*

44.6b

59.2a

50.2b

58.5a

49.6b

56.6a

 Flesh color change after peelingb

1.5b

5.1a

1.6b

4.6a

1.4b

3.8a

  1. aPeelability score: to 9 = high peelability a 1 = no peelability. Mean values of 30 fruit for each cultivar
  2. bFlesh color change after peeling (9–1) score: from 9 = very high to 1 = imperceptible. Mean values of 10 fruits for each cultivar and maturity stage (commercial ripeness CM and full ripeness FR). Different letters indicate significant differences between ripening stages and within genotype, at p ≤ 0.05