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

Chemical and Biological Technologies in Agriculture

Table 3 Organic acids, citric, malic, succinic and ascorbic acids in minimal processed loquat fruit (cvs. ‘San Filippara’, ‘Tanaka’, ‘Nespolone di Trabia’) immediately after harvest

	Days	Citric (mg 100 g FW⁻¹)	Malic (mg 100 g FW⁻¹)	Succinic (mg 100 g FW⁻¹)	Ascorbic (mg 100 g FW⁻¹)	Total (mg 100 g FW⁻¹)
San Filippara	0	104.8c	509.5c	26.8b	0.056b	1112.29a
San Filippara	7	96.8d	389.5e	16.34d	0.016c	658.29d
Tanaka	0	160.2a	643.11b	25.45b	0.087a	892.68b
Tanaka	7	130.2b	443.23d	15.12d	0.017c	592.68
Nespolone di Trabia	0	90.3d	928.24a	29.4a	0.079a	998.8a
Nespolone di Trabia	7	81.3e	528.24c	19.11c	0.059b	798.8c