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Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases. [ABSTRACT FROM AUTHOR]

Guava being highly chilling sensitive fruit exhibits limited storability. In two separate studies, guava cv. Sandhuri fruit treated with L‐arginine (0, 1, 2, or 3 mM) were kept at either 10 ± 1°C with 90 ± 5% RH (Study‐1) and 5 ± 1°C with 90 ± 5% RH (Study‐2). Results indicated that application of 1 mM arginine was effective for maintaining higher firmness (16.17 N), total soluble solids (4.9°Brix), carotenoids (3.01 mg 100 ml−1 FW) at 10°C. However, no signs of chilling injury (CI) were observed in guava when stored at 10°C. During study‐2, application of 1 mM arginine to guava fruit significantly retained higher fruit firmness (29 N), marketability (58.3%), anthocyanins (0.13 ∆A g−1 FW), phenolic contents (647 mg GAE 100 g−1 FW) with reduced CI during storage at 5°C than control. Conclusively, the application of 1 mM arginine enhanced chilling tolerance and maintained the quality of guava fruit kept at 5°C for 24 days. Practical applications: The major constraint of guava industry is short postharvest life which limits long‐term storage and distant marketing. Cold storage of guava at low temperature causes chilling injury and reduces fruit quality. Present work identified that pre‐storage application of L‐arginine (1 mM) helpful for mitigating chilling injury and maintaining fruit quality at low storage temperature (5°C). The technology can be implemented in the guava industry for long storage and transport to distant markets. [ABSTRACT FROM AUTHOR]

The effect of Aloe vera (ALV) coating was studied on chillies at 10 ± 1°C for 28 days. ALV gel-coated chillies showed reduced weight loss, disease incidence, red chili percentage, respiration rate, electrolyte leakage, hydrogen peroxide, and superoxide anion contents. The ALV coating maintained general acceptance in terms of visual quality and marketability index with higher chlorophyll contents, ascorbic acid contents, total phenolic contents, and total antioxidants. In addition, ascorbate peroxidase, catalase, superoxide dismutase, and peroxidase activities were markedly higher in coated chillies compared to control. The biochemical attributes such as soluble solids content, acidity, sugar: acid ratio, and juice pH were non-significantly affected by ALV application; however, the said attributes were comparatively higher in contrast to control. In conclusion, ALV edible coating could be used as an eco-friendly approach for delaying senescence and maintaining the postharvest quality of green chillies up to 28 days. Practical applications: Green chilies being highly perishable exhibit limited postharvest life with rapid loss of water, shrivelling, wilting, disease incidence, and reduced consumer acceptability. ALV gel coating significantly delayed postharvest senescence, reduced disease spread, maintained higher antioxidant activities of green chilies during cold storage. Therefore, ALV coating [50%] would be the suitable alternative to synthetic preservatives for extending the storage life and conserving the quality of green chilies. [ABSTRACT FROM AUTHOR]

The present studies were conducted to investigate the effects of different concentration of neem leaf extract (NLE) (control, 10%, 20% and 30%) on physiological, biochemical, antioxidant properties, and fruit quality attributes of Shamber grapefruit during cold storage at 10 °C up to 43 days. Weight loss, peel weight, juice weight, rag weight, ascorbic acid, total sugars (TS), reducing sugars (RS), non-reducing sugars (NRS), total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio and enzyme activities such as superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) were determined. NLE treatments showed significant effect on postharvest quality attributes of Shamber grapefruit. NLE-treated grapefruit (30%) reduced the weight loss (16%), and retained maximum peel weight (9.02%), juice weight (25.56%) and rag weight (19.21%) than untreated control fruit. Moreover, high level of ascorbic acid, TSS, TA, and lower level of TS, RS and NRS were observed in NLE (30%) treated fruits. Enzymatic activities of SOD, POD and CAT of stored grapefruit were highly significant in NLE (30%) treated grapefruit during storage period compared to control. In conclusion, pre-storage NLE (30%) application was the most effective in maintaining various physiochemical properties such as weight loss, ascorbic acid, TS, RS, NRS, TSS, TA, TSS:TA ratio and increasing the antioxidative responses (SOD, POD and CAT) up to 43 days by extending the shelf life of Shamber grapefruit. [ABSTRACT FROM AUTHOR]

The Kinnow is the extensively cultivated variety of citrus fruit and a common name of mandarin (Citrus reticulate L.) in Pakistan. Being a non-climacteric fruit, it keeps low storage life even in cold storage, because some physiochemical changes may lose its quality. The current study was planned to check the efficacy of plant extracts in comparison with commercial fungicide to enhance the storage life of Kinnow mandarin. Findings regarding the comparison of plant extracts and fungicide (Thiabendazole) indicated that 60% Aloe vera extract showed similar results as synthetic fungicide (TBZ) and controlled fruit decay up to 6.25%. The fruits of same treatment also showed better biochemical characteristics of fruit quality after storage of 90 days. The minimum changes in juice weight, TSS, titratable acidity and ascorbic acid were recorded in Aloe vera extract treated fruits. Fruits coated with 60% Aloe vera extract also maintained higher levels of total phenolic (225.7 mg GAE 100g- 1), antioxidant (76.3%) and enzyme activities of catalase (19.1 mg-1 protein), peroxidase (0.80 mg-1 protein), and superoxide dismutase (130.4 mg-1 protein) during storage. It was evaluated that 60% Aloe vera extract proved valuable for long term storage of Kinnow mandarin and to minimize the rotting of fruit during storage and its performance was almost at par to commercial fungicide and maintained the fruit quality related parameters. Hence it can be recommended to overcome the storage issues of Kinnow fruits. [ABSTRACT FROM AUTHOR]

Pericarp browning is known as one of the leading problems during the supply chains of litchi fruit. The effects of pre-storage kojic acid (KA) application on pericarp browning, activities of antioxidative enzymes in the pericarp tissues, and the quality attributes, soluble solid concentrations, titratable acidity and ascorbic acid concentrations of the flesh of ‘Gola’ litchis have been investigated. Fruit were treated with 2, 4 or 6 mmol L −1 KA and stored at 5 ± 1 °C with 90 ± 5% relative humidity for 20 d. Fruit treated with 4 mmol L −1 KA had reduced fruit weight loss and fruit decay; while, 6 mmol L −1 KA delayed pericarp browning by maintaining higher total anthocyanin and phenolic concentrations, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Reduced malondialdehyde, and hydrogen peroxide concentrations, and activities of oxidative enzymes such as peroxidase and polyphenol oxidase were also observed in 6 mmol L −1 KA-treated fruit. In contrast, activities of ascorbate peroxidase, catalase and superoxide dismutase enzymes were found to be higher in pericarp tissues of fruit subjected to 6 mmol L −1 KA application. Moreover, soluble solid concentrations, titratable acidity, ascorbic acid concentrations and sensory characteristics were also higher in 6 mmol L −1 KA-treated litchi fruit. In conclusion, pre-storage application of 6 mmol L −1 KA to litchi fruit delayed pericarp browning and maintained activities of antioxidative enzymes. [ABSTRACT FROM AUTHOR]

The present study was conducted to investigate the influence of oxalic acid on pericarp browning, biochemical quality, antioxidative and enzymatic changes in litchi cv. 'Gola' fruit under extended cold storage, which has not been studied extensively. Postharvest application of 2 mM oxalic acid reduced fruit weight loss and delayed pericarp browning by maintaining higher anthocyanin contents, as compared with control. Activities of polyphenol oxidase and peroxidase enzymes in litchi peel as well as pulp tissues were reduced in fruit treated with 2 mM oxalic acid during 28 days of cold storage. Activities of antioxidative enzymes (superoxide dismutase and catalase) and level of total phenolic contents and total antioxidants in litchi peel as well as pulp tissues were significantly higher in 2 mM oxalic acid-treated fruit. In conclusion, postharvest application of 2 mM oxalic acid significantly delayed pericarp browning and maintained better quality of litchi cv. 'Gola' fruit during cold storage. Practical Applications Pericarp browning of litchi fruit is associated with postharvest oxidative stress, which deteriorates its quality, long-term storability and commercial value. Postharvest application of oxalic acid has been found to be a useful strategy to overcome the issue of pericarp browning and enhance antioxidative potential of litchi under low temperature storage; thereby, applicable to commercial supply chains for domestic and export markets. Furthermore, this study may facilitate in understanding the changes in antioxidative potential and enzymatic activities during cold storage with gradual browning in pulp as well as peel tissues of litchi. [ABSTRACT FROM AUTHOR]

The role of putrescine (PUT) in regulating fruit softening, antioxidative enzymes and biochemical changes in fruit quality was investigated during ripening and cold storage of mango (Mangifera indica cv. Samar Bahisht Chaunsa). Fruit were treated with various PUT concentrations (0.0, 0.1, 1.0 and 2.0mM) and were allowed to ripen at 32±2°C for 7 days, or stored at 11±1°C for up to 28 days. Respiration rate and ethylene production were measured daily during ripening and cold storage. Cell wall degrading enzymes such as exo-polygalacturonase (exo-PG), endo-polygalacturonase (endo-PG), pectin esterase (PE), endo-1,4-β-d-glucanase (EGase), antioxidative enzymes including superoxide dismutase (SOD), peroxidase (POX), and catalase (CAT), fruit firmness as well as biochemical fruit quality characteristics were estimated during ripening and cold storage at 2 and 7 day intervals, respectively. PUT treatments reduced respiration rate, ethylene production and maintained higher fruit firmness during ripening as well as cold storage. PUT-treated fruit exhibited significantly suppressed activities of cell wall enzymes (exo-, endo-PG and EGase), but retained higher PE activity during ripening and cold storage. Total phenolic and antioxidant contents were significantly higher in PUT-treated fruit during ripening as well in the cold storage period than in the controls. Activities of antioxidative enzymes (CAT, POX and SOD) were also significantly higher in PUT-treated fruit during ripening as well as cold storage. SSC and SSC:TA were lower in PUT-treated fruit, while TA and ascorbic acid content showed the reverse trend. In conclusion, pre-storage 2.0mM PUT treatment inhibited ethylene production and suppressed the activities of cell wall enzymes, while resulting in higher activities of antioxidative enzymes and maintaining better fruit quality during ripening and cold storage. [ABSTRACT FROM AUTHOR]

To investigate the impact of locality and orchard management on fruit quality, ‘Samar Bahisht Chaunsa’ fruit harvested from two commercial orchards were stored at 11°C and 80%–85% RH for 4 weeks. Physical fruit quality, fruit rot, and disorders were not influenced by locality. However, at the ripe stage, fruit harvested from orchard-1 exhibited reduced respiration rate (5.84 mmole kg−1h−1), higher peel color (3.35), pulp color (7.33), aroma (6.66), taste (7.33), flavor (7.33), SSC:TA ratio (139.1), reducing (4.06%), non-reducing (10.38%), and total sugar (14.99%) contents. In conclusion, quality of mango fruit following cold storage is significantly influenced by locality and orchard management. [ABSTRACT FROM AUTHOR]

Trees of citrus cvs 'Lane Late' and 'Valencia Late' oranges were sprayed ten days before anticipated harvest with salicylic acid (SA) at different concentrations (2, 3, 4, 6, 8, 9 mM). Fruits were harvested and stored at 5°C for 93 days to investigate the effects of SA on fruit rot, chilling injury and quality relating parameters such as rind and fruit firmness as well as sugar and organic acid contents. Fruits were analyzed before storage and after 31,62 and 93 days of storage and found that SA at 8 mM and 9 mM reduced fruit rot from 16.93% to 6.06% and 12.78% to 5.12% in 'Lane Late' and 'Valencia Late', respectively. Chilling injury was significantly reduced at 8mM and 9mM treatments. Textural properties relating to rind puncture, rind tensile and fruit firmness forces showed that treated fruits were significantly firmer than those of control. Maintained contents of SSC, TA, individual sugars and organic acids in treated fruit with higher doses after 93 confirmed preliminary findings such as SA has anti-senescent effect. Our research suggests that pre-harvest spray of SA can be used effectively to minimize the postharvest/storage losses of sweet oranges cultivars. [ABSTRACT FROM AUTHOR]

Occurrence of postharvest pericarp browning and rapid decay limit the postharvest storage life of litchi fruit. Effect of low temperature storage on the physico-chemical characteristics of two commercial litchi cultivars 'Bedana' and 'Serai' stored at 5°C for 0, 7, 14, 21 and 28 days were investigated. Incidence of pericarp browning, disease severity and fruit physicochemical characteristics were determined immediately after each removal. During cold storage fruit firmness (15-5.1 N), weight loss (7.06-1.92%), aril: stone ratio (15.3-11.7) and sensory values of fruit decreased, whereas fruit pericarp browning index (0.33-3.25), postharvest disease index (0.5-2.4) and fruit cracking (0.08-1.16%) increased. Fruit weight loss, pericarp browning and disease severity were higher in 'Serai' than 'Bedana' fruit. The fruit of cv. 'Bedana' showed better aril: stone ratio (23.07), firmness (2.1 N), pH (4.15), SSC (19.04%), TA (0.14%), total sugars (12.11%) and ascorbic acid (44.8 mg 100 g-1) contents than 'Serai'. Fruit flavour, texture and aroma changed rapidly during cold storage in 'Serai' than 'Bedana'. The pH of fruit juice showed slightly increasing trend during the whole span of storage, while SSC (20.4-17.4%), TA (0.23-0.05%), ascorbic acid (55-32.8 mg 100g-1), total sugars (13.5-10.5%) and phenolics (0.71-0.45 μg 100 g-1) showed decreasing trend. Litchi cv. 'Bedana' exhibited higher total phenolic contents (0.71 μg 100 g-1) than 'Serai' (0.55 μg 100 g-1). The fruit of cv. 'Bedana' were found superior having less weight loss, pericarp browning index and disease severity index, with higher aril: stone ratio, flavour, texture, aroma, pH, SSC, TA, ascorbic acid, total sugars and phenolic contents. Results suggest that postharvest pericarp browning and fruit quality deterioration can be delayed by cold storage. [ABSTRACT FROM AUTHOR]