Postharvest Biology and Technology of Loquat

  • Bisma Zargar
  • Mohammad Maqbool Mir
  • Shaiq Ahmad Ganai
  • Shabir Ahmad Mir
  • Manzoor Ahmad Shah
  • Shafat Ahmad Banday


Loquat, a non-climacteric fruit, is well known for its taste, juiciness and high nutrition value. Loquat is mainly consumed as fresh fruit and the important quality attributes are skin color, flesh firmness, soluble solids content, acidity and soluble solids content/acidity ratio. It has a short shelf life at ambient temperatures and is susceptible to various physical, mechanical and nutritional losses. A number of technologies have been evaluated for extending the shelf-life of loquat fruit and include cold storage, controlled atmosphere storage, modified atmosphere packaging, edible coatings, chemical and heat treatments.


Loquat fruit Cold storage Chilling injury Modified atmosphere packaging Flesh browning 1-Methylcyclopropene 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Bisma Zargar
    • 1
  • Mohammad Maqbool Mir
    • 2
  • Shaiq Ahmad Ganai
    • 1
  • Shabir Ahmad Mir
    • 1
  • Manzoor Ahmad Shah
    • 3
  • Shafat Ahmad Banday
    • 4
  1. 1.Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaIndia
  2. 2.Division of Fruit ScienceSher-e-Kashmir University of Agricultural Sciences and Technology of KashmirSrinagarIndia
  3. 3.Department of Food Science and TechnologyPondicherry UniversityPuducherryIndia
  4. 4.Division of Fruit ScienceSher-e-Kashmir University of Agricultural Sciences and Technology of KashmirJammu and KashmirIndia

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