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

Abstract Background Loquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes peeling processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the shelf life quality harvested at commercial (80% yellow color) was peeled stored 5 °C 10 days. role sugars, organic acids phenols composition observed through depth qualitative analysis. In addition, several analyses carried out determine minimal fruit. Results fruits ripening stage performed good palatability flesh color persistency. Late genotypes shown a low rate pulp oxidation decay, while early not suitable fresh-cut. Genotype had great influence weight loss, ?-carotene content, respiration, ascorbic acid total content during life. Conclusions This work shows how amount sugars an intrinsic characteristic genotype influences processed. higher values glucose, sorbitol accumulated cv ‘Nespolone Trabia’ contributed reduction chilling injury oxidative stress after cutting. Graphical