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

中文翻译：

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基因型对最小加工枇杷 (Eriobotrya japonica (Thunb.) Lindl.) 果实保质期行为的影响：糖、酸性有机物和酚类化合物的作用

意大利南部种植的枇杷品种因其持久的香气和味道等感官特性而受到消费者的青睐。研究了去皮和加工枇杷果实的适当成熟度指数，以增加微加工枇杷的扩散。在 5°C 下储存 10 天的去皮果实上研究了基因型对商业成熟期（80% 黄色）收获的最低限度加工枇杷果实保质期和质量的影响。通过深入的定性分析，观察了糖、有机酸和酚类成分的作用。此外，还进行了几项定性分析以确定最小加工水果的质量。在商业成熟阶段收获的枇杷果实表现出非常好的适口性和肉色持久性。保质期内的抗坏血酸和总酚含量。这项工作显示了作为基因型固有特征的糖和有机酸的组成量如何影响最小加工枇杷果实的质量。在 cv 'Nespolone Trabia' 中积累的葡萄糖、山梨糖醇和抗坏血酸的较高值有助于减少切割后的冷害和氧化应激。保质期内的抗坏血酸和总酚含量。这项工作显示了作为基因型固有特征的糖和有机酸的组成量如何影响最小加工枇杷果实的质量。在 cv 'Nespolone Trabia' 中积累的葡萄糖、山梨糖醇和抗坏血酸的较高值有助于减少切割后的冷害和氧化应激。