Effect of chitosan coating incorporated with Torreya grandis essential oil on the quality and physiological attributes of loquat fruit

The loquat fruit is much appreciated for its nutritional properties and healthy benefits, but it has a short storage life. Utilization of essential oil incorporation with chitosan has been found to be effective for improving quality and postharvest life of fruit. In the present work, the effect of chitosan (1.0%, w/v) in combination with Torreya grandis essential oil (TEO) at concentrations of 0.5% and 1.0% (v/v) treatment on the fruit quality of loquat ( Eriobotrya japonica Lindl. cv. Tangxi) during storage (15 days, 25 °C) was explored. The results showed that among all the tested treatments 1.0% chitosan + 1.0% TEO was the best in keeping quality attributes and extending storage life of loquat fruit. This formulation retarded loss of fresh weight, preserved higher contents of total soluble solids and ascorbic acid, and reduced decay index and respiration rate. Meanwhile, this treatment exhibited better sensory quality, and inhibited the increase in polyphenol oxidase and peroxidase activities but improved superoxide dismutase activity. It can be suggested that the 1.0% chitosan + 1.0% TEO treatment delayed undesirable postharvest changes and kept the loquat quality, demonstrating its feasibility for loquat preservation.