关键词: 枇杷, 品种, 果实, 品质, 耐贮性

Abstract: The differences of physico-chemical indicators of five loquat cultivars in Fujian province were compared, and the relationship between fruit quality and storability was studied. The results showed that the storability of loquat fruit is related with content of loquat fruit water, protopectin, titratable acid and fruit firmness. The lower the water content, the higher the protopectin and titratable acid content. Meanwhile, the stronger the fruit firmness, the better the storability. The contents of sugar and vitamine C are not directly relative with storability. The total soluble solid, lignin and cellulose mainly affect the edible quality of loquat fruit. The ratio of sugar to acid and the soluble solids to total acid are the main indexes for scaling fruit quality.

Key words:  , loquat； varieties； fruit； quality； storability；