Abstract: Loquat fruits (Eriobotrya japonica Lindl.cv.Dahongpao) were seal-packaged with different thickness of polyethylene film (0.01 -0.02 and 0.03mm,with no film packaging as control ) and stored at 1℃ and 20℃.At both temperatures .film packaging significantly inhibited water loss and fruit shrinkage.In fruits stored at 1℃, film packaging delayed the decrease of total soluble solids.titratable acid and vitamin C contents while showed no significant effect on fruit decay,thereby kept the fresh quality.While stored at 20℃ film packaging significantly increased the decay of fruits.this might be related to the accumulation of CO2 and C2H4 with in the packaging bags,which induced physiological disorder and accelerated senescence of fruits.These results indicated that loquat fruits could be stored at 1 ℃ in 0.01 ~0.03mm PE bags wigh good quality for more than 20 days.

Key words: Loquat fruits Film packaging Storage