Abstract:

The effect of carboxymethylation chitosan coating on the quality of loquat fruits “Zaozhong No. 6”
(Eriobotrya japonica LindI. cv. Zaozhong No.6) with 80% maturity during storage 8 ℃ was investigated to evaluate
its effectiveness to preserve loquat. The results showed that carboxymethylation chitosan coating delayed the
reduction of total soluble solid (TSS), total acids (TA) and VC, reduced fruit weight loss and lignin accumulation and
inhibited polyphenol oxidase (PPO) and phenylalanin ammo-nialyase (PAL) activities. This treatment was effective in
preserving the quality of loquat fruits and retard lignifications. Accordingly carboxymethylation chitosan coating will
have promising applications for loquat preservation.

Key words: loquat fruits, carboxymethyl chitosan, modification, preservation