Bioscience Methods 2024, Vol.15, No.5, 207-215 http://bioscipublisher.com/index.php/bm 209 Figure 1 The antioxidant system involved in the control of ROS during cold storage of loquat (Adopted from Zhang et al., 2022) Image caption: SOD, superoxide dismutase; CAT, catalase; APX, ascorbate peroxidase; GPX, glutathione peroxi-dase; PRX, peroxiredoxin; TRX, thioredoxin; MDHA, monodehydroascorbate reductase; MDHAR, dehydroascorbate reductase; DHA, dehydroascorbate; DHAR, dehydroascorbate reductase; GR, glutathione reductase; GSH, reduced glutathione; GSSG, oxidized glutathione; AsA, ascorbic acid (Adapted from Zhang et al., 2022) 3.2 Modified atmosphere packaging (MAP) Modified Atmosphere Packaging (MAP) is another effective technique for extending the shelf life of loquat fruit. MAP involves altering the atmospheric composition around the fruit to slow down respiration and delay spoilage. Research has demonstrated that MAP can significantly reduce water loss and maintain the organic acid levels in loquat fruit, although it may not significantly affect total sugars. Different gas compositions in MAP, such as high nitrogen or low oxygen environments, have been tested. For instance, packaging loquat in 100% nitrogen (MAPN2) has been shown to limit browning and microbial growth, thereby preserving the fruit's sensory and nutritional qualities. However, the storage temperature is crucial, as higher temperatures can lead to increased decay even under MAP conditions (Palumbo et al., 2022). 3.3 Chemical treatments and their role Chemical treatments are often employed to control microbial decay and physiological disorders in loquat fruit. These treatments can include the application of fungicides, antioxidants, and other chemical agents. For example, konjac glucomannan coatings have been found to significantly reduce decay rates and maintain higher levels of total soluble solids, titratable acidity, and ascorbic acid in loquat fruit (Liu et al., 2019). Additionally, chemical treatments can be combined with other preservation methods, such as cold storage and MAP, to enhance their effectiveness. The use of chemical treatments, however, must be carefully managed to avoid residues that could affect consumer health and safety (Ding et al., 2006). 3.4 Drying and dehydration techniques Drying and dehydration are traditional methods used to extend the shelf life of loquat fruit by reducing its moisture content, which inhibits microbial growth and enzymatic activity. Convective tray drying, for instance,
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