Bioscience Methods 2024, Vol.15, No.5, 207-215 http://bioscipublisher.com/index.php/bm 210 has been shown to be effective in preserving loquat slices. This method involves drying the fruit at 70 °C for 12 hours, which has been found to maintain good drying efficiency and preserve the fruit's physico-chemical and sensory properties. When combined with MAP, particularly with high nitrogen environments, the dried loquat slices exhibited limited browning and maintained higher concentrations of certain minerals and vitamins (Tinebra et al., 2022). These techniques are not only useful on a small scale but can also be industrialized for larger-scale applications. In summary, traditional post-harvest preservation techniques such as cooling and cold storage, MAP, chemical treatments, and drying and dehydration play crucial roles in reducing post-harvest losses of loquat fruit. Each method has its advantages and limitations, and often, a combination of these techniques is employed to achieve optimal results in preserving the quality and extending the shelf life of loquat fruit. 4 Emerging Preservation Techniques 4.1 Nano-coating and edible films Nano-coating and edible films have emerged as promising techniques for extending the shelf life of loquat fruits. These coatings, often made from biopolymers, provide a biodegradable alternative to traditional preservation methods. Nanoemulsion coatings, in particular, have shown significant potential due to their enhanced mechanical and barrier properties. They offer protection against moisture loss, respiration, and microbial spoilage, thereby maintaining the physicochemical quality of loquats during storage and transportation (Flores-Lopez et al., 2016). Additionally, incorporating antioxidants and antimicrobials into these coatings can further enhance their effectiveness by providing controlled release of these compounds, thus extending the shelf life and improving the nutritional quality of the fruits. 4.2 Use of natural antimicrobials and antioxidants Natural antimicrobials and antioxidants are increasingly being used to preserve the quality of loquat fruits post-harvest. Chitosan, a natural biopolymer, has been particularly effective in enhancing the activities of antioxidant enzymes such as superoxide dismutase and catalase, while inhibiting enzymes responsible for oxidative stress and membrane damage. This treatment not only extends the storage life of loquats but also preserves their membrane integrity and reduces enzymatic browning. Other natural compounds, such as konjac glucomannan, have also been shown to reduce decay rates and maintain higher levels of total soluble solids, titratable acidity, and ascorbic acid in loquats (Cvanić et al., 2023). 4.3 Innovative storage systems (smart packaging, sensors, etc.) Innovative storage systems, including smart packaging and sensors, are being developed to monitor and maintain the quality of loquat fruits during storage and transportation. These systems utilize advanced technologies such as image analysis, electronic noses, and near-infrared spectroscopy to provide real-time, non-destructive monitoring of fruit quality. Smart packaging materials, often enhanced with nanotechnology, offer improved gas and mechanical properties, which help in maintaining the freshness and extending the shelf life of loquats (Pace and Cefola, 2021). These technologies are particularly useful for long-distance transportation, ensuring that the fruits reach consumers in optimal condition. 4.4 Impact of technological advancements on shelf-life extension Technological advancements in post-harvest preservation have significantly impacted the shelf life of loquat fruits. The integration of nanotechnology in packaging and coating materials has provided new insights and solutions for extending the storage period and improving the post-harvest quality of loquats. These advancements have addressed the limitations of conventional methods, such as high costs and residue issues, by offering more efficient and sustainable alternatives. The use of natural antimicrobials and antioxidants, along with innovative storage systems, has further contributed to reducing post-harvest losses and maintaining the nutritional and sensory quality of loquats (Palumbo et al., 2022). Overall, these emerging preservation techniques hold great promise for enhancing the shelf life and marketability of loquat fruits. Palumbo et al. (2022) demonstrated that certain yeast strains produce lytic enzymes, such as protease, glucanase, and chitinase, that can effectively degrade the cell wall of phytopathogenic fungi. These enzymes target key structural components of the fungal cell wall, including chitin, mannoproteins, and β-glucans, breaking down the
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