Agriculture Reference
In-Depth Information
Table 31.5.
Effect of calcium chloride on quality attributes of 'Surkh' loquat during 10 weeks of storage
at 4
◦
C.
Soluble
Solids (
◦
Brix)
Titratable
Acidity (%)
Firmness
(kg force
1
)
Ascorbic Acid
(mg/100 g)
Weight
Loss (%)
Browning
Index (%)
Treatment
Control
11.41
0.40
1.01
2.59
3.20
18.72
CaCl
2
(1%)
12.19
0.41
1.11
2.85
2.98
18.15
CaCl
2
(2%)
12.49
0.38
1.18
2.93
2.70
15.79
CaCl
2
(3%)
13.10
0.41
1.20
3.12
2.57
10.58
LSD
0.14
0.03
0.05
0.26
0.29
1.61
1
One kg force
9.81 Newton force.
Source: Adapted from Akhtar (2009); Akhtar et al. (2010).
=∼
Composition and nutritional profile
Loquat fruit composition and nutritional profile is presented
in Table 31.2. Loquat is a low-calorie (47 kcal/100 g) fruit
and is rich in potassium and vitamin A; it delivers ap-
proximately 1,500 IU per 100 g (51% of RDA or rec-
ommended dietary allowance). The fruit is also high in
phenolic flavonoids, for example, protocatechuic acid, hy-
droxybenzoic acid, epicatechin, ferulic acid, feruloylquinic
acid, coumaric acids, and chlorogenic acid. Chlorogenic
acid concentration is the highest in fully ripe loquat. These
compounds potentially protect the lungs and oral cavity
from tumors (Takuma et al., 2008).
The bioactive compounds and antioxidant capacity of lo-
quat fruit have been reported widely in the literature such
as bioactive compounds (Xu and Chen, 2011), carotenoids
(Zhou et al., 2007; Faria et al., 2009), and antioxidant ca-
pacity or potential (Ferreres et al., 2009; Xu et al., 2010).
Both cardiovascular disease and cancer are assumed to be
the consequences of oxidative damage, which may lead to
mutilation of macrobiomolecules such as DNA, lipids, and
Table 31.6.
Summary of processed products made from loquat.
Product
Processing Method
Reference
Nectar/jam
Loquats without seed are cooked for 10-15 min and stirred, then sugar is
added and boiled for 1-2 min. Jam prepared with added pectin.
Ogonowski (2007)
Juice
Immobilized pectinase with chitosan is used for loquat juice clarification.
The immobilized enzyme is added to 50 g/liter juice (at pH 3.8, 50
◦
Cfor
2 hours). The immobilized enzyme hydrolyzes the pectin, thus separating
the sediment from juice. The juice is stable at cold temperature storage.
Zhigang et al. (2004)
Loquat and sugar are heated at moderate temperature (
∼
50
◦
-55
◦
C) for
10-15 min with occasional stirring. Puree is sieved using appropriate
mesh-size screen to a smoother finish and allowed to cool. Adjustment of
acidity is optional.
Puree
Ogonowski (2007)
Canned loquat
Fruit is pitted and packed in cans with syrup, and sealed cans are thermally
processed in a retort (pressure cooker).
Takahashi et al. (2000)
Fermented tea
Tea rolling process is used in producing fermented loquat tea by drying tea
leaves to a constant moisture, and then loquat leaves are added. The
rolling step kneads both of the leaves types together, followed by
fermentation and drying of the kneaded leaves.
Shii et al. (2011)
Seed powder
The loquat seeds are ground and pasteurized, followed by conventional or
freeze-drying.
Inoue (2008)
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