Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit

Loquat fruits, highly valued by consumers for their characteristic aroma and pleasant taste, have a short post-harvest life are susceptible to mechanical damage, loss of firmness, initial organoleptic characteristics. The aim this work was develop drying method suitable storing loquat fruits in polyamide/polyethylene (PA/PE) bags containing two gaseous mixtures (treatments): MAPN2 (100% N2) MAPP (21% O2 0.04% CO2), at room temperature (20 ± 1 °C) least 2 months. effects these conditions on the physico-chemical, microbiological, proximate, sensory properties fruit stored over 50-day time interval were studied. results showed that convective tray dehydration treatment 70° 12 h had good efficiency slices. In addition, packaging limited browning slices, keeping microbial groups below detection limits, with clear positive effect some minerals vitamins, which higher concentration compared MAPP-packed samples. From an applicative point view, is useful small scale but could also be easily industrialized.