Sugar Accumulation and Development of Loquat Fruit

Abstract

Development of loquat fruit was divided into two phases. The first was growth phase characterized by a growth of seed. The second was maturation phase characterized by decreasing acid content, color development and softening of the pulp tissue. In addition to these phenomena, sugar accumulation and a rapid increase in the fresh weight of the pulp tissue were also observed during maturation. This pattern of maturation is similar to that of fig fruit. The loquat fruit began to evolve ethylene at the beginning of the maturation phase.
Sorbitol was a predominant component in the young fruits of loquat. Although sorbitol content increased during the fruit development, its percentage relative to total sugar decreased. Sugar accumulation was accelerated at the beginning of the maturation phase. Sucrose was accumulated faster than any other sugar during this phase, and was a major sugar in the ripe fruit, while sorbitol became a minor component. Ninety percent of the sugar present in the ripe fruit was accumulated within two weeks of maturation. This sugar is thought to be supplied by other parts of the plant.