Nature and Science 2012;10(6) http://www.sciencepub.

net/nature
Physicochemical and Organoleptic Characteristics of Loquat Fruit and Its Processing
Wafaa M. Abozeid and Nadir A.S.
Food Science and Technology Dept., National Res. Centre, Cairo, Egypt. [email protected]
Abstract: Loquat (Eriobotrya japonica Linda L) is a fruit with high market value in Egypt with little details about its
quality characteristics. The physicochemical characteristics of loquat fruit indicated that it contained higher total
soluble solids 11.0 Brix, lower Ascorbic acid and can be considered as a good source of β-carotene. Brix lower
ascorbic acid, loquat can be considered as a good source of B-carotene. Loquat fruit gave 86.32%, moisture, 5.53
mg/100g ascorbic acid and is a good source of mineral like phosphorus, iron, potassium, magnesium and calcium.
Processed products jam; jelly and juice were prepared and assessed for their nutritive quality and
acceptability.Results indicated That total soluble solids of jelly, jam and juice were 15, 76 and 13 Brix, respectively
and that loquat juice contained more amount of ascorbic acid (4.28 mg\100g) and B –carotene (9.75 μg\100g)
compared to jelly and jam. Sensory evaluation of processed products showed good acceptability. Loquat jam had
higher for color and flavor while loquat juice taste and consistency recorded highest total score. [Wafaa M. Abozeid
and Nadir A.S. Physicochemical and Organoleptic Characteristics of Loquat Fruit and Its Processing. Nat Sci 2012;
10(6):108-113]. (ISSN: 1545-0740). http://www.sciencepub.net/nature. 16
Key words: Loquat, Physiochemical, Organoleptic, Jam, Jelly, Juice
1. Introduction
The loquat (Eriobotrya japonica Lindl.), a fruit in the Rosaceae family, originated in China and has been widely
cultivated for commercial purposes since the 19th century. Currently, the main loquat producers are China and Spain
producing 200,000 and 42,000 tons, respectively, each year. In Brazil, loquat production is concentrated in the state
of Sao Paulo, mainly in the city of Mogi das Cruzes. In spite of being lower than in the primary production
countries, the Brazilian production of this crop has a significant potential for expansion due to favorable climatic
conditions.
This species adapts very well in temperate and subtropical areas requiring an average temperature of about
20°C. The loquat is agriculturally labor-intensive and sensitive to strong winds, but it responds well to irrigation and
adapts well to different soils, as long as the soil is well-drained. The propagation of the loquat tree can be done using
seeds or seedlings grafted onto another loquat tree or a quince tree (Patricia et al., 2010).
The loquat is classified as a non-climacteric fruit since no respiratory peaks of ethylene are registered either
from the attached fruit or after harvest. They detected a significant production of ethylene during the ripening for
five Spanish loquat cultivars. This observation may have contributed to the re-classification of the loquat as a
climacteric fruit by some authors. In other words, the classification of loquat is controversial.
During ripening, many metabolic changes in
108
the fruit lead to the development of color, texture, and flavor making the fruit acceptable to consumers and
subsequently establishing the nutritional and sensorial quality, as well as the shelf-life of the fruit.
Unripe loquat fruit is green and changes to orange or yellow once it ripens. The predominant organic acid in
the green fruit is malic acid, which accounts for 90% of all acids together with small amounts of citric, succinic,
furmaric, tartaric, and ascorbic acid .During ripening, the concentration of these organic acids decreases because
they are used as a source of energy for respiratory metabolism, and they also may be used as a source of carbon for
the production of sugars, which contributes to the sweetness of the fruit. In the loquat, the main sugars that
accumulate during ripening are glucose, fructose, sucrose, and sorbitol. Galactose has also been found in small
quantities (next to 0.1%) (Patricia et al., 2010). The pulp of the loquat also contains carotenoids (mainly (β-carotene
and β-cryptoxanthin), vitamins B I and B2, and nicotinamide (Souci etal., 1994and Patricia et al., 2010).
The textural changes of the fruit are characterized by the softening of the pulp due to alterations in the
molecular structure of the cell wall and middle lamella (BRUMMELL, 2006). The loss of firmness of the fruit is a
problem in harvested loquats because this increases their susceptibility to injuries and deterioration of quality.
Loquat cultivars are classified commercially according to pulp color as either orange or white.
Nature and Science 2012;10(6) http://www.sciencepub.net/nature
109 In Brazil, more precisely in Sao Paulo State, the
(33%),y-carotene (6%),cryptoxanthin (22%), lutein
most commonly commercially cultivars are the
violaxanthin , neoxanthin (3-4% each). The peel is 5
Mizuho, Precoce de Itaquera, and Fukuhara loquat
times richer than the pulp in carotenoids which are
cultivars (Patricia et al., 2010). Other cultivars
similar to those in apricots (Park et al., 2005) may
also be found, such as Mogi, Centenciria
The principle objectives of the economic (IAC
1567-420), Mizunno (IAC 1567--111),
exploration o loquat is the production of its fruits
Mizauto (IAC 167-4), and Nectar de Cristal (IAC
which can be eaten fresh or processed into jam and
866-7). The last four cultivars were developed by
jelly (Federicoetal., 2009). Jam, jelly and juice are
the Instituto Agronomico de Campinas – IAC
usually produced by entrepreneurs and often
(Agronomical Institute of Campinas), Sao Paulo
encounter quality problems and do not meet the
State, Brazil as part of a genetic breeding program
standard for these products. It is of utmost important
using classical hybridization protocols.
that a manufacture must understand the scientific These
new loquat varieties cultivated in Brazil
basis for producing a superior product which must
were selected and developed because of their
meet the fundamental characteristics like PH, TSS
production potential, preferential resistance to
,total sugar and viscosity to ensure the standard
disease, low susceptibility to mechanical damage, and
excellence of the product (Muhammed etal.,2011)
low incidence of purple stain, a blemish, similar to
The overall production is steadily increasing.
sunburn, which affects the epidermis and harms the
Several countries, such as Spain, Brazil, and India,
general appearance of the fruit. However, additional
are expected to increase commercial plantings of this
information about these cultivars is lacking.
crop. An interesting commercial aspect of loquat is Egypt
is well known for its excellent climate,
that it ripens in early spring before other fruits fertile
land, adequate water for irrigation and wide
(cherries, apricots, peaches, and plums) appear in the
variety of soils as well as a dynamic human resource.
market. The most important problems (physiological
These favorable characteristics permit the
and disease) result in a damaged fruit rind, which
cultivation of almost all species of fruit trees known
downgrades the fruit quality. Also, there is a need to
to the world, except those that have high chilling
reduce the labor costs of hand thinning and manual
requirements. In 1993 the acreage cultivated was
harvesting. about 80 feddans (33ha) and the
production was
Therefore, this research was aimed to evaluate
about 450 tons. Loquat is not widely known in Egypt,
the physicochemical characteristics of loquat fruit
trees are propagated either by seeds or by grafting on
grown in Egypt, as well as a comparative study of
loquat or quince root tocks.
some of its processed products. Varieties grown in Egypt
are: Early Suckary, Large Round, Advance, Premier & Late Victoria and
2. Materials and Methods they appear on market in
March & April (Mansour
2.1. Material: etal., 1993)
Loquat fruit was obtained from Giza local Loquat
has been used as medical plant in japan
market ,Egypt. and china. The fruit act as sedative
also can stop
Chemical analysis: vomiting and prevent thirst.
Astringent leaves of
Loquat fruit was analysed its content of loquat
have been used for a long time to treat chronic
moisture, protein , fat , ash , carbohydrate , Ascorbic
bronchitis, cough, phelgan, high fever and gastro
acid , TSS and pH were determined according to the
enteric disorders. Trepenoids isolated from loquat
method described in AOAC (2005). leaves have
anti-tumor, antiviral & anti immflamatory
Color evaluation:- effect (Kim et al.,2009)
Loquat , jelly , jam & juice samples. Color Loquat
may be eaten fresh without the peel,
difference were measured by using a spectrometer (
combined with other fruit in fruit salads, used as a pie
Tristimulus color machine) with CIE lab color scale
filling and made into sauces and gelatin desserts, jam
(hunter lab scan XE reston VA).the instrument was
& jellies (Jonathan et al., 2009).
equipped with a measuring head sensor connected to High
quality Loquat fruit have soluble solids
a computer. The instrument was calibrated using a
content >12% moderate titratable acid (TA) from 0.3
standard white tile (X=77.26, Y=81.94 and Z=88.14)
to 0.6% and low flesh firmness (Singh et al., 2010).
L*=92.66, a*=.86 ,b*=.16. the color was measured in
They reported that bioactive components include
terms of redness a* yellowness b* and lightness L*
flavonoids ,Triterpenig acids (Godoy and
Carotenoid analysis Amaya,1995), and carotenoids
(JU et al.,2003). Also,
The carotenoids were exhaustively extracted the
fruit contaied sugars : levulose and sucrose, citric,
from the pulp (10 to 15 g) using acetone , transferred
malic acid and lesser amounts of tartaric and succinic
to petroleum ether (30-70 °C)/diethyl ether (2:1), and
acid. The pulp contain the carotenoids B-carotene
saponified overnight at room temperature with 10%
Nature and Science 2012;10(6) http://www.sciencepub.net/nature
methanolic KOH. The alkali was fully removed by
about 82-85oF and fill into clean sterilized jars.
washing with water, and then the solvent was entirely evaporated in a rotary evaporator (Temp. <40oc) (DE
3. Results and Discussion R0sso &Mercadant, 2007)
and Paticia et al.,2010).
3.1. Chemical composition of loquat fruit: The major
carotenoids were quantified using HPLC.
Loquat fruit was chemically analyzed of its
Sensory evaluation and statistical analysis :-
content of moisture, protein, fat, ash, carbohydrate
Appearance ,color, flavor ,taste& consistency of
ascorbic acid, TSS and pH as shown in table (1).
loquat fruit processed products i.e. jelly, jam and juice
Results in table (1) showed that the moisture content
samples were evaluated organoleptically as described
of fresh loquat fruit was 86.32% which may be one
of by( Meligaard et al.,1991) the result were
the most important parameters for the fruit
statistically analyzed by the analysis of variance and
processing, mainly for Jellies and Jams preparation-
least significant difference(LSD) at .05 level as
high total soluble solids (Table 1) was 11.0 Brix
reported by (McClave and Benson.,1991).
indicating the presence of other compounds that may
Mineral content:
include vitamins, phenolics, pectin dissolved in fruit
Minerals content was determined by digestion of
juice (Patricia et al., 2010). Results also showed the
samples with sulphric acid & percholic acid conc.
lower content of Vit. C. (ascorbic acid) in
comparison (0.3ml)according to the method of Pearson (1991)
with other fruits rich in vit, such as organes and and
using Perkin Elmer 2380, atomic absorption
charries that contain about 40-1005 g/100gm,
spectrophotometer according to the method described
respectively. in AOAC (2005) phosphorus content
was also
On the other hand, β-carotene, β-Cryptoxanthin
determined spectrophotometer as described by AOAC
ratio was 2.0, with high β-carotene 9.8 μg/g , and low
(2005)
β-Cryptoxanthin 4.0 μg/g. Preparation of jelly:
The variation of these β-carotene results was due The
method of ( Lewandowiez et al.,2003) was
to loquat varieties, and, or loquat content of vitamin
A employed for the preparation of jelly samples. The
which is an important nutrient for human health (Elif
mixture composed of 60g for gelatin,100g sucrose
et al., 2008). and 500 ml of loquat was boiled under
condition
Acidity of loquat fruit (as malic acid) was
4.32% agitation for 180s , then acidified with 2g of citric
which could be directly related to the concentration
of acid, the obtained dessert was poured into a cup and
fruit organic acid that is an important parameter in
allowed to set at room temperature for 2hrs.
maintaining the quality of fruits. This results is in
Preparation of jam:
agreement with that reported by (Attiq et al., 2010) The
method of Dawney et al., (2002) was
being 90% (malic acid) of the total oraganic acid in
employed for preparation of Jam sample. Ripe loquat
loquat fruit. fruits were washed shopped into small
pieces and de-
While total carbohydrate of loquat fruit was
stone. Fruit pieces were boiled with addition of 1 liter
13.25%, fat 0.21%, protein 0.51% and ash 0.34% of
water to 2 kg fruit pieces for few minutes to soften
these results suggest that the fruit can be indicated
for the fruit. Added 725gm sugar/kg fruit to blanched
in nature consumption, the highest content of water,
fruit and mix well. Heat, gently at fruits and increase
ascorbic acid, TSS. the heat and boil the mixture to
65o Brix. Cool to
Table (1): Chemical composition of loquat fruit
Constituent LoquatMean±SD Constituent Loquat Mean±SD Carbohydrates % 13.25±0.36 pH (as malic
acid) 4.32±0.41 Fat % 0.21±0.04 Β-carotene (μg/g) 9.81±0.64 Protein % 0.51±0.11 Β-cryptoxanthin (μg/g)
4.80±0.29 Ash % 0.34±0.03 Moisture % 86.32±0.14 Ratio** 2.0 Ascorbic acid (mg/100g) 5.52±0.35 TSSo (Brix)
11.0±0.82 **Ratio between β-carotene and β-cryptoxanthin contents. The values in the same column marked with
different letters are significantly different (P<0.05) TSS=total solid soluble
3.2. Chemical composition processed products (Jelly, Jam and Juice)
Comparative studies of the chemical composition of Jelly, Jam and Juice prepared from
110
loquat fruit were shown in table (2) results showed that, the total soluble solids were significantly higher in
Jam(76.3%) as compared to Jelly and juice being (15.0 and 13.0) respectively. Jam should contain at
Nature and Science 2012;10(6) http://www.sciencepub.net/nature
least 45% to 68% of total soluble solids, however
facilitate gel formation (Ndabikunze et al., 2011).
jelly should contain 65%. (Rakesh et al., 2011). It was
Further, the data presented in table 2 revealed
found that loquat jelly contained more acidity 4.52%
that loquat juice contained more amount of ascorbic
(as malic acid) as compared to jam and juice 4.22%
acid (4.28 mg/100g) compared to Jelly and Jam. and
3.87% respectively. These owing to the addition
Total carotenoid content were assessed on basis
of acids to a stage at which a clear gel forms, these
μg/g of B-carotene, highest amount of B-carotenoid
finding are in agreement with (Rakesh et al., 2011).
was found in loquat Juice 9.75μg/g, followed by jelly
In addition, Egan et al., 1985 reported that pH below
(8.75 μg/g) and jam (6.15μg/g). While, β-carotene
3.0 may often result in hard gels. Which the critical
and β-cryptoxanthin content of loquat juice were in
control points in jam manufacturing is the pH of the
the same range as those found in fresh fruit. fruit
pulp in balancing the sugar and pectin in order to
Table (2): Chemical composition of processed products.
Constituent %
Jelly:(M±SD) Fruit products
Jam:(M±SD) Juice:(M±SD) Carbohydrates %
43.31±0.61 70.21±0.21 14.18±0.17 Fat 0.25±0.04 0.21±0.06 N.D Protein 1.4±0.03 1.1±0.11 0.94±0.08 Ash
0.42±0.11 0.37±0.15 0.29±0.07 Moisture 18.7±0.12 11.2±0.14 88.78±0.12 Ascorbic acid (mg/100g) 3.21±0.11
1.29±0.05 4.28±0.21 TSS (oBrix) 65.0+0.21 76.3+0.51 13.0+0.41 pH (malic acid) 4.52+0.25 4.22+0.21 3.87+0.31
B-Carotene (μg/g) 8.75+0.41 6.15+0.25 9.75+0.27 B-cryptoxanthin (μg /g) 3.65+0.35 2.78+0.14 4.74+0.31 Ratio **
2.39 2.21 2.05 *values are the mean+SD TSS=total solid soluble **Ratio between B-carotene and B-cryptoxanthin
contents. The values in the same column marked with different letters are significantly different (P<0.05)
Generally, Jelly and Jam contain much higher nutrients levels than the juices. Processing of jelly and jam results in
water removal which may be due to the concentration of food nutrients (John et al., 2007). 3.3 Minerals content of
loquat fruit & it precede product (jelly, jam &juice):
The mineral content of the fresh and processed loquat product are given in table (3). As shown in table 3,
phosphorus, iron, potassium, sodium,
111
magnesium and calcium are the predominant minerals in juice and fresh fruit samples. Phosphorus and iron showed
a more considerable decrease than other minerals in jelly and jam with respect to the fresh loquat. Boiling fruit
during preparation jelly and jam increase the losses of their minerals because the higher temperature of water during
boiling Could cause an increase in solubility of element more than juice and fresh fruit (Hulya et al., 2011)
Table(3): Minerals content of the loquat fruit and its processed products
Parameters (mg/100g)
Fresh loquat Fruit products (mg/100g)
Jelly Jam Juice Phosphorus 27 24 23 29 Iron 4.3 3.2 3.4 5.2 Potassium 266 239 245 278 Sodium 35 32 33 39
Magnesium 13 11 11 18 Calcium 16 13 12 19
3.4. Color of processed products (Jelly, Jam and Juice):
The hunter color parametes L*, a* and b* have been widely used to describe the color properties of
fresh loquat and its products were evaluated in table 4. The decrease of a* value reflects the redness of jam than jelly
and juice, while, the decrease of yellowness B* in jam was found significant which indicated that
Nature and Science 2012;10(6) http://www.sciencepub.net/nature
boiling process demonstrated effectiveness on saving
Also, the decrease of L* value reflects the the
yellowness.
darkening of loquat jam by carotenoid accumulation
Which a* and b* were positively correlated with
(Ruiz et al., 2005). the total content of colored
carotenoids.
Table (4): Color of fresh loquat and processed products
Fruit products L* a* b* a/b
Fresh 34.25+0.14 17.01+0.17 19.31+0.13 0.88 Jelly 35.22+0.71 15.51+0.25 19.66+0.31 0.78 Jam 22.01+0.51
13.71+0.35 13.82+0.41 0.99 Juice 31.52+0.12 15.03+0.15 17.51+0.11 0.85 *Values are the means+SD.
3.5. Sensory evaluation of processed products (Jelly, Jam and Juice):
Sensory evaluation of loquat jelly, jam and juice was presented in table 5. The data revealed that jelly,
112
jam and juice were rated acceptable by the panelists, however, loquat jam was adjudged best for color and flavour
while taste and consistency of loquat juice recorded highest total scores.
Table (5): Sensory evaluation of loquat processed products
Parameters Jelly Jam Juice L.S.D Appearance 9.0b ±0.12 9.1a ± 0.12 9.5a +0.21 0.41 Colour 9.0ab±0.29 9.2ab ±
0.41 9.2a+0.31 0.22 Flavor 8.3a±0.18 8.4 a± 0.19 7.4b +0.24 0.81 Taste 8.2b±0.44 9.1ab± 0.35 9.3a +0.37 0.85
Consistency 8.1c±0.17 9.2b ± 0.38 9.5 a+0.45 0.30 L.S.D=Less significant difference at 0.05 alpha level. Means in
the same raw with different letters are significantly different (P<0.05)
Conclusion:
In conclusion, we demonstrated that loquat fruit is highly nutritious value which can play a great role in human
health.
The analyzed nutrient content showed that loquat jelly and juice are rich source of ascorbic acid and B-carotene
beside other nutrient. Hence, considering nutritive value as well organoleptic qualities of the prepared products as
jelly, jam and juice there can be commercialized and popularized for human consumption.
Corresponding author Wafaa M. Abozeid Food Science and Technology Dept., National Res. Centre, Cairo, Egypt.
[email protected]
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