Effect of nano-SiO packing on postharvest quality and antioxidant capacity of loquat fruit under ambient temperature storage.

Effect of nano-SiO packing on postharvest quality and antioxidant capacity of two different loquat cultivars (white-flesh 'Qingzhong' and red-flesh 'Dawuxing') were determined. Results showed that nano-SiO packing significantly inhibited internal browning, retarded the decline of total soluble solids, titratable acidity, ascorbic acid content and extractable juice in both cultivars. Decay index of nano-SiO packing in 'Dawuxing' and 'Qingzhong' was 53.25% and 42.84% lower than control after the day 12, respectively. Meanwhile, nano-SiO packing enhanced the contents of individual phenolic compounds and soluble sugar compounds, induced higher superoxide dismutase and catalase activities, which contributed to improving 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging capacity. Furthermore, the contents of total soluble solids, ascorbic acid and soluble sugar were higher in 'Qingzhong' than those in 'Dawuxing', which dedicated to better quality. These results indicated that nano-SiO packing was a promising approach in inhibiting decay, maintaining quality and expanding shelf life of loquats.