Transcriptomic Responses in Eriobotrya japonica fruits during Postharvest Cold Storage

Cold storage is the primary preservation method of loquat fruits to effectively control the microbial-induced decay and nutritional loss after harvest, thereby prolonging the period for fresh eating and processing. However, cold storage also results in many chilling-injury phenomenons, including stuck peel, hard texture, crude mouthfeel, less juice, weight loss, internal browning, weak flavors and so on. It is so called lignification and decreases the quality and economic value of the fruits. This project aims to investigate the transcriptomic responses of loquat fruits during cold storage.