Comprehensive Quality and Volatile Profile Analysis of Loquat Fruit Across Different Harvest Times

To assess the impact of developmental stages on the postharvest quality of loquat, fruits at five distinct maturity phases (T1–T5) were systematically analyzed. This study employed a range of analytical techniques to conduct a comprehensive examination of the variations in quality, nutritional content, and volatile compounds of loquat across different developmental stages. Sensory evaluation indicated that the T4 stage achieved the highest score (93.21 ± 1.13), with significant differences observed in a* (6.56–13.08) and b* values (16.91–22.16). Both moisture content (45.45–86.94 g/100 g) and fruit firmness (8.65–3.31 N) exhibited a decline with delayed harvest (p < 0.05). Scanning electron microscopy (SEM) analysis revealed that, as the developmental period progressed, the pores in the loquat cell walls enlarged, and the cellular structure became increasingly relaxed. GC–MS and GC–IMS detected 48 and 47 volatile compounds, respectively. Using orthogonal partial least squares discriminant analysis (OPLS–DA), we identified 14 key compounds that distinguish the five developmental stages. E-nose and E-tongue analyses showed significant changes in the smell and taste profiles of loquats over time, with the T1 stage notably different from later stages. This study offers important insights and guidance on the postharvest quality of loquats at various developmental stages.