There are many varieties of loquat, which are generally divided into meat and white meat according to the color of pulp.

The varieties of red meat are: Dahongpao, Zhu Bao, Shanliben, Volkswagen, Mei Huaxia and Cheben;

White meat varieties: Zhao Zhong, Zhong Qing, Pak Lei and white sand with soft stripes. Red meat loquat has thick skin, rough meat and good storage and transportation resistance, and late-maturing varieties have good storage and transportation resistance.

Loquat should be preserved after harvesting. Soak the fruit with carbendazim 1000 mg/L for 4 minutes, or soak the fruit with carbendazim 1000 mg/L and 200 mg/L 2,4-d solution for 2 minutes. Soaking the fruit with 0.5% calcium chloride solution can reduce the rot of loquat fruit, or using 0. 1%.