The loquat is stored, at the most, for 2-4 weeks, depending on the variety and the degree of maturation. The optimal conditions of storage are temperatures of 0ºC and relative humidity between 90 and 95%. If they are packaged with perforated plastic films the loss of water is reduced, improving preservation.

If they are put in contact with ethylene, it will cause the acceleration of green colour loss, although the taste of the fruit will not improve.

The physiological alterations that loquat may undergo during storage are flesh browning and "russeting". They are also affected by diverse fungi, causing rots like Botrytis cinerea, Colletotrichum gloeosporioides, Pestalotiopsis funerea and Phytopthora cactoarum.

Internal browning: this alteration is characterized by a darkening of the flesh, followed by the tissues decay. This phenomenon is favoured by high temperatures and long storage. It is also caused by high concentrations of carbon dioxide.

"Russeting": consisting of brown-coloured spots in the skin, that diminish their commercial value. It occurs in the field, and it depends on the variety, the season and the climatic conditions.

Among the most important diseases occurring during storage are the fungi Botrytis cinerea, Colletotrichum gloeosporioides, Pestalotiopsis funerea and Phytopthora cactoarum, specially in rainy areas. These pathogens cause various rots that affect the fruit. The strategies to control them include careful handling so as to avoid damages in the fruit, fast cooling and optimal storage conditions.