Abstract The effects of modified atmosphere packaging (MAP) on the storage life of loquat fruit ( Eriobotrya japonica Lindl. cv. Mogi) were investigated. Fruit in MAP had minimal water loss (0.9–1.5%), while perforated polyethylene (PE) packaged fruit had 8.9% water loss after storage for 60 days at 5 °C. MAP significantly retained loquat organic acid levels, although total sugars were not significantly affected. Lower gas permeance MAP increased fruit physiological disorders, including internal browning (or core-browning). Storage temperature was very important for loquat fruit in MAP conditions. Fruit stored at high temperature (20 °C) sustained severe decay, and MAP increased the incidence of decay. Bagging loquats with 20 μm thickness PE at 5 °C resulted in an in-bag atmosphere of approximately 4 kPa O 2 with 5 kPa CO 2, and in the highest scores for appearance and chemical compounds. Loquat fruit packaged under these atmosphere conditions could be stored for 2 months at 5 °C with a higher quality and minimal risk of disorder development.