Fresh fruit quality relies very much on its external appearance: size, colour and texture. In loquat, large sizes are obtained by thinning practices, although large fruits are more susceptible of suffering 'Purple spotting', a partial decolouring of the fruit epidermis. Optimal fruits have a characteristic texture that becomes softer as the fruit ripens. Purple spotting and flesh firmness affect very much the fruit quality. Purple spotting is considered a physiopathy caused by local calcium deficit whereas there are no studies on the texture of the loquat fruit. Since both are important to fruit quality we carried out a correlation study where correlation coefficients for a set of selected variables are determined. Our objective was to look for variables well correlated to loquat flesh firmness and purple spotting incidence at harvest. Firmness correlated with juice conductivity and polyphenol oxidase whilst purple spotting correlated well with pH, acidity, malic acid, Ca, Cu and Zn.