Fruit size represents one of the most important quality factors in loquat. As for other types of fruit crops, there is an inverse relationship between the number of loquat fruits produced per tree and the individual fruit size. Accordingly, fruit size can be improved by thinning the fruit manually, but this task amounts to 25-30 percent of the total crops, and for this reason chemical thinning has been attempted using several substances. However, fruit size can also be improved by increasing carbohydrate availability or sink strength of developing fruits, by girdling or applying synthetic auxins, respectively. On the other hand, loquat fruit is very sensitive to purple spot, a physiological disorder that seriously affects outward appearance and fruits cannot be marketed. This article summarises our results as regards increasing fruit size and characterizing purple spot.