Effectiveness of two different (3 mM and 6 mM) concentrations of oxalic acid (OA) application in combination with modified atmosphere packaging (MAP) on skin browning, fruit skin color (L*, a*, b*) values, fruit flesh firmness, total soluble solids (TSS), titratable acidity (TA), ratio of TSS/TA, pH total phenolic content (TPC), total flavonoid content (TFC), organic acids and soluble sugars, and percentage of O2/CO2 change in Hafif Çukurgöbek loquats stored at 5 °C for 30 days were evaluated. Findings indicated that skin browning was reduced by pre-storage OA application in loquats. Furthermore, OA treatment produced the promising effects of inhibiting increases in fruit firmness and maintaining higher levels of organic acids, TPC, and TFC. The results showed that higher (6 mM) concentrations of OA significantly limited both development of skin browning and increasing firmness, and it maintained quality and extended the life of loquat fruit postharvest.