Eggplant

. ZARO MJ, ORTIZ C, CHAVES AR, VICENTE AR, CONCELLÓN A

Handbok of vegetable preservation and porcessing

CRC

Año: 2014; p. 1 - 15

Origin and production. Morphology, varietal groups and crop requirements. Composition. 4.  Harvest operations, postharvest biology and technology. 4.1. Quality attributes and harvest operations. 4.2. Postharvest physiology. 4.3. Major causes of deterioration.       a. Dehydration.       b. Postharvest diseases.       c. Browning. 4.4. Postharvest handling.       a. Temperature and relative humidity.       b. Modified atmospheres.       c. Other treatments. 5. Processing.       5.1. Preliminary treatments. a. Blanching. b. Salting, antioxidant and firming treatments.       5.2. Drying. 5.3. Freezing and pickling.       5.4. Cooking.