Effect of low temperature storage on physical and physiological characteristics of eggplant fruit (Solanum melongena L.)

CONCELLÓN, A., AÑÓN, M.C., CHAVES, A.R.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

Año: 2007 vol. 40 p. 389 - 396

0023-6438

AbstractEggplant (Solanum melongena L.) is a perishable and chilling-sensitive tropical fruit. The chilling injury (CI) symptoms as well as somephysical and physiological implications were studied in eggplants Money Maker No. 2 stored at 0 and 10 1C for 15 days. Eggplants storedat 10 1C were not damaged by temperature, whereas fruit stored at 0 1C suffered CI. Eggplant stored at 0 1C exhibited a decrease in L0(lightness) and DL (oxidation potential), increase of pH and electrolyte leakage after CI symptoms are manifested. At this temperature,flesh tissue revealed ultrastructural damage. On the other hand, skin from upper fruit section showed more lightness, reddish colouration,and lower content of anthocyanins than the central fruit section at harvest and over the entire storage period at 0 1C. In fruit stored atthis temperature and in upper section, changes of anthocyanin content with time were closely proportional to the Chroma evolution(lower content of anthocyanin, lower saturation of colour).r 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.