Studies on the chilling injury of eggplant.

概要

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In this study, the fruits of a long-shaped variety of eggplant'Pingtung Chang-chei' grown in Taiwan was stored at 1°C, 10°C and 16°C for researching the quality changes during storage and to find out the conditions which the symptoms of chilling injury would occur. In storage, the fruits were packaged in three ways : perforated polyethylene bags (P-PE), non-perforated polyethylene bags (N-PE) and non-perforated polyethylene bags with ethylene absorbents (KMnO4) inside (N-PE+A). The quality and the symptoms of chilling injury, namely, water contents, anthocyan contents, total soluble solid contents, the hardness of flesh, surface pitting and seed browning were measured weekly. As to the results, the fruits stored at 1°C showed complete softening and browning after storage for more than one week. The fruits stored in 10°C in a N-PE package showed the symptoms of chilling injury firstly, the N-PE-+A packaged the second, and the P-PE packaged the last. The respiration rate of the fruits was as low as 10-15 mg/kg/Hr during the first 10 days stored at 20°C, but when the fruits getting mold, it rose to about 40 mg/kg/Hr.
日本食品保蔵科学会の論文