1978 Volume 47 Issue 1 Pages 111-120
This papper reports the changes of K ion leakage from sliced tissues and contents of phospholipid in eggplant fruits during storage. Effects of addition of phenolic compounds on K ion leakage, phospholipid contents, and ultrastructural changes of eggplant fruit sections were studied.
K ion leakage of eggplant fruits stored at 20°C did not change during storage. In contrast K ion leakage of eggplant fruits stored at 1°C increased according to occurrence of chilling injury.
Major phospholipids in eggplant fruits were phosphatidylethanolamine (PE) and phosphatidylcholine (PC). Contents of PE and PC in unripe eggplant fruits decreased apparantly, but overripe eggplant fruits showed slight decrease of PE and PC contents during storage at 1°C. Eggplant fruits at harvesting stage showed decrease of PE and PC contents during storage at 1°C and 20°C.
The rate of K ion leakage of eggplant fruit sections was increased by the addition of p-coumaric acid and chlorogenic acid. Pattern of K ion leakage induced by chlorogenic acid was similar to that induced by 2, 4-dinitrophenol. Addition of ascorbic acid depressed the increase of K ion leakage induced by chlorogenic acid at 1°C.
Contents of PE and PC in eggplant fruit sections were decreased by the addition of chlorogenic acid at 1°C.
Ultrastructural changes of eggplant fruit sections, for example swelling of mitochondria and partial disappearance of tonoplast, were accelerated by the addition of chlorogenic acid at 1°C.
