Journal of the Japanese Society for Horticultural Science
Online ISSN : 1880-358X
Print ISSN : 0013-7626
ISSN-L : 0013-7626
Chilling Injury in Eggplant Fruits
VI. Relationship between Storability and Contents of Phenolic Compounds in Some Eggplant Cultivars
Kazuhiro ABEKazuo CHACHINKuniyasu OGATA
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1980 Volume 49 Issue 2 Pages 269-276


In this paper, storability of eggplant fruits of 9 cultivars were observed, and relationship between storability and contents of phenolic compounds was studied. Proper storage temperature and proper maturity at harvest time for eggplant were discussed by using purple pigmented cultivar ′Senryo′.
1) All eggplant fruits used in this experiment displayed pitting injury and browning of peel accompanied by the occurrence of pitting injury during the storage at 1°C, and holding period of their acceptable freshness was 8-13 days at 1°C. Deep purple cultivars displayed dark sheet subside under 1°C, but green fruited cultivars didn′t display it. Dark sheet subside also made fruits depreciate their freshness.
Wilting was the main cause of deterioration of all eggplant fruits during early storage period at 20°C. And during late storage period, decay of calyx in cv. ′Senryo′, ′Osaka-sennarinaga′, ′Kubotamaru′, ′Ooserikawa′, and ′Shiro-daiennasu′, secession of whole calyx in ′B. H.′, whole browning of peel in ′Shiro-oonaganasu′, and spotted browning of peel in ′Sensyu-mizunasu′ were the major causes of deterioration of stored eggplant fruits, respectively. Of all eggplant fruits, fruits cv. ′Sensyumizunasu′ could be stored for longest period at 20°C.
2) Occurrence of pitting injury which was the main cause of deterioration for stored eggplant fruits at 1°C was little frequent on small fruits and most frequent on marketing size fruits in 9 cultivars. Large fruits of cv. ′Shiro-oonaganasu′, ′Sensyu-mizunasu′, and ′Shiro-daiennasu′ displayed similar pitting injury to marketing size fruits, but large fruits of other cultivars hardly displayed pitting injury.
3) Fruits cv. ′Senryo′ were sackaged with perforated polyethylene bag and stored at 1°C, 10°C, 15°C, and 20°C. At given temperature, slightly small marketing size fruits lost their freshness rapidly than slightly large marketing size fruits. At 15°C, slightly large marketing size fruits retained their freshness longer than others, and they showed less frequence of calyx decay and no occurrence of pitting injury.
4) The fruits containing high levels of o-diphenols were apt to display pitting injury at 1°C, and to develop browning of peel at 20°C regardless of cultivars except ′Sensyu-mizunasu′.
Higher activity of polyphenol oxidase may be correlated to the extent of storage injury which occurs in fruits different of maturity or crop season, but not in fruits different of cultivars.

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