2012 Volume 19 Issue 3 Pages 89-93
To clear the effect of seed formation on polyphenol contents and antioxidant activity of eggplant fruit, total polyphenol, chlorogenic acid, anthocyanin and antioxidant activity of eggplant fruited by artificial pollination or hormone treatment were analyzed. It became clear that the effects of seed formation on these qualities differ by maturity of fruit and cultivars. In eggplant cultivars used in this study, the increase in chlorogenic acid and total polyphenol content and the rise of the antioxidant activity were observed in the unripe fruit of 'Minden Wase' in which seeds were not formed by the hormone treatment. Furthermore, improvement of the coloring grade accompanied with the increase in anthocyanin content was expected by hormone treatment in unripe fruit of Chikuyo'.
