Abstract:
Experiments was conducted at Post Harvest laboratory, University Malaysia Terengganu
(UMT). The experiments was done started from 6 January 2008 to 21 January 2008 and
was repeated 3 times. Eggplant (Solanum melongena L.) is a perishable and chilling
sensitive tropical fruit. The chilling injury (CI) symptoms as well as some physical and
physiological implications were studied in eggplants stored at 2
°
C, l O
°
C and ambient
temperature (as a control) for 15 days. Eggplants stored at IO
°
C were not damaged by
temperature, whereas fruit stored at 2
°
C suffered chilling injury (Cl). Eggplant stored at
°
2
C exhibited a decrease in Lo (lightness), level of browning pulp tissues and fiL
(oxidation potential), increase of pH after CI symptoms are manifested. At this
temperature, flesh tissue revealed damage. On the other hand, skin from upper fruit
section showed more lightness and reddish coloration, than the central fruit section at
harvest and over the entire storage period at 2 °C.
