Effect of low temperature on eggplant (Solanum Melongena L) quality

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.