Abstract:
This study was conducted to investigate the effects of post harvest dipping using
sodium hypochlorite (NaOCl) solution on the shelf life and post harvest quality of
eggplants (Solanum melongena L.) var. esculentum in laboratory study. Eggplants
were dipped in different concentrations of Sodium hypochlorite that is 0.5%, 1 %, 2%
and control (without dipping) for up to 5 min. Texture and microbes of the dipped
samples were determined after the samples were exposed in ambient (24 °C). Result
showed that firmness did not give significant effect compared to the other
treatments while from the microbes analysis it appears to show contamination from
fungi. It was found that sodium hypochlorite at 5% gave significance effects on post
harvest quality of eggplants (Solanum melongena L.) var. esculentum compared to
the control treatment.
