PHYSIOLOGICAL STUDIES ON DEVELOPMENTAL STAGES, DIFFERENT WRAPPING FILMS AND COLD STORAGE OF EGGPLANT FRUITS. | ||||
| Journal of Plant Production | ||||
| Article 22, Volume 26, Issue 11, November 2001, Page 7237-7252 PDF (784.98 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2001.258127 | ||||
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| Author | ||||
| S. Z. Abd El-Rahman, | ||||
| Hort. Res. Inst. Agric. Res. Center Egypt | ||||
| Abstract | ||||
| These experiments were carried out on eggplant fruits cultivar “Melida” to study the physical and chemical changes happened during fruits development and storage for determining the proper stage of harvesting, effect of different wrapping films and different degrees of cold storage were examined to improve the storability of fruits. Results indicated that with age advance there was an increase in fruit length, diameter and weight while, the other fruit properties like firmness, dry matter, T.S.S and ascorbic acid content increased with aging till 15 days then followed by a decline up to 30 days. The tested determinations revealed that the eggplant fruits of Melida variety reached the proper stage of harvesting after 15 days from anthesis. For the different wrapping films, the non-perforated polyethylene and stretch films were the most effective in reducing weight loss while the cellophane film was less effective. Weight loss was greater in the unwrapped fruits. Wrapping eggplant fruits with perforated and non-perforated cellophane film gave the lowest decay incidence and maintained the fruit firmness during storage. Fogging was severe by using polyethylene film but cellophane film did not show any fogging during storage. Extend of fogging within perforated stretch film was slightly less than non-perforated ones. Examining of different cold storage degrees proved that the lower loss in weight occurred from storing eggplant fruits under 4oC. The percentage of decay was lessened by the decrease in storage temperature degree. Eggplant fruits stored at 4 and 7oC were more susceptible to chilling injury (surface pitting) than those stored at 10oC which not show any pitting during storage. The highest values of firmness was obtained from fruit stored at 10oC and the lowest ones came from 4oC. Since, eggplant fruits can be stored at 10oC to extend shelf life. | ||||
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