Effect of cultivar and harvest period on quality stability of eggplant ‘Shota’ and ‘Chikuyo’
2020
Sato, T. (Fukuoka Agriculture and Forestry Research Center, Chikushino, Fukuoka (Japan)) | Tsukazaki, M. | Baba, N. | Oba, C.
Effect of storage temperature and harvest period on chilling injury of eggplant was investigated to accelerate exportation to Hong Kong using shipping containers. ‘Shota’ and ‘Chikuyo’ were stored at 0, 5, 10 and 13℃ for 10 days in storage rooms after which temperature was increased to 20℃ for 3 days. Chilling injury such as pitting was evident in the fruits stored at 0℃. Moreover, degradation of anthocyanin of the pericarp and increase of respiration rate were observed at 5℃. On the other hand, chilling injury such as pitting and internal breakdown were not observed and anthocyanin was maintained at initial content at 10℃. Regrettably decay was observed at 13℃. These findings indicate that the optimum temperature for exportation of eggplant was 10℃. In addition, we should consider the parthenocarpy cultivar ‘Shota’ did not produce ethylene or show chilling injury any less than ‘Chikuyo’. Eggplants harvested during spring were more susceptible to chilling injury than those harvested during winter.
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