The influence of maturity stage and storage on anthocyans content and skin colour parameters in eggplant fruits (Solanum melongena L.)
2006
Gajewski, M. | Arasimowicz, D. | Gajewska, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Roslin Warzywnych i Leczniczych
The aim of this study to determine changes in anthocyans content in the skin of eggplant fruits during development and postharvest storage in relation to changes of skin colour. Fruits of cvs Impulse and Epic were harvested at four maturity stages and stored in a cold store in perforated HDPE bags at the temperature of 12 deg C and 95 percent RH for two weeks. During fruit maturation, as well as during storage, anthocyans content decreased. Changes in anthocyans content were accompanied by changes in colour CIE L*a*b* parameters. L* value increased during fruit maturation and storage, and a*, and b* values increased during maturation but decreased during storage. Regression analysis showed that colour parameters were strongly correlated with anthocyans content
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