Eggplant (Solanum melongena) quality grading at two storage temperatures

A. Valida, F.R. Rivera, A. Salabao, M. Benitez, E. Sudaria, A. Acedo, J. Ekman
This study evaluated the fruit quality attributes of commercially mature eggplant (Solanum melongena ‘Morena F1’) from harvest to end of shelf life during storage at 7-10°C and 21-25°C to develop grading scale for research, education and industry use. Quality at harvest was mainly determined by shape, size, shiny fresh appearance, and absence of defects that included yellowing (overmaturity) and preharvest damage due to insect pests, diseases and mechanical injury. During postharvest storage, loss in quality was due to shriveling (water loss) and Phomopsis rot at 21-25°C resulting in much shorter shelf life than at 7-10°C in which the fruit deteriorated in quality due mainly to shriveling. Overall, the quality attributes were characterized using a scale for visual quality which was evaluated by a consumer panel. The results provide valuable information for establishing a system of grade standardization and classification along the value chain.
Valida, A., Rivera, F.R., Salabao, A., Benitez, M., Sudaria, E., Acedo, A. and Ekman, J. (2018). Eggplant (Solanum melongena) quality grading at two storage temperatures. Acta Hortic. 1213, 297-302
DOI: 10.17660/ActaHortic.2018.1213.43
quality standards, grade classification, temperature effects

Acta Horticulturae