CHARACTERIZATION OF POSTHARVEST EGGPLANT PRODUCED IN SINALOA, MEXICO

Abstract

This study was conducted to observe the postharvest performance of five cultivars of eggplant so as to make it possible to conserve quality and prolong shelf life. Eggplant fruits of the cultivars ‘Classic’ or ‘Typical’, ‘Italian’, ‘Philippine’, ‘Chinese’ and ‘Thai’ were studied. The fruits were stored at 20 °C for eight days, every two days pH, titratable acidity, soluble solids, weight loss, color (peel and pulp), weight, diameter, and length were recorded, and respiratory activity was recorded every day. The ‘Classic’ type eggplant was the largest in weight and volume, while the ‘Thai’ type was the smallest. After eight days of storage at 20 °C, the eggplant ‘Thai’ had lost the most weight, 8.58 %, while the ‘Italian’, ‘Philippine’ and ‘Chinese’ were not significantly different in this variable. Most of the eggplants showed stable values of pH, titratable acidity, and soluble solids during the entire storage period; however, the ‘Italian’ type suffered a considerable reduction in soluble solids. External and internal color of the fruits was different among the types of eggplant, but with no considerable changes during postharvest. The ‘Thai’ type eggplants had the highest respiratory activity, shortening considerably its shelf life. The characterization of the types of eggplant contributes knowledge of postharvest composition and performance, which could be used to find alternatives that maintain fruit quality, prolong postharvest life, and offer possibilities of reaching more distant markets.