Abstract
Surface gloss and weight loss are two important parameters to judge the freshness of eggplant. Data were collected in order to develop some quick and reliable instrumental methods to determine these. Surface gloss and weight loss of eggplant stored for 0–96 h at 80–84% relative humidity and 20°C temperature were determined using a computerized spectral radiometer and a precision electronic balance, respectively. The surface gloss was quantified in terms of gloss index, and a relationship between weight and gloss index during storage of eggplant was established. Gloss index and weight both decreased quadratically with storage period. Major changes were observed in the first 48 h of storage. Weight and gloss index of eggplant during storage were found to be correlated linearly.
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