Transpiration rates in eggplant fruit as affected by fruit and calyx size

Abstract

Fruit transpiration was measured on eggplants of a wide range of sizes. The separate contributions of the skin and calyx to whole-fruit (skin plus calyx) transpiration were determined. The calyx was the main route for fruit water loss, accounting for at least 60% of fruit transpiration. Fruit transpiration rate declined as eggplants increased in size. This decline in fruit transpiration was due to both a reduction in the portion of the fruit covered by the calyx and a reduction in the surface area/mass ratio of the fruit as they increased in size. The calyx covered 95 and 10% of fruit surface area in a 5 and 550 g fruit, respectively. The high rate of water loss through the calyx indicates that postharvest treatments intended to reduce water loss from the calyx may be beneficial in extending shelf life in eggplant fruit.