Effect of low temperature storage on quality and total phenolics of Thai eggplant (Solanum melongena cv. Gelatik)

Utami D. R., . and Sutrisno, . and Purwanto Y. A., . Effect of low temperature storage on quality and total phenolics of Thai eggplant (Solanum melongena cv. Gelatik). pp. 2385-2390. ISSN 2231-7546

In Indonesia Thai eggplant is one of indigenous vegetables mostly in West Java which is consumed in baby� stages and fresh condition as ready-to-serve vegetable. Thai eggplant is rich of phenolics as antioxidant. Low temperature storage is commonly method in extending shelf life of vegetables. However there is no study related on the effect on low temperature storage on the quality changes in Thai eggplant. The aim of this study was to analyze the effect of low temperature storage on quality and total phenolics of Thai eggplant. Sample of vegetables in the same shape and ripening stage were harvested sorted washed dried and selected sample stored in low temperature storage at 51 101 151C and RH 90-95 for 18 days. The results show that highest weight loss and changes in firmness occured at 15C whereas value of yellowness to blueness (b value) in all treatment increased. Highest lightness reduction on flesh happened at 5C (15.58) and highest chilling injury of flesh and seed at 5C. Flesh browning at 4th day for those sample of vegetables stored at 5 and 10C. Highest and the most rapid chilling injury index increasing at 5C Thai eggplant was more sensitive to chilling injury symptoms. Total phenolics decreased significantly during 18 days storage and vegetables were stored at 10C could maintain total phenolics better than other low temperatures. Thai eggplant was suggested to store at 10C as the best low temperature.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(21).p...

Abstract

In Indonesia Thai eggplant is one of indigenous vegetables mostly in West Java which is consumed in baby� stages and fresh condition as ready-to-serve vegetable. Thai eggplant is rich of phenolics as antioxidant. Low temperature storage is commonly method in extending shelf life of vegetables. However there is no study related on the effect on low temperature storage on the quality changes in Thai eggplant. The aim of this study was to analyze the effect of low temperature storage on quality and total phenolics of Thai eggplant. Sample of vegetables in the same shape and ripening stage were harvested sorted washed dried and selected sample stored in low temperature storage at 51 101 151C and RH 90-95 for 18 days. The results show that highest weight loss and changes in firmness occured at 15C whereas value of yellowness to blueness (b value) in all treatment increased. Highest lightness reduction on flesh happened at 5C (15.58) and highest chilling injury of flesh and seed at 5C. Flesh browning at 4th day for those sample of vegetables stored at 5 and 10C. Highest and the most rapid chilling injury index increasing at 5C Thai eggplant was more sensitive to chilling injury symptoms. Total phenolics decreased significantly during 18 days storage and vegetables were stored at 10C could maintain total phenolics better than other low temperatures. Thai eggplant was suggested to store at 10C as the best low temperature.

[error in script]

Item Type:	Article
AGROVOC Term:	Solanum melongena
AGROVOC Term:	Eggplant
AGROVOC Term:	Vegetables
AGROVOC Term:	Storage
AGROVOC Term:	food storage
AGROVOC Term:	Low temperature
AGROVOC Term:	Phenolic content
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Food quality
AGROVOC Term:	Peel
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24937

Actions (login required)

View Item