Improving the Storage Quality of Eggplant Stored with Modified Atmosphere Packaging by Low Temperature Treatment
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Abstract:
The effects of four temperatures (6, 8, 10 and 12 ℃) on gas composition in package bag, storage quality and chilling injury of eggplants stored with modified atmosphere packaging were studied with “Heiguan” eggplant. The changes of O2 and CO2 contents in package bags, flesh color parameters L* value and Hue value, fruit firmness, appearance index, decay index, chilling injury index, peroxidase (POD), catalase (CAT) and polyphenol oxidase (PPO) activities were periodically measured during storage. The results showed that severe chilling injury happened to eggplant at 6 ℃ in the 10th day, and the chilling injury index was up to 50.00. Severe chilling injury happened to eggplant at 8 ℃ on the 20th day, the chilling injury index was 47.50. With the aggravation of chilling injury of these two treatments in late stages, the O2 and CO2 contents in the package were greatly fluctuated, the flesh color parameters L* value and Hue value, fruit firmness, CAT and PPO activities were greatly decreased, and the POD activity was rapidly increased, the deterioration of quality of eggplant at 6 ℃ was the most serious, and the appearance index dropped to 37.22 at 20 d, the decay index and the chilling injury index were 42.50 and 52.50, respectively. The commodity of eggplants stored with MAP at 12 ℃ was the best, the flesh color parameters L* value and Hue value and fruit firmness were significantly higher than those at 6 ℃ and 8 ℃ (p<0.05), and the activities of POD, CAT and PPO were maintained relatively stable, and was not prone to chilling injury.
