Journal
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
Volume 48, Issue 1, Pages 79-89Publisher
UNIV AGR SCI & VETERINARY MED CLUJ-NAPOCA
DOI: 10.15835/nbha48111700
Keywords
fresh-cut eggplant; oxidative damage; ready-to-eat; reducing agents; texture
Categories
Funding
- Postharvest Research Center of the Valencian Institute of Agrarian Research (IVIA) [GVA_51910]
- National Council of Science and Technology (CONACyT) [291062]
- LGAC-2: Innovation and Development of Agrifood Processes for Social Welfare, the Sustainable Agrifood Innovation program of the College of Postgraduates, Campus Cordoba
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Minimal processing of eggplants (Solanum melongena L.) generates a rapid onset of enzymatic browning, tissue softening and water loss that limits their shelf life. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the antioxidant (pH 2.6 and 7.8, respectively), or adjusted to pH 5 with generally recognized as safe substances, to maintain the quality of minimally processed eggplant stored at 5 degrees C for 6 d. Water was used as a control. The colour, firmness, polyphenol oxidase activity, and visual quality was evaluated in the freshly cut fruit at 3 and 6 d of storage. No effect of the treatments on firmness or polyphenol oxidase activity was observed. At 3 d of storage, a correlation was observed between polyphenol oxidase activity and the visual evaluation of the cut product. Samples treated with 2% calcium ascorbate and the rest of the treatments at pH 5 had a lower browning index than those treated with 1% ascorbic acid and the control. At the end of the storage period, the visual quality of the eggplant samples treated with 1% ascorbic acid at pH 5 was evaluated above the marketing limit, whereas those treated with 1% ascorbic acid at pH 2.6 had the lowest quality indicators. An adjustment to pH 5 helps to preserve the luminosity and visual quality of the eggplant, however firmness was not affected by calcium ascorbate or the pH of the medium.
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