Postharvest conservation of eggplant fruits by the application of cassava edible coating or PVC film

The postharvest conservation of eggplant fruits covered with cassava starch at 3% or covered with PVC film was compared. Fruits of the cultivar Embu were taken 147 days after sowing date in the field, in Mossoro, Rio Grande do Norte State, Brazil. Afterwards, the fruits were taken to the Postharvest Laboratory and stored during 15 days in environmental conditions (26-29 degrees C and 50-75% RH). A 3 x 6 factorial scheme with three replications of three fruits per plot in a completely randomized design was used. The treatments consisted of the combination of three coating types (control, cassava starch and polyethylene film) with six storage times (0; 3; 6; 9; 12 or 15 days). The external appearance (1-5 scale), mass loss (%), flesh firmness (N) and soluble solids (degrees Brix), titratable acidity (% of citric acid), and ascorbic acid (mg/100 g of pulp) content of fruits were evaluated. Polyethylene film was the most efficient coat to keep the external appearance and to reduce the mass loss of the eggplant fruits. The cassava starch coat was not so efficient in extending the shelf life of eggplant fruits as the PVC film was. Based on external appearance, the conservation period for eggplant fruits was of 15 and 12 days for PVC film and cassava starch, compared to 9 days of the control treatment.