Effects of harvesting stages on yield and nutritional quality of African eggplant (<i>Solanum aethiopicum</i> L.) fruits

Abstract

Msogoya et al. J. Appl. Biosci. 2014. Effect of harvesting stages on yield and nutritional quality of African eggplant (Solanum aethiopicum) fruits. ABSTRACT Objective: Farmers often harvest African eggplant (Solanum Aethiopicum L.) fruits at different stages of fruit maturity. The influence of these harvesting practices on fruit productivity and nutritional quality is not known. This study was conducted to determine the effect of harvesting stages on yield and nutritional quality of African eggplant varieties. Methodology and results:The experiment was laid out in a split plot arrangement in a complete randomized block design with three replications. Three African eggplant varieties (Tengeru white, AB2 and Manyire green) and three harvesting stages (1, 2 and 3) were used as main plot factor and sub plot factor, respectively. Harvesting stage 1 (immature fruits) was characterized by fruits with non-shiny peel, harvesting stage 2 (mature fruits) was characterized by fruits with shinny peel and harvesting stage 3 (overmature fruits) was characterized by fruits with yellow coloration at the bottom. Fruit yield was assessed based on number and weight of fruits per plant while fruit nutritional quality was assessed in the laboratory based on carbohydrate, fibres, calcium, potassium, magnesium, phosphorus, iron, β-carotene and ascorbic acid contents. The collected data were subjected to analysis of variance using MSTATC statistical software. Treatments mean separation was conducted based on Student-Newman Keuls at P < 5 %. Results showed that yield in number of fruits per hectare decreased while yield in metric tons per hectare increased with fruit development stages. Varieties Tengeru white and AB2 had the highest yields based on metric tons at harvesting stage 2 while Manyire green had the highest yield at harvesting stage 3. Carbohydrate and fibre contents increased while ascorbic acid, β-carotene and most minerals decreased with fruit development stages. Conclusion and application of results:This study recommends harvesting immature fruits for high vitamin and mineral contents and delayed harvesting for the highest yield. As yield and nutritional quality trends vary with varieties, further studies are required to determine the effect of harvesting stages on yield and nutritional quality of different varieties of African eggplant.

Effect of drying methods on the retention of bioactive compounds in African eggplant

“…Studies have shown that most phenolic compounds are concentrated in the skin surface of fruits (Dadalı, Kılıç Apar, & Özbek, 2007 as reported by Mwende et al (2018). On the other hand, the betacarotene content reported in this study (Table 2) is higher compared to previous reports by Chepngeno, Owino, Kinyuru, and Nenguwo (2016) and Msogoya, Majubwa, and Maerere (2014) on African eggplants. This could suggest a wide variability in the beta-carotene content among African eggplant accessions (Plazas et al, 2014).…”

Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

“…Carotenoid content built up on CaCl2-treated banana (21.83±0.13 µg/100 g) higher than that on the control (19.07±0.12 µg/100 g) (Table 5). Extended storage induced to a higher loss of carotenoid content, followed by the evolution of ripening (60). The total soluble solid content increased during storage with a lower accumulation on the CaCl2-treated banana (16.40±0.13 o Brix) compared to the control (19.23±0.12 o Brix) (Table 6).…”

Characterizing the mechanical properties of eggplant (Melina F1) fruits, for the design and production of agricultural robots

“…Fruits of the eggplant were harvested at peak maturity state, before the complete seed development, as recommended by Ashtiani et al (2016). This is the stage when eggplants are consume fresh, as the seed are still soft and sequent, while the nutritional qualities of the fruits are at their peak (Msogoya et al, 2014). As this stage, the fruits usually have purple color and glossy skin (Figure 1).…”