Enzymatic Degradations on Fresh-Cut Eggplants Differently Packaged

Effect of Methyl Jasmonate on Enzymatic Browning and Antioxidant Enzyme System of Eggplant Fruit (Solanum melongena L.)**

“…The purpose of preserving products in MAP conditions; is to control weight loss, browning, ethylene production and respiratory rate by reducing physiological changes and quality, through lower O2 and higher CO2 (Toivonen and DeDell, 2002). Catalano et al (2007) suggested that atmospheric conditions with higher CO2 and lower O2 had positive effects on quality in eggplants, besides, they reported that PPO enzyme activity is stimulated. As a matter of fact, in the study carried out in MAP conditions, low respiration rate was found in both MeJA treated fruits and control fruits in both storage conditions.…”

The effect of fruit-setting hormones applied at the stage of flowering on the morphological and physiological characteristics of eggplant (Solanum melongena L.) fruit during growth, maturation and storage

“…Storing fruits or vegetables in controlled atmosphere (CA) enriched with high CO 2 and/or utilizing low O 2 levels can be a very beneficial tool in maintaining product quality and extending shelf life (Kader et al, 1989). Although several studies have documented the effect of CA storage on eggplant (Kaynas et al, 1995;Arvanitoyannis et al, 2005;Catalano et al, 2007), the CA storage of parthenocarpic eggplant fruits has not previously been described.…”

“…The activity of the enzymes PPO and POD (pyrogallol peroxidase) involves the oxidation of phenolics compounds, and the application of 1-MCP to eggplant fruits reduced their activity as a consequence of which browning was prevented (Massoloa et al, 2011). Catalano et al (2007) found that higher levels of CO 2 (2% O 2 and 5% CO 2 ) in packaged fresh-cut eggplants reduced the activity of PPO, PME (pectin methylesterase) and β-GAL (β-galactosidase) which were involved in fresh-cut eggplant degradation during chilled storage. Ethanol vapour may also reduce enzymatic browning in fresh-cut eggplant (Hu et al, 2010).…”

“…In the same study, fruit injury occurred at a high level of CO 2 (5%O 2 + 10% CO 2 ). Catalano et al (2007) reported that modified atmospheres increased the shelf-life and quality parameters of fresh-cut eggplants. These authors packed fresh-cut eggplant under a high CO 2 concentration (2% O 2 and 5% CO 2 )…”