Effect of polymeric films on physiological, biochemical and enzymatic changes in eggplant (Solanum melongena) under ambient conditions

MOHINDER KAUR SIDHU; B V C MAHAJAN; RITU TANDON; AJMER SINGH DHATT; WASAKHA SINGH DHILLON

doi:10.56093/ijas.v87i7.71872

Authors

MOHINDER KAUR SIDHU Punjab Agricultural University, Ludhiana 141 004
B V C MAHAJAN Punjab Agricultural University, Ludhiana 141 004
RITU TANDON Punjab Agricultural University, Ludhiana 141 004
AJMER SINGH DHATT Punjab Agricultural University, Ludhiana 141 004
WASAKHA SINGH DHILLON Punjab Agricultural University, Ludhiana 141 004

https://doi.org/10.56093/ijas.v87i7.71872

Keywords:

Biochemical changes, Brinjal, Enzymatic changes, Polymeric films, Shelf-life

Abstract

Brinjal (Solanum melongena L.) fruits were harvested at physiological maturity stage and packed in polymeric films, viz heat shrinkable film (15μ) and cling film (15μ). The film packed and unpacked (control) fruit were stored under ambient conditions. Both films proved quiet effective in improving the post harvest life and maintaining the quality of fruits for 6 days. Shrink and cling film created modified atmosphere around the produce and reduced physiological loss in weight (0.24 and 3.67%, respectively), shrinkage and maintained firmness (12.92 and 10.92 lb, respectively) and colour (L-23.32 and 24.59, respectively) of the fruit until 6th day of storage. Ascorbic acid (12.08 and 11.25 mg/100g, respectively) and anthocyanin content (2.50 and 1.77 mg/100g, respectively) of the fruit was better maintained in packed fruits as compared to control. Total phenols remained higher in packed fruits (52 and 48 ppm, respectively). PPO activity displayed slighter and sluggish increase as well as decrease in the packing treatments that was prompt in case of unpacked fruits and reached to the maximum level (60.63 units/100 mg) on 6th day of the storage. Thus, packaging technology helps in minimizing the postharvest losses and maintaining the quality and nutritional value of brinjal during storage under ambient conditions.

Downloads

Download data is not yet available.

References

AOAC. 2006. Official Methods of Analysis, 21st edn. Association of Official Analytical Chemist, Washington DC, USA.

Choudhury A K R. 2015. Object appearance, colour perception and instrumental measurement. (In) Principles of Colour and Appearance Measurement, Vol 1. Woodhead Publishing Limited. DOI: https://doi.org/10.1533/9780857099242.53

Concellon A, Anon M C, Chaves A R. 2007. Effect of low temperature storage on physical and physiological characteristics of eggplant fruit (Solanum melongena L.). LWT 40: 389–96. DOI: https://doi.org/10.1016/j.lwt.2006.02.004

De Castro L R, Cortez L A and Vigneault C. 2006. Effect of sorting, refrigeration and packaging on tomato shelf life. Journal of Food, Agriculture and Environment 4: 70–4.

Jha S N and Matsuoka T. 2002. Surface stiffness and density of eggplant during storage. Journal of Food Engineering 54: 23–6. DOI: https://doi.org/10.1016/S0260-8774(01)00181-9

Kader A A. 1997. Biological bases of O2 and CO2 effects on postharvest life of horticultural perishables. (In) Proceedings of seventh international controlled atmosphere research conference, Vol IV, Vegetables and Ornamentals, Davis, CA, pp 160–3.

Kandoliya U K, Bajaniya V K, Bhadja N K, Boda N P and Golakiya B A. 2015. Antioxidant and nutritional components of eggplant (Solanum melongena L) fruit grown in Saurastra region. International Journal of Current Microbiology and Applied Sciences 4: 806–13.

Mahajan B V C, Dhillon W S, Sidhu M K, Jindal S K, Dhaliwal M S, Singh S P. 2016. Effect of packaging and storage environments on quality and shelf-life of bell pepper (Capsicum annuum). Indian Journal of Agricultural Sciences 86(6): 738–42.

Mclellan M R, Lind L R and Kime R W. 1995. Hue angle determinations and statistical analysis for multi-quadrant Hunter L,a,b Data. Journal of Food Quality 18: 235–40. DOI: https://doi.org/10.1111/j.1745-4557.1995.tb00377.x

Sandhya. 2010. Modified atmosphere packaging of fresh produce: current status and future needs. LWT- Food Science and Technology 43: 381–92. DOI: https://doi.org/10.1016/j.lwt.2009.05.018

Torun H, Kolcuglu Y, Ayazi F A, Colak A and Glew R H. 2015. Characterization of polyphenol oxidase during three ripening stages of an eggplant (Solanum melongena L.) fruit: a local type in northeast Anatolia. Turk Journal of Biochemistry 40: 44–50. DOI: https://doi.org/10.5505/tjb.2015.27146

Vamos V L. 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Critical Reviews on Food Science and Nutrition 15: 49–127. DOI: https://doi.org/10.1080/10408398109527312

Zaro M J, Chaves A R, Vicente A R and Concellon A. 2014 Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.). Postharvest Biology and Technology 92: 70–8. DOI: https://doi.org/10.1016/j.postharvbio.2014.01.016