Effects of hot water treatment to alleviate chilling injury and enhance phenolic metabolism in eggplant fruit during low temperature storage

•Hot water dipping mitigated chilling injury in eggplant fruit.•Hot water dipping enhanced phenolic metabolism in fruit.•Mitigation of CI associated with antioxidant activity related to phenolic metabolism. Eggplant (Solanum melongena L.) fruit is highly perishable vegetable due to rapid quality det...

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Bibliographic Details
Published in:Scientia horticulturae 2022-10, Vol.304, p.111325, Article 111325
Main Authors: Kantakhoo, Jirarat, Ose, Kimiko, Imahori, Yoshihiro
Format: Article
Language:English
Subjects:
Chilling injury
Eggplant fruit
Hot water treatment
Phenolic
Phenylalanine ammonia- lyase
Reactive oxygen species
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Summary:•Hot water dipping mitigated chilling injury in eggplant fruit.•Hot water dipping enhanced phenolic metabolism in fruit.•Mitigation of CI associated with antioxidant activity related to phenolic metabolism. Eggplant (Solanum melongena L.) fruit is highly perishable vegetable due to rapid quality deterioration when stored under ambient temperature. The current handling and storage temperatures, below optimum storage temperature (
ISSN:0304-4238
1879-1018
DOI:10.1016/j.scienta.2022.111325