PACKAGING OF ?CLASSIC? AND ?JAPANESE? EGGPLANT (Solanum melongena L.) FRUIT WITH POLYETHYLENE FILMS

Abstract

The effect of individual packaging with polyethylene (PE) film of ?Classic? and ?Japanese? types of eggplants (Solanum melongena L.) on fruit transpiration, firmness, and calyx freshness, was evaluated. Results showed that fruit covered with PE had a transpiration rate, measured as loss of fruit mass, from six (Classic) to 55 times (Japanese) lower compared to uncovered fruit. In uncovered eggplants, transpiration rate of Classic fruit was 11 times lower than Japanese fruit. After seven (Classic) or 14 (Japanese) days of storage, the appearance and firmness of covered fruit were similar to those of recently harvested fruit while uncovered fruit were soft and shriveled. The calyx in covered fruit was less dehydrated, although with a higher incidence of fungal rots caused by Cladosporium spp. and Alternaria spp. compared to uncovered fruits.