The stage of harvest and the storage techniques applied relate largely to the climacteric or non-climacteric nature of the fruit, and the role of ethylene in fruit ripening is discussed. The fruit of all three Solanaceous species are highly perishable and careful manipulation of the storage conditions is required in order to preserve quality at an acceptable level. Meanwhile, the results confirmed the presence of C-H stretching phenol (1020cm-1), alkane C-H blending (1450cm-1) and O-H stretching, lipid at (1450cm-1), and carbohydrate amino acids (3940.39cm-1) in eggplant plants different parts control and irradiated.įactors affecting the composition, quality and storage life of fresh tomatoes (Lycopersicon esculentum Mill.), peppers (Capsicum annuum L.) and eggplants (Solanum melongena L.) as well as fresh-cut (minimally processed) produce are discussed both in the light of European Union (EU) quality standards and on the basis of recent research findings. FT-IR showed the appearance and disappearance of function group in control and irradiated plants. Phenyl alanine ammonia-lyase (PAL) enzyme and polyphenol oxidase enzyme showed increases in their activities as gamma radiation increased to 50Gy, while increasing irradiation dose level to 100Gy reduces both enzyme activities. Otherwise, the amino acid and total soluble protein contents were higher in pulp in all treatments. The antioxidant activity in the whole fruit was less than the peel and pulp while the highest antioxidant activity was in the peel. The DPPH radical scavenging activity of eggplant extracts varies according to the plant part. Moreover, tannin contents increased at a dose of 50Gy to (5.853, 7.94 and 7.79mg/g DW) for pulp, peel and whole fruits respectively the highest contents were detected in peels followed by the whole fruits and the pulps. A dose level at 50Gy increased flavonoid contents (0.835, 4.301 and 3.166mg/g DW) for pulp, peel and whole fruits, respectively. Also, 50Gy increased total phenolic contents (2.140, 4.039 and 2.965mg/g DW) for pulp, peel and whole fruits, respectively. All growth parameters studied showed an increase when using a dose of 50Gy gamma rays. A FIELD experiment was performed to study the effect of gamma irradiation (0.0, 50 and 100Gy) on growth parameters and bioactive compounds of different parts of eggplant.
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