Wax Patterns, Textural Properties, and Quality Attributes of Two Eggplant (Solanum melongena L.) Cultivars during Storage

Abstract

Two eggplant cultivars (Brigitte and Dalong) were stored under ambient conditions for 8 days to examine the postharvest quality and shelf life. Results indicated that the respiration rate, firmness and springiness, and nutritional quality of both eggplant cultivars decreased with the extension of shelf life. On the contrary, opposite trends were observed in weight loss, gumminess, and chewiness of eggplant fruits. In addition, the weight loss of ‘Brigitte’ eggplant fruits was 3.3% and 6.9% lower compared with ‘Dalong’ eggplant fruits at 4 and 8 days after storage. Thicknesses of epidermal cells and the stratum corneum, the epicuticular wax content of ‘Brigitte eggplant fruits increased by 42.9%, 766.7%, and 58.8% compared with ‘Dalong’ eggplant fruits, respectively, with a concomitant increase in the dense wax layer structure. In conclusion, the storage tolerance of ‘Brigitte’ eggplant fruits was higher than that of ‘Dalong’ eggplant fruits due to the higher epicuticular wax content and dense wax layer structure.