Effect of Ethanol Vapor and Perforations in Polyethylene Bags on the Postharvest and Antioxidant Qualities of ‘Thai Round Green’ Eggplant Fruit
Eggplant is a horticulturally important crop that is highly perishable. To delay the deterioration of eggplant fruit quality, the use of packaging with different perforations and ethanol vapor was evaluated. Treatments included polyethylene bag (PEB) (0.04 mm) with 12 or 18 perforations (0.5 mm) and with or without ethanol vapor releasing sachet (0 or 0.3 g). ‘Thai Round Green’ eggplants stored at 13 °C were evaluated every four days for 12 days. Total phenolic content (TPC); 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity; browning index; and vitamin C were analyzed. Weight loss was reduced in eggplant packed in PEB with 12 perforations at four and eight days with addition of ethanol vapor. The use of PEB with 12 perforations and ethanol vapor reduced the fungal contamination in sample eggplants. The vitamin C content of eggplant did not vary in both treatments. The use of PEB with 18 perforations decreased the TPC while addition of ethanol vapor increased browning of fruit at four days. Addition of ethanol in PEB with 12 perforations increased the TPC of pedicel and DPPH of fruit both at four days while it increased the browning at 12 days. Respiration of eggplant was initially higher in PEB with 12 perforations but it decreased at eight days of storage. The use of PEB with 12 perforations and 0.3 g ethanol vapor releasing sachet showed potential in maintaining the quality of ‘Thai Round Green’ eggplant at low temperature (13 °C) for four to eight days.