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Changes in the chemical composition of eggplant fruits during development and ripening

Author:
Esteban, R.M., Molla, E.M., Robredo, L.M., Lopez-Andreu, F.J.
Source:
Journal of agricultural and food chemistry 1992 v.40 no.6 pp. 998-1000
ISSN:
0021-8561
Subject:
eggplants, ripening, maturity stage, chemical composition, acidity, sugars, ascorbic acid, protein content, phenols
Abstract:
Changes in the chemical composition of eggplant were studied during development and ripening of the fruits. The study was carried out on three cultivars of eggplant. Eggplant fruit was analyzed at six developmental stages for chemical composition, titratable acidity, reducing and total sugars, ascorbic acid, proteins, and total phenols. These constituents are responsible for typical sensorial and flavor characteristics of fruits. All increased during development to a maximum value at 42 days after fruit set. Few differences were found among the cultivars studied.
Agid:
1360416