Varietal differences in the chlorogenic acid,anthocyanin, soluble sugar,organic acid,and amino acid concentrations of eggplant fruit |
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| Authors: | T Mori T Umeda T Honda K Zushi T Wajima N Matsuzoe |
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| Institution: | 1. Faculty of Environmental and Symbiotic Sciences Prefectural University of Kumamoto
3-1-100 Tsukide
862-8502 Kumamoto Japan mori@san.bbiq.jp;3. Faculty of Environment and Horticulture Minami Kyushu University
3764-1 Tatenocho Miyakonojyo
885-0035 Miyazaki Japan;4. Faculty of Environmental and Symbiotic Sciences Prefectural University of Kumamoto
3-1-100 Tsukide
862-8502 Kumamoto Japan;5. Faculty of Agriculture University of Miyazaki
1-1 Gakuen-kibanadai-nishi
889-2192 Miyazaki Japan |
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| Abstract: | SummaryEggplant (Solanum melongena L.) is an important crop in Japan, with a long history of cultivation. Although many eggplant cultivars and lines have been developed, their nutrient concentrations, including phenolic compounds, have not been investigated in detail. In the present study, we investigated varietal differences in the concentrations of taste (e.g., soluble sugars, organic acids, and amino acids) and functional (e.g., chlorogenic acid, anthocyanins, and amino acids) compounds in eggplant fruit using 34 cultivars and lines with diverse growth habits, fruit shapes, sizes, and colours. The concentrations of taste and functional compounds differed among cultivars and lines. Variations in chlorogenic acid 0.1 – 2.5 mg g–1 fresh weight (FW)] and anthocyanin (0.0 – 0.4 A532 units g–1 FW) concentrations were greater than those of soluble sugars (e.g., sucrose, 0.5 – 1.7 mg g–1 FW; glucose, 7.6 – 13.7 mg g–1 FW; fructose, 6.2 – 15.0 mg g–1 FW) and organic acids (e.g., citric acid, 0.07 – 0.21 mg g–1 FW; malic acid, 0.9 – 1.9 mg g–1 FW). We also found that the coefficient of variation in amino acid concentrations varied with amino acid. Glutamine (27.4 – 135.8 mg 100 g–1 FW) and arginine (4.5 – 23.1 mg 100 g–1 FW) had the largest variation between varieties. These results indicate the importance of cultivar selection to optimise the concentrations of ingredients and will contribute to improvements in the functionality of eggplant through breeding. |
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