Post harvest treatments to control eggplant deterioration during storage |
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| Authors: | Naomi Temkin-Gorodeiski B Shapiro Shoshana Grinberg Ida Rosenberger E Fallik |
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| Institution: | A.R.O., Volcani Center, Department of Fruit and Vegetable Storage, P.O. Box Box 6, Bet Dagan, 50250, Israel |
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| Abstract: | Eggplant (Solatium melongena L.) fruits deteriorate rapidly during prolonged storage, mainly due to accelerated senescence of the calyx. Dipping the calyx in a solution containing 200 ppm NAA and 900 ppm prochloraz (active ingredient) retarded calyx senescence and controlled decay. At the end of the growing season in Israel (March-May), dipping the whole fruit in the above solution gave better results than dipping the calyx only. After 14 d of storage at 12°C and 3 d at 20°C, the calyx appeared fresh and green and the fruit was firm. Decay incidence did not exceed 5%. The residual level of prochloraz in fruits that were wholly dipped was less than 0.34 mg 1“'. |
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