Preventing chilling injury to maintain quality

Post harvest storage of aubergine

Preventing chilling injury to maintain quality
Summary A A
LinkedIn's logo Twitter's logo Facebook's logo

Aubergine quality cannot be taken for granted after a short storage period before marketing. Physiological disorders linked to cold susceptibility (internal browning, spots on the skin) and the onset of decay were the target of a study conducted at the CTIFL on commercial batches of this fruiting vegetable.

Published 01/12/2022

Are low temperatures detrimental to aubergine?

Like most fruits from tropical and subtropical regions, aubergine is susceptible to physiological damage when exposed to temperatures below 8-10°C.

Therefore, chilling injury is a serious problem in maintaining the post-harvest quality of aubergine (Wang, 1994). When aubergines are stored at low temperatures chilling injury occurs, and its severity increases as temperatures decrease (Hatton 1990, Gajewski et al. 2009, Zaro et al. 2014). These physiological disorders first appear as browning of the seeds, pulp and calyx. Then more severe symptoms occur such as browning of the skin, and the appearance of scald or pitting (Molinar et al. 1996, Cantwell & Suslow, 1997, Concellón et al. 2004, Concellón et al. 2007). These symptoms may not appear during cold storage but afterwards when the aubergines are returned to room temperature (Erard et al. 2003, Wang 2013).

This content is reserved for logged in customers.