Studies on keeping-quality of vegetables and fruits. III. Changes in sugar and organic acid contents accompanying the chilling-injury of eggplant fruits

The mechanism of chiiling-injury in fruits of eggplants (Solanum melongena L. cultivar ‘Hyonaga’) was investigated by determining the sugar and organic acid content during cold storage and after exposure to low temperature for various periods. Fructose, glucose and maltose were detected, and totalled more than 96% of total sugar on the initial day. Total sugar content increased to 30% higher than the initial day after 2 days of cold storage, and after that decreased gradually, while in 20° C-stored fruits it decreased sharply. Fructose, glucose and maltose increased rapidly after transfer from 1° C to 20° C. Succinic, oxalic, malic and citric acid were detected before storage. Malic and citric acid were found to be the main organic acids. The ratio of malic/citric acid in fruits stored at 1°C decreased during storage, while after storage at 20°C it increased. The ratio in fruits after transfer from 1°C to 20°C increased rapidly during the time course. The ratio of malic/citric acid ranged from 6.0 to 6.8 in healthy fruits, while it was below 5.9 or above 7.3 in chilled fruits. It is suggested that according to this ratio the degree of chilling-injury of eggplant fruits might be foreseen.