Abstract

Biodeterioration of eggplant reduces the shelf-life adversely disrupting local distribution thereby causing economic losses. In this regard, a study was conducted during 2019 at Labone Scientific Co. Ltd, Vietnam to identify a proper pre-treatment to maintain physico-chemical attributes and antioxidant properties during post harvest handling. Eggplants were pre-treated with peracetic acid (PAA) @ 20, 40, 60, 80 and 100 ppm, and stored under 12°C for 28 days in an average relative humidity of 85%. Weight loss (%), firmness (N), total soluble solid (oBrix), total phenolic (mg GAE/100g), antioxidant activity or FRAP (μmol TE/100g) were the key parameters to be observed till 28 days at an interval of 7 days. Eggplants treated with 60ppm PAA revealed smaller changes in weight loss, firmness, meanwhile maintained the higher total phenolic content and antioxidant attribute. Thus, pre-treatment with PAA had a positive effect on shelf-life of eggplant during postharvest preservation. Therefore, studies should be taken up on the effect of PAA on the other tropical fruits and vegetables.