Title: Development of an objective freshness index for a variety of Mediterranean eggplant

Authors: Michael O. Ngadi; Arturo A. Mayorga Martínez; Timothy D. Schwinghamer

Addresses: Department of Bioresource Engineering, Macdonald Stewart Building, Room MS1-027, McGill University, Macdonald Campus, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue QC H9X 3V9, Canada ' Department of Bioresource Engineering, Macdonald Stewart Building, Room MS1-027, McGill University, Macdonald Campus, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue QC H9X 3V9, Canada ' Department of Plant Science, Raymond Building, Room R1-023, McGill University, Macdonald Campus, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue QC H9X 3V9, Canada

Abstract: The objective of this work was to develop a non-subjective freshness index (If) for a Mediterranean variety of eggplant (Solanum melongena L. cv. Traviata). Eggplants were obtained from local agricultural sources and stored under controlled environment conditions. Storage temperature was und to have an effect on If, while the agricultural source and the degree of exposure to light did not affect If. Nonlinear functions modelled If against weight loss (WL), peel gloss loss (GL), surface stiffness loss (SL), density ratio minus one (DRMO), and storage period (in h). The best model for predicting If of eggplant was a function of SL (R2adj =0.98). Stepwise regression identified hyperspectral wavelengths that will predict If at 10°C (R2adj =0.46) and 27°C (R2adj =0.78). If can be used to estimate eggplant quality, therefore future work will develop freshness indices for other eggplant varieties stored under a range of temperature conditions.

Keywords: freshness index; eggplant; Solanum melongena; food storage conditons; hyperspectral imaging; peel gloss; surface stiffness.

DOI: 10.1504/IJPTI.2016.10004649

International Journal of Postharvest Technology and Innovation, 2016 Vol.5 No.3, pp.231 - 250

Received: 14 Apr 2015
Accepted: 19 Feb 2016

Published online: 18 Apr 2017 *

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