Instituto de Conservación y Mejora de la Agrodiversidad Valenciana and ‡Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València , Camino de Vera 14, 46022 Valencia, Spain.
J Agric Food Chem. 2013 Sep 18;61(37):8871-9. doi: 10.1021/jf402429k. Epub 2013 Sep 6.
Eggplant (Solanum melongena) varieties with increased levels of phenolics in the fruit present enhanced functional quality, but may display greater fruit flesh browning. We evaluated 18 eggplant accessions for fruit total phenolics content, chlorogenic acid content, DPPH scavenging activity, polyphenol oxidase (PPO) activity, liquid extract browning, and fruit flesh browning. For all the traits we found a high diversity, with differences among accessions of up to 3.36-fold for fruit flesh browning. Variation in total content in phenolics and in chlorogenic acid content accounted only for 18.9% and 6.0% in the variation in fruit flesh browning, and PPO activity was not significantly correlated with fruit flesh browning. Liquid extract browning was highly correlated with chlorogenic acid content (r = 0.852). Principal components analysis (PCA) identified four groups of accessions with different profiles for the traits studied. Results suggest that it is possible to develop new eggplant varieties with improved functional and apparent quality.
茄子（Solanum melongena）品种的果实中酚类物质含量增加，呈现出增强的功能品质，但可能表现出更大的果肉褐变。我们评估了 18 个茄子品种的果实总酚含量、绿原酸含量、DPPH 清除活性、多酚氧化酶（PPO）活性、液体提取物褐变和果肉褐变。对于所有的特性，我们发现了很高的多样性，不同品种之间的差异最大可达 3.36 倍果肉褐变。酚类物质和绿原酸含量的总含量变化仅解释了果肉褐变变化的 18.9%和 6.0%，PPO 活性与果肉褐变无显著相关性。液体提取物褐变与绿原酸含量呈高度相关（r = 0.852）。主成分分析（PCA）确定了四个具有不同研究特性的品种组。结果表明，有可能开发出具有改善的功能和外观品质的新型茄子品种。
