Ebrahimi Peyman, Nicoletto Carlo, Sambo Paolo, Tinello Federica, Mihaylova Dasha, Lante Anna
Department of Agronomy, Food, Natural Resources, Animals, and Environment-DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy.
Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria.
Antioxidants (Basel). 2023 Feb 8;12(2):410. doi: 10.3390/antiox12020410.
Enzymatic browning could negatively affect the sensory and nutritional properties of eggplants post-harvest. Polyphenols, polyphenol oxidase (PPO), and reactive oxygen species (ROS) are three material conditions involved in enzymatic browning. This paper seeks to evaluate the effect of fertilization techniques and grafting on the activity of PPO and colorimetric parameters in cultivated eggplants. Fertilization alone significantly increased the PPO activity in all eggplant fleshes ( ≤ 0.05), whereas the grafting technique combined with fertilization decreased the PPO activity in most of the samples significantly ( ≤ 0.05). Moreover, there was a significant positive correlation between the PPO activity and the a* values of the eggplants. The a* values in grafted eggplants were significantly different from each other ( ≤ 0.05), showing that grafting the fertilized eggplants could be effective in controlling the enzymatic browning. The eggplant slices exposed to air for 60 min at room temperature showed a significant increase ( ≤ 0.05) in PPO activity, browning index (BI), total color difference (ΔE), and a*, b*, and c* values. Thus, it is necessary to minimize the exposure time of the slices to air at room temperature, even if combining fertilization techniques with grafting could delay the enzymatic browning in fresh-cut eggplants.
酶促褐变会对采后茄子的感官和营养特性产生负面影响。多酚、多酚氧化酶（PPO）和活性氧（ROS）是参与酶促褐变的三个物质条件。本文旨在评估施肥技术和嫁接对栽培茄子中PPO活性和比色参数的影响。单独施肥显著提高了所有茄子果肉中的PPO活性（≤0.05），而嫁接技术与施肥相结合则显著降低了大多数样品中的PPO活性（≤0.05）。此外，PPO活性与茄子的a值之间存在显著正相关。嫁接茄子的a值彼此之间存在显著差异（≤0.05），表明嫁接施肥后的茄子对控制酶促褐变有效。在室温下将茄子切片暴露于空气中60分钟后，PPO活性、褐变指数（BI）、总色差（ΔE）以及a*、b和c值均显著增加（≤0.05）。因此，即使将施肥技术与嫁接相结合可以延缓鲜切茄子的酶促褐变，也有必要尽量减少切片在室温下暴露于空气中的时间。
