Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments.
The effects of postharvest applications of hot water (HWT) (45, 50, and 55 °C), 1-MCP (1, 5, and 10 μL/L), and CaCl (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), -galactosidase (-Gal), -galactosidase (-Gal) and -1,4-glucanase (-1,4-Glu) activities, and the fruit firmness and cell wall composition of eggplant fruit were investigated. The results showed that the decrease in the eggplants firmness was delayed by HWT, 1-MCP, and CaCl treatments during storage compared with the control. However, HWTs were less effective than the 1-MCP and CaCl treatments. The results show that 1-MCP and CaCl treatments inhibited the depolymerization of water (WSP), CDTA (CSP), and sodium carbonate (SSP) soluble polyuronides. The results suggest that 1-MCP (5 and 10 μL/L) and CaCl (1, 2, and 3%) could prevent eggplant softening by inhibiting hydrolase enzymes and reducing the disintegration of the polysaccharides. In addition, 1-MCP and CaCl were more effective than hot water treatment in extending postharvest storage life. There is a significantly high correlation between firmness, polyuronide content and cell wall enzyme activity.