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Lnfluence of Lntracellular Structured Water Formed by Xe Gas on the Shelf Life of Eggplant Fruit (solanum Melongena L.)

M. A. Rahman
Bangladesh Rice Research Institute, Gazipur, Bangladesh

A. Khair
Jahnagirnagar University, Savar, Dhaka, Bangladesh

B. K. Bala
Bangladeslr Agricultural University, Mymensingh, Bangladesh

A. K. M. S. lslam
Bangladeslr Agricultural University, Mymensingh, Bangladesh

F. M. Rabbi
Bangladesh Rice Research Institute, Gazipur, Bangladesh

Abstract/ Executive Summary:

Formation of, structured water by dissolution of non-polar gas increases the viscosity of water and results in suppression of metabolic activity due to the resultant low rate of enzymic reaction. This phenomenon was applied to extend the storage life of eggplant fruits using Xe gas. Two combinations of temperatures and partial pressures of Xe wereinvestigated.Therespirationrates in Xe treated samples were found to be 10.1 and 11.9 mgCO₂ kg^-1h^-1 for 10 and 15^oC, respectively and were less than those of control. The Xe treated samples showed a lower respiration rate. The calyx was not deteriorated and flesh browning was not observed. Weight loss did not differ significantly, however lower in the. treated sample. Therefore, the Xe treatment was found to be effective for extending the storage life of eggplant fruits.

Keywords: Eggplant, Storage, viscosity, structured water, calyx, respiration, Browning

Location: Bangladesh Rice Research Institute, Gazipur, Bangladesh

Start Date: 01-07-1995

End Date: 30-09-1995

Program Area: Postharvest and Agro-processing

Commodity: Brinjal

Objectives:

To study the metabolic and enzymic activity of eggplant due to the formation of structured water by applying Xe gas and to investigate the storage period.

Methodology:

Eggplant fruits (Solanum melongena L. white variety) were obtained from the experimental farm during July and September, 1995. Within 2 hrs of harvest, the fruits were transported to laboratory and temporarily stored in a room al controlled temperature of 15⁰C for 2 days before measurement. The eggplant fruits were selected such that these were: almost equal in size; similar in colour; and free from disease. The fruits were weighed on an electronic balance. Two combinations of temperature and pressure (10⁰C/0.29Mpa and 15^oC/0.39MPa) were employed. The temperatures were selected to avoid Cl and to give higher solubility of Xe gas. The samples were placed inside a steel container having an inner volume of 2,121 (diameter of 130 x 10^-3 m and a height o, 160 x 10^-3 m). The lid of the container was immediately closed. For each treatment, two containers were used. One of these containers was pressurized with Xe and the others acted as control. The pressurization process was started al room temperature and was completed within few minutes. The containers were kept in constant temperature chambers at 10 and 15^oC for two weeks. Gas chromatograph (GC-l4A, Shimadzu Co., Japan) was used lo measure the CO, concentration. The sample of 1mL was drawn from the containers with the help of gas syringe and was adjusted to O.5mL before injecting into a GC. fitted with a thermal conductivity detect at 100^oC. The flow rate for the carrier gas o, helium was 3OmL min^-1. The partial pressure of CO₂ (PCO₂) and cumulative quantity o, evolved CO₂ (COEC) were calculated. Inner pressure (kg cm-2) of the sample container was measured by pressure monitor (pM 222, GL Science). To calculate the amount of Xe dissolved in sample, the water content of fruit was considered approximately 93%. The weight loss of the sample was determined from difference between the weights of fruits before and after storage and expressed as a percentage. The colour of calyx and flesh were compared through photographs at the end of the storage. Linear regression curves were fitted ro COEC data and respiration rates were determined from the slopes of these regression lines.

Source of Information: Pakistan Journal of Biological Soiences 4 (12): 1543-1546, 20O1; Asian Network for Scintific informaiion 2001

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Overall the Xe treated samples were found better than that of the control sample. Xenon helped in suppressing the metabolic activity and in maintaining the colour. Application of Xe extended the storage life of eggplant fruits for about two weeks. Therefore, the Xe treatment may be considered as a new method for the storage of fresh fruits and vegetables.

Knowledge Management: Journal