The present work was carried out aiming to evaluate chemical and physical characteristics of eggplant fruits submitted to different postharvest treatments. Eggplant fruits (Solanum melongena L.) were harvested in commercial fields in Brasilia, DF. After harvesting the, fruits were graded for size and diameter and treated as follows: modified atmosphere; CaCl2 (2%) dipping + modified atmosphere; 1-MCP (500nL.L-1); 1-MCP (500nL.L-1) + CaCl2(2%) dipping; and control. Fruits were then stored for 10 days at 12±1°C, relative humidity ranging from 85 to 90%, and analyzed every two days for mass loss, firmness, external color (brightness) and total soluble solids content. It was observed that mass loss increased during storage. At the end of the storage period control fruits had a mass loss of 14%, and fruits treated with calcium chloride, with or without the association of modified atmosphere, were 2.5 times firmer than control fruits. For brightness, fruits stored under modified atmosphere had L* values that were 20% higher than control fruits at the tenth day of storage. When total soluble solids were evaluated, it was verified that, at the end of the storage period, control fruits had 20% more soluble solids than fruits stored under modified atmosphere.
CaCl2; eggplant; storage; shelf-life; 1-methylcyclopropene; modified atmosphere
