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 -1 ), and CaCl 2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), α -galactosidase ( α -Gal), β -galactosidase ( β -Gal) and β -1,4-glucanase ( β -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 2 treatments during storage compared with the control. However, HWTs were less effective than the 1-MCP and CaCl 2 treatments. The results show that 1-MCP and CaCl 2 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 -1 ) and CaCl 2 (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 2 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.