Transpiration in Eggplant Fruits as Affected by Fruit Stage of Development and Storage Conditions

Fruit transpiration or weight loss was measured gravimetrically on eggplant fruits (cv. Classic) at various stages of development. The calyx of some fruits was covered with Vaseline to measure its relative contribution to total fruit transpiration. To evaluate the effect of storage conditions on fruit transpiration and quality, fruit of commercial size (24/37.4 liter box) were stored at either low evaporative demand (10C, 100% RH) or high evaporative demand (20C, 70% RH) for 7 days. After storage period, fruit transpiration and other fruit quality characteristics were determined. The results indicated that ≈70% of total fruit transpiration occurred through the calyx and stem in fruits size-24, where the calyx accounted for ≈10% of total fruit surface area. The surface area of the calyx relative to the total fruit area decreased as fruits developed. There was a positive correlation between evaporative demand in the storage room and fruit transpiration. At a higher evaporative demand, there was a reduction in fruit shelf life, fruits being more withered and less firm as compared to those stored at a lower evaporative demand. Thus, eggplant fruit quality would probably be extended by a reduction in fruit transpiration.