Gajewski M., Kowalczyk K., Arasimowicz D.

The aim of this work was to examine the effect of storage of eggplant fruits on their sensory characteristics. Fruits were harvested in the middle of September, at their optimal maturity, and then stored for three weeks at 12oC and 95% RH. Cultivars chosen for the experiment were ‘Bibo’ and ‘Long Black’. Plants were grown in unheated foil tunnel and in greenhouse. Sensory quality was analyzed immediately after harvest and after storage, using the QDA method, by the panel of 12 trained experts. Fruits were roasted for 40 minutes at 180oC, and then chilled to the ambient temperature. The set of 19 descriptors of sensory quality plus overall quality were evaluated. Storage of fruits significantly affected some sensory descriptors. Fruits from the tunnel showed less intensive odor of steamed potatoes after storage, but more intensive odor of a plum jam. Flesh firmness, flesh fibrousness and skin hardness were lower after storage. During storage sweet taste intensity decreased and bitter taste intensity increased in all fruits. In case of fruits from the greenhouse storage affected odor intensity as well. Overall quality of all cultivars was scored lower after storage, however off-odor and off-flavor intensity were very low. Differences between cultivars grown in the foil tunnel were significant concerning sweet taste and bitter taste intensity, and in case of fruits grown in the greenhouse - concerning flesh juiciness and skin hardness.

Key words: aubergine, cultivars, quantitative descriptive analysis, sensory quality, storage