Article
Phenolics content, fruit flesh colour and browning in cultivated eggplant, wild relatives and interspecific hybrids and implications for fruit quality breeding.
Food research international (Ottawa, Ont.) - 1 Dec 2017
Kaushik Prashant, Gramazio Pietro, Vilanova Santiago, Raigón María D, Prohens Jaime, Plazas Mariola
Abstract excerpt
Increasing the content in bioactive phenolics in the eggplant (Solanum melongena) fruit is of interest, but may result in enhanced browning. We evaluated six varieties of S. melongena, 22 accessions of wild related species and 42 interspecific hybrids between cultivated eggplant and wild relatives for phenolics content, fruit flesh colour, polyphenol oxidase (PPO) activity, and fruit flesh browning. Wild...
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