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Chilling injury in eggplant fruits. V. Changes of K ion leakage and contents of phospholipids during storage, and effects of phenolic compounds on K ion leakage, phospholipd content, and ultrastructural changes of eggplant fruit sections



Chilling injury in eggplant fruits. V. Changes of K ion leakage and contents of phospholipids during storage, and effects of phenolic compounds on K ion leakage, phospholipd content, and ultrastructural changes of eggplant fruit sections



Journal of the Japanese Society for Horticultural Science 47(1): 111-120



The leakage of K ions from tissue slices of eggplant fruits did not change during fruit storage at 20 deg C but it increased with chilling injury at 1 deg. The contents of the major phospholipids declined in unripe and over-ripe fruits during storage at 1 deg , and in harvesting-mature fruits during storage at 1 and 20 deg. The rate of leakage of K ions from fruit slices was increased by the addition of p-coumaric acid and chlorogenic acid.

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Accession: 000315176

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