Fresh-cut eggplant is popular with consumers because of its instance and hygiene, however, its shelflife is limited. To prolong the shelflife of fresh-cut eggplant, the effects were studied for modified atmosphere packaging (MAP, 2% CO2+5% O2+93% N2) and the combined treatment of preservative solution (1.5% chitosan+10% ascorbic acid+1% CaCl2+2% citric acid) and MAP on the quality of fresh-cut eggplant. The quality indices including sensory quality, browning degree, firmness, polyphenoloxidase (PPO) activity and total bacterial counts were detected during 10 days of storage at (10±1) ℃. After 8 days of storage, the L* value, firmness, PPO activity and total bacterial counts of the control sample were 7566, 7.41 kg/cm2, 68.77 U/(min·g) and 5.52 lg CFU/g, respectively. While the quality indices of the samples treated by the combined treatment were 82.51, 10.05 kg/cm2, 23.70 U/(min·g) and 2.87 lg CFU/g. The results indicated that MAP retarded the browning and softening of eggplant slices and the coating treatment prior to MAP enhanced the effectiveness. The fresh-cut eggplant treated by coating and MAP were still acceptable for cooking after 8 days of storage.

Publication Date


First Page


Last Page





[1] Allende A, Luo Y, McEvoy J L. Microbial and quality changes in minimally processed baby spinach leaves stored under superatmospheric oxygen and modified atmosphere conditions[J]. Journal of Postharvest Biology and Technology, 2004(33): 51~59.
[2] 祝美云, 党建磊, 魏征,等. 壳聚糖复合涂膜保鲜鲜切莲藕的研究[J]. 食品与机械, 2010, 26(1): 145~147.
[3] 赵春霞, 胡蓉, 冯丽萍. 涂膜处理对氩气气调包装的鲜切香菇品质的影响[J]. 包装工程, 2013(5): 14~19.
[4] 李松林. 壳聚糖结合气调包装对樱桃萝卜保鲜的研究[J]. 食品工业科技, 2012(10): 326~329.
[5] 王肽, 谢晶. 臭氧水处理对鲜切茄子保鲜效果的研究[J]. 食品工业科技, 2013(15): 324~327.
[6] Bibhuti B M, Satyendra G, Arun S. Browning of fresh-cut egg-pant: Impact of cutting and storage[J]. Journal of Postharvest Biology and Technology, 2012(67): 44~51.
[7] Zhou Pei-gen, Smith N L, Lee C Y. Potential purification and some properties of Monroe apple peel polyphenol oxidase[J]. Journal of agricultural and food chemistry, 1993(4): 532~536.
[8] Xing Ya-ge, Li Xi-hong, Xu Qian-lian, et al. Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)[J]. Journal of Innovative Food Science and Emerging Technologies, 2010(11): 684~689.
[9] 周静亚, 徐忠传, 马春朋. 壳聚糖在鲜切果蔬保鲜中的应用[J]. 食品研究与开发, 2009(10): 130~133.
[10] Pen L T, Jiang Y M. Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnut[J]. LWT-Food Science and Technology, 2003, 36(3): 359~364.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.