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. 2021 Aug 13;9(10):5567–5574. doi: 10.1002/fsn3.2517

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© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Calcium treatment delayed the browning of eggplant during storage. (a) Phenotypes of H₂O‐ and calcium‐treated fruits. Upper part: the appearance of H₂O‐ and calcium‐treated fruits, bar = 5 cm. Lower part: the browning phenotypes of transection of H₂O‐ and calcium‐treated fruits, bar = 2 cm. (b) The calcium content in H₂O‐ and calcium‐treated fruits. (c) The L* in H₂O‐ and calcium‐treated fruits. (d) The a* in H₂O‐ and calcium‐treated fruits. (e) The b* in H₂O‐ and calcium‐treated fruits. (f) The BI in H₂O‐ and calcium‐treated fruits. Data are means of three replicates with SD. Asterisks denote statistically significant differences between calcium‐ and H₂O‐treated fruits (p < .05, ANOVA)