Total Phenolic Concentration and Browning Susceptibility in a Collection of Different Varietal Types and Hybrids of Eggplant: Implications for Breeding for Higher Nutritional Quality and Reduced Browning

@article{Prohens2007TotalPC,
  title={Total Phenolic Concentration and Browning Susceptibility in a Collection of Different Varietal Types and Hybrids of Eggplant: Implications for Breeding for Higher Nutritional Quality and Reduced Browning},
  author={Jaime Prohens and Adri{\'a}n Rodr{\'i}guez-Burruezo and Mar{\'i}a Dolores Raig{\'o}n and Fernando Nuez},
  journal={Journal of the American Society for Horticultural Science},
  year={2007},
  volume={132},
  pages={638-646}
}
Phenolic compounds have numerous beneficial effects on human health. In consequence, the development of new varieties with higher content of phenolics is of interest for the improvement of the nutritional quality of eggplant (Solanummelongena L.). However, the oxidation of eggplant phenolics causes browning of the cut surfaces of the fruit and reduces its apparent quality. The authors investigated the relationship among, as well as the variation and heritability of, the content of phenolics… 

Figures and Tables from this paper

Genetic Analysis for Fruit Phenolics Content, Flesh Color, and Browning Related Traits in Eggplant (Solanum melongena)
  • P. Kaushik
  • Medicine, Biology
    International journal of molecular sciences
  • 2019
TLDR
It was determined that the flesh colour related traits most considerably affected the CGA, and the genetic distance showed a diminutive correlation with the hybrid means, heterosis, and SCA values.
Grafting influences phenolic profile and carpometric traits of fruits of greenhouse-grown eggplant (Solanum melongena L.).
TLDR
The effect of grafting on the accumulation of major phenolic constituents in eggplant fruit was inconsistent: in the year with less solar radiation and lower mean daily air temperatures, grafting decreased phenolic content in commercial variety/rootstock fruit and increased the content in landrace/ rootstock fruit.
Influence of antioxidant compounds, total sugars and genetic background on the chilling injury susceptibility of a non-melting peach (Prunus persica (L.) Batsch) progeny.
TLDR
It was possible to find varieties with high phenolic concentration and relatively low or intermediate CI susceptibility, however, the correlations observed between CI and phenolic contents highlight their potential influence on susceptibility to internal browning.
Inheritance of phenolic contents and antioxidant capacity of dehulled seeds in cowpea (Vigna unguiculata L. Walp.)
TLDR
The results suggested that breeding for increased antioxidant activity in decorticated cowpea seeds, to enhance the importance of this food stuff for the human diet, can be quite successful through recurrent selection in later generations.
Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality
TLDR
The pickling eggplant H11 is identified as the best source for improving the nutritional and functional properties of Occidental eggplants.
Comparison of eggplant landraces and commercial varieties for fruit content of phenolics, minerals, dry matter and protein
TLDR
There is ample variation within eggplant for composition traits and this can be exploited for the selection of varieties with nutritionally improved characteristics, and several landraces with high nutritional quality are identified.
Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning.
TLDR
It is suggested that it is possible to develop new eggplant varieties with improved functional and apparent quality, and principal components analysis (PCA) identified four groups of accessions with different profiles for the traits studied.
Chemical and bioactive quality traits during fruit ripening in eggplant (S. melongena L.) and allied species.
TLDR
The pattern of accumulation, also evidencing variations, of several phytochemicals during the eggplant fruit development and ripening was highlighted, with a decrease in phenols and in the PPO activity, and an increase of glycoalkaloids in overripe fruits.
Is it Possible to Combine High Content in Phenolics with Low Browning in Fruits and Vegetables? A case in Eggplant
TLDR
The results confirm that eggplant presents high levels of CGA, and that a wide diversity exists for the three traits studied, and indicate that selection of eggplant varieties with high content in CGA and low browning is feasible.
Phenolics content, fruit flesh colour and browning in cultivated eggplant, wild relatives and interspecific hybrids and implications for fruit quality breeding.
TLDR
The results indicate that wild species can contribute to improving the bioactive properties of eggplant without affecting negatively fruit flesh colour and browning.
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 34 REFERENCES
Phenolic acid content and composition of eggplant fruit in a germplasm core subset
TLDR
Evaluation of phenolic acid constituents in eggplant fruit from accessions in the USDA eggplant core subset provides opportunities to improve eggplant Fruit quality and nutritive value.
Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity
Phenolic compounds and polyphenol oxidase (PPO) activity in the fruits of 11 apple cultivars before and after bruising were studied in relation to their susceptibility to browning. The degree of
Distribution of hydroxycinnamic acid conjugates in fruit of commercial eggplant (Solanum melongena L.) cultivars.
TLDR
Evaluated the main class of eggplant phenolics, hydroxycinnamic acid conjugates, in the fruit of seven commercial cultivars, and chlorogenic acid was the predominant compound, and its 3-O, 4-O-, and 5-O-cis isomers were also present.
Engineering plants with increased levels of the antioxidant chlorogenic acid
TLDR
Overexpression of HQT in tomato caused plants to accumulate higher levels of CGA, with no side-effects on the levels of other soluble phenolics, and to show improved antioxidant capacity and resistance to infection by a bacterial pathogen.
Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature
Abstract Polyphenoloxidase (PPO) from eggplant fruit was characterized, and its catecholase activity studied during storage of fruit at 0 and 10 °C. The high catecholase activity was observed using
“Heirloom” varieties as sources of variation for the improvement of fruit quality in greenhouse-grown tomatoes
TLDR
“Heirloom” (traditional) varieties of tomato possess unique or superior fruit quality characteristics and may be useful for the development of new greenhouse tomato cultivars with improved internal quality.
Efficient regeneration in two potential new crops for subtropical climates, the scarlet (Solanum aethiopicum) and gboma (S. macrocarpon) eggplants
TLDR
The efficient regeneration obtained for these species allows the propagation of important genotypes and their improvement through in vitro techniques, and increases in the concentration of TDZ in the medium resulted in a higher density of buds, but they had a slower development.
Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals.
TLDR
It is recommended that antioxidant capacity be expressed as vitamin C mg/100 g equivalent (VCEAC) using the ABTS assay, which can be used in both organic and aqueous solvent systems, employs a specific absorbance at a wavelength remote from the visible region, and requires a short reaction time.
Antioxidant Capacity of Tea and Common Vegetables
Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea, and one black tea measured using
Production and characterization of interspecific hybrids between three eggplant (Solanum melongena L.) cultivars and Solanum macrocarpon L.
TLDR
The best three Greek eggplant cvs were crossed reciprocally with the wild species S. macrocarpon and their F1 interspecific hybrids were produced, confirming the hybridity of putative interspecific F1 hybrids by using morphological and biochemical MNR markers.
...
1
2
3
4
...