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Research Article
 

Influence of Intracellular Structured Water Formed by Xe Gas on the Shelf Life of Eggplant Fruit (Solanum melongena L.)



M. A. Rahman , A. Khair , B.K. Bala , A.K.M. S. Islam and F. M. Rabbi
 
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ABSTRACT

Formation of structured water by dissolution of non-polar gas increases the viscosity of water and results in suppression of metabolic activity due to the resultant low rate of enzymic reaction. This phenomenon was applied to extend the storage life of eggplant fruits using Xe gas. Two combinations of temperatures and partial pressures of Xe were investigated. The respiration rates in Xe treated samples were found to be 10.1 and 11.9 mgCO2 kg-1 h-1, for 10 and 15 oC, respectively and were less than those of control. The Xe treated samples showed a lower respiration rate. The calyx was not deteriorated and flesh browning was not observed. Weight loss did not differ significantly, however lower in the treated sample. Therefore, the Xe treatment was found to be effective for extending the storage life of eggplant fruits.

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  How to cite this article:

M. A. Rahman , A. Khair , B.K. Bala , A.K.M. S. Islam and F. M. Rabbi , 2001. Influence of Intracellular Structured Water Formed by Xe Gas on the Shelf Life of Eggplant Fruit (Solanum melongena L.). Pakistan Journal of Biological Sciences, 4: 1543-1546.

DOI: 10.3923/pjbs.2001.1543.1546

URL: https://scialert.net/abstract/?doi=pjbs.2001.1543.1546

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