Preliminary studies on the quality changes of eggplant as influenced by active packaging

The effects of active packaging on the surface stiffness, mass, volume, density and weight changes of fresh as well as stored eggplant were studied at 11 and 25°C for 10 days with active packaging material Type 1 and 2 and control. Mass, volume, and surface stiffness of eggplant decreased linearly throughout the storage period regardless of storage conditions; while the mass density showed a reverse trend in the case of 11°C storage. Reduction rate of mass, mass density and weight was observed minimum at 25°C storage temperature with active packaging Type 1. The weight of eggplant decreased at a higher rate in the initial 4 days compared to that in the later period of storage regardless of storage temperature and type of packaging.