Effects of Different Rootstocks and Storage Temperatures on Postharvest Quality of Eggplant (<i>Solanum melongena</i> L. cv. Madonna)

In addition to mitigating biotic and abiotic stress, grafting may influence the fruit quality and postharvest quality of eggplants. Few studies have been published on the influence of grafting on the postharvest performance of eggplant fruit. The current work examined the postharvest behavior of grafted and non-grafted eggplant cv. Madonna at 0 and 10 °C storage. Rootstocks include Solanum grandiflorum × Solanum melongena (SH), Solanum torvum (ST), Solanum melongena × Solanum integrifolium (SI), Solanum integrifolium (A), and Solanum lycopersicum cv. Optifort (O) and Emperador (E). The values for soluble solids, L*, and b* of pulp declined throughout storage. The pH of the fruit pulp decreased during storage at 10 °C. The lowest firmness was observed in fruit grafted onto E and O. The oxidation potential (OP) value decreased for fruit harvested from the O rootstock. At 0 °C, the oxidation potential (OP) value increased in fruit harvested from the A rootstock. Fruit firmness reduction at the end of storage in fruit grafted onto SH was less than in the other rootstocks and control plants. Overall, we found that the storage temperature had a more significant effect than the applied rootstock on the studied parameters of the eggplant fruits