ArticleFood science & nutrition2021
Effect of calcium treatment on the browning of harvested eggplant fruits and its relation to the metabolisms of reactive oxygen species (ROS) and phenolics.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- The multidimensional regulation roles and mechanisms of calcium in fruit quality.Journal of integrative plant biology · 2026Review
- New insights into tobacco leaf browning during flue-curing: antioxidant capacity-ROS imbalance is closely associated with browning development.BMC plant biology · 2026Article
- Physiological effects of MAP and calcium chloride treatments on biochemical metabolites and quality stability by reducing respiration rate in sweet cherry fruit during storage.BMC plant biology · 2025Article
- Establishment of an efficient tissue culture system for Paeonia ostii by combining vernalization and etiolation pretreatment with optimized culture conditions.Plant methods · 2025Article
- Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods.Food chemistry: X · 2025Article
- The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage.Foods (Basel, Switzerland) · 2025Article
- Reactive oxygen species in biological systems: Pathways, associated diseases, and potential inhibitors-A review.Food science & nutrition · 2024Review
- AcbHLH144 transcription factor negatively regulates phenolic biosynthesis to modulate pineapple internal browning.Horticulture research · 2023Article
- Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Antioxidants (Basel, Switzerland) · 2023Article
- Review of the Mechanisms by Which Transcription Factors and Exogenous Substances Regulate ROS Metabolism under Abiotic Stress.Antioxidants (Basel, Switzerland) · 2022Review
- Effect of calcium treatment on the browning of harvested eggplant fruits and its relation to the metabolisms of reactive oxygen species (ROS) and phenolics.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Eggplant is a popular vegetable in Asia; however, it has a short storage life and considerable economic losses have resulted from eggplant browning. Calcium has been reported to play a key role in the postharvest storage of plants. Here, we found that exogenous calcium application could delay eggplant fruit browning and maintain higher storage quality. The increased browning index (BI), relative electrolytic leakage (REL), and water loss were suppressed by calcium treatment during storage. Delayed browning with calcium treatment might result from a higher phenolic level and suppressed the activity of polyphenol oxidase (PPO). Less H
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