Agricultural and Biological Sciences
8 years ago

Eggplant color affects sugar content, potentially altering taste and health.

Zhongguo shucai
Relationship between contents of pigments and soluble sugars during development of eggplant fruits with different genotypes
Lingping Wang, Dai Danli, Hu HaiJiao, Chonglai Bao, Weihai Mao

Paper Summary

Related papers

Theme background image
Agricultural and Biological Sciences
8 years ago

Blueberries' Vitamin C Peaks in Young Fruit Stage, Pigments at Ripening.

Berry Production
Fruit Tree Management
1 view
Theme background image
Agricultural and Biological Sciences
8 years ago

Hawthorn fruit development linked to skin color changes and mineral elements.

Hawthorn Effects
Theme background image
Agricultural and Biological Sciences
8 years ago

Plum fruit color linked to sugar and acid content during maturation.

Fruit Tree Management
Korean Food
Remote Sensing

The researchers studied different types of eggplant to see how their colors develop and how they are related to sugar content. They found that purple eggplants have more anthocyanin and sugars, while green eggplants have more chlorophyll. The purple color in eggplants increases as they ripen, while the green color decreases. Purple eggplants have a strong link between anthocyanin and sugars, while green eggplants have a connection between chlorophyll and sugars. This shows that the colors in eggplants develop independently and are influenced by sugar content, which varies depending on the type of eggplant.