The effect of ripeness phases on seed and fruit quality of eggplant (Solanum melongena L.)

A three-year experiment was conducted to determine the influence of ripening, variety and the production year (2017-2019) on seed and fruit quality of eggplant. The 1000 seed weight, germination capacity, the total protein and oil content of seeds as well as the total protein and sugar content of fruits were determined in three ripeness phases across three production years. All examined varieties exhibited significant differences in the weight of 1000 seeds during ripening, which varied from 1.44 to 4.42 g. Seeds extracted from fruits that reached commercial ripeness did not germinate. As the fruit ripens, its total sugar and protein content decreases, while the reverse is detected in the case of total protein and oil content of seeds. The full ripeness phase was the optimal time for harvesting fruits to obtain high germinating seeds.

Automated summary

This study investigated the influence of ripening, variety, and production year on the seed and fruit quality of eggplant. The results showed significant differences in the weight of 1000 seeds among different varieties during ripening. Seeds extracted from fruits at commercial ripeness did not germinate. The total sugar and protein content of fruits decreased as they ripened, while the total protein and oil content of seeds increased. The full ripeness phase was found to be the optimal time for harvesting fruits to obtain high germinating seeds.