Physical and chemical analysis in lines of eggplant (Solanum melongena L. var. esculentum) for fresh consumption
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Abstract
Chemical physical composition in new eggplant lines from the genetic improvement of IIHLD was studied. Performing the following evaluations: pH, SS ° brix, % acidity, vitamin C (mg.100 g-1), total phenols (mg gallic acid.100 g-1), antioxidant capacity (mmoles of Fe²+.100g-1 and firmness N), obtaining as results that the eggplant lines evaluated showed values of soluble solids, vitamin C, pH and acidity in correspondence with international studies for each type of eggplant (semi long, round and long), showing high phenolic content and antioxidant capacity.
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