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Classic-type eggplant fruits collected at the packing line were stored at 21C to evaluate respiration, weight loss, and quality characteristics. Fruits were divided on two groups. One group was inoculated with  Phytophthora capsici . Fruit size, postharvest changes in color, compositional characteristics, CO 2  production, weight loss, and spread area of the disease were monitored daily. Fruit size at harvest ranged between 15 to 17 cm of longitude and 7 to 9 cm of diameter. Seventy two hours after inoculation (HAI) of the fruits with  P. capsici , a significant increase on respiration was detected even before the fungus was visually present. After 144 HAI, respiration on infected fruits reached 49 ml CO 2 /kg per h, while healthy fruits achieved only 15.7 ml CO 2 /kg per h, reducing quality and shelf-life on rotten fruits. Firmness, titratable acidity, and pH showed a significant difference between healthy and infected fruits. pH on infected fruits change from 4.96 after 96 HAI to 6.91 after 144 HAI, while healthy fruits did not change in the same period. Results were closely related with time after inoculation. Forty-eight HAI, the surface affected was of 2.7 cm by 1.8 cm; while 168 HAI, the affected surface area increased to 12.2 cm by 13.4 cm, representing damage above 60% of the total surface of the fruit.

Quality Changes and Respiration Rate of Eggplant Fruits Infected with Phytophthora capsici L.