Metabolomic Analysis, Combined with Enzymatic and Transcriptome Assays, to Reveal the Browning Resistance Mechanism of Fresh-Cut Eggplant.

The DPPH radical scavenging ability, ABTS radical scavenging ability, and the scavenging ability of FRAP of eggplant material ‘F’ showed a trend of increasing and then decreasing after cutting, while the DPPH radical scavenging ability and ABTS radical scavenging ability of eggplant material ‘36′ showed a decreasing trend after cutting and no significant change in the scavenging ability of FRAP.

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The PPO activity of ‘F’ fruit showed an increasing trend after 30 min of fresh-cutting, while all other indexes did not change significantly during the fresh-cutting process.

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The results showed that almost all differentially accumulated glycerolipids and glycerophospholipids had higher levels in the ‘F’ fruit relative to the ‘36′ fruit; specifically, PC, PI, and PG displayed a highly significant difference in accumulation.

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