This study was determined the effects of pyroligneous acid on the quality and shelf life of eggplant and to characterize the effectiveness of the different storage condition the ambient condition and evaporative storage conditions of eggplant fruits. The results revealed that the most effective storage conditions to prolong the shelf life of eggplant fruits. In addition, the results revealed that 10% concentration of wood vinegar under cold storage were found significantly different than the ambient, evaporative cooler storage conditions. And based on the result, among the storage conditions it was the ambient storage conditions was the least effective among all the storage conditions.
Amelita G. Alkuino (Tue,) studied this question.