Question:
The following statements are given for Brinjal:
(A). Pigmented purple coloured brinjal contains more vitamin C than green
(B). Copper and polyphenol oxidase activity are highest in purple colour fruits
(C). Fe and Catalase are lowest in green Brinjal
(D). Bitterness of fruits is due to presence of solasodine
Choose the correct answer from the options given below:
The following statements are given for Brinjal:
(A). Pigmented purple coloured brinjal contains more vitamin C than green
(B). Copper and polyphenol oxidase activity are highest in purple colour fruits
(C). Fe and Catalase are lowest in green Brinjal
(D). Bitterness of fruits is due to presence of solasodine
Choose the correct answer from the options given below:
(A). Pigmented purple coloured brinjal contains more vitamin C than green
(B). Copper and polyphenol oxidase activity are highest in purple colour fruits
(C). Fe and Catalase are lowest in green Brinjal
(D). Bitterness of fruits is due to presence of solasodine
Choose the correct answer from the options given below:
Show Hint
The enzyme polyphenol oxidase (PPO) catalyzes the oxidation of phenolic compounds into quinones, which polymerize to form brown pigments. This activity is highly pronounced in purple brinjal.
Updated On: Jul 10, 2026
- (A), (B) and (C) only.
- (A), (B) and (D) only.
- (A), (B), (C) and (D).
- (B), (C) and (D) only.
Show Solution
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
The biochemical composition of brinjal (eggplant, Solanum melongena L.) fruits—including vitamins, minerals, enzymes, and glycoalkaloids—varies significantly among cultivars of different colors, sizes, and maturity stages.
Step 2: Detailed Explanation:
Let us analyze each statement:
- Statement (A) is correct: Purple-pigmented brinjal cultivars contain higher levels of ascorbic acid (Vitamin C) and anthocyanins than green cultivars.
- Statement (B) is correct: Purple-skinned cultivars generally show higher copper content and elevated polyphenol oxidase (PPO) activity. This higher PPO activity is responsible for the rapid browning of cut purple brinjal tissues when exposed to air.
- Statement (D) is correct: The bitterness of brinjal fruits, especially in over-mature or stressed fruits, is caused by glycoalkaloids, primarily solasodine (and solanine).
- Statement (C) is incorrect: Green brinjal cultivars are actually rich in iron ($\text{Fe}$) and catalase activity, so stating they are lowest in these is incorrect.
Consequently, statements (A), (B), and (D) are correct.
Step 3: Final Answer:
The correct combination is (B).
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