Free phenolics and polyphenol oxidase (PPO): The factors affecting post-cut browning in eggplant (Solanum melongena)

► The eggplant cultivars differed in PPO activity, phenolic content and browning. ► In eggplant browning was found to depend on soluble phenolics and PPO activity. ► During storage phenolics and browning always increased but not PPO activity. ► A stretch of 38 amino acid differed in cultivars showing higher PPO activity.