The storage and preservation technology of eggplant

1. Storage characteristics Eggplant native to India and Southeast Asia, is a tropical thermophilic plant, heat-resistant and not cold, very sensitive to low temperatures, cold storage at 7 °C below the occurrence of cold damage. The main problem in the storage of eggplants is the detachment of the fruit shank and the rot of the fruit.
2. Storage process
(1) Eggplant harvested for storage should be harvested when the fruit is long enough and the skin has been colored, bright and smooth, and the seeds have not yet fully developed (just turning black). Harvested too late, eggplant over-aging aging, reducing the value of food. When harvesting, it is best to use a pair of scissors to cut the shank and retain large gingivae and a small shank handle during storage.
(2) post-harvest handling and packaging of eggplant in the storage of fruit stems and sepals perishable, and detached from the fruit; the surface of the fruit prone to lesions, resulting in whole fruit rot, the main manifestations of brown and cotton blight and other diseases. Before entering the storage, the fruit stem can be prevented by using 100-150 mg/L anti-droplet or 2,4-D, and the fruit can be washed off with benzoic acid to reduce the fruit rot.
(3) The suitable temperature for storage of solanaceous fruit is 10~13°C and the relative humidity is 85%~92%. Eggplant is sensitive to CO2, and it is better to use low 02 and low CO2 indicators for air-conditioning storage to reduce respiratory and ethylene synthesis in the body, which has certain effect on preventing fruit stems from falling off and keeping freshness. Eggplants are more susceptible to deterioration and rot during storage and are difficult to store for a long period of time. Generally, they are stored for 30 to 40 days.

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