The selected solanaceous fruit, such as eggplant, is placed into containers at a room temperature of 20 to 25°C and arranged in a bowl-like shape. The container is then sealed with a polyethylene film, creating a controlled atmosphere where the oxygen level is maintained between 2% to 5%, and carbon dioxide levels are kept around 5%. Under these high carbon dioxide conditions, the fruit's respiratory activity is reduced, which limits the synthesis of ethylene—a natural plant hormone that promotes ripening and spoilage. By minimizing ethylene production, this method helps prevent premature softening and reduces the occurrence of rot, thereby extending the shelf life of the eggplant.
This storage technique allows the eggplant to remain fresh for approximately 30 days while preserving its original quality and nutritional value, including the content of solanine, a naturally occurring compound found in eggplants. Some producers also use small packages made from 10-micron thick high-density polyethylene bags to store selected eggplants. These bags help regulate the internal atmosphere by controlling the levels of oxygen, carbon dioxide, and ethylene. When stored at a slightly cooler temperature of around 13°C, this method can maintain the fruit’s freshness and quality for up to four weeks. This approach is particularly useful for retail settings where longer shelf life and consistent quality are essential for consumer satisfaction.
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