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, which helps control the internal atmosphere. The oxygen level inside is maintained between 2% to 5%, while the carbon dioxide concentration is kept around 5%. Under these high carbon dioxide conditions, the fruit's respiratory activity is reduced, and the synthesis of ethylene—known to accelerate ripening and spoilage—is limited. This effectively prevents the accumulation of ethylene, thus reducing the occurrence of softening and rotting in the eggplant.
This storage method can extend the shelf life of eggplant for approximately 30 days, preserving its original quality and nutritional value, including the levels of solanine. Some producers also use small packages made from 10-micron thick high-density polyethylene bags. These bags are filled with selected eggplants and stored at around 13°C. By carefully regulating the levels of oxygen, carbon dioxide, and ethylene within the bag, the fruit can be preserved for up to four weeks, maintaining its freshness, texture, and overall appearance. This approach is especially useful for retail settings where longer storage without significant quality loss is essential.
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