CHINESE EGGPLANT (SAMPLE) Online Hot Sale

Handling Tip

Selection

• Chinese eggplant has smooth and shiny skin with no signs of soft spots or shriveling.
• A uniform purple skin and a bright green cap.
• Chinese eggplant is firm and light for its size.

• Storage

  • Chinese eggplant should be stored at 50°F – 54°F (10°C – 12°C) with a relative humidity of ninety to ninety-five percent and light mist.
  • The typical shelf life is under fourteen days. High humidity is important to avoid shriveling.
  • Chinese eggplant is sensitive to odor. Chinese eggplant should not be stored with strong aroma products.
  • Chinese eggplant is sensitive to ethylene, a naturally occurring gas that regulates ripening. Chinese eggplant should not be stored with high ethylene-producing products to extend shelf life and avoid browning. Chinese eggplant produces a low level of ethylene.
  • Chinese eggplant is sensitive to chilling injury at below 50°F (10°C). Symptoms appear after fifteen to sixteen days of storage at 45.5°F (7.5°C). Symptoms appear faster as the temperatures drop, with symptoms appearing five to six days after storage at 36.5°F (2.5°C). Symptoms include surface pitting, scald, and flesh browning. Scald is brown spots on the surface that may be sunken with time.
  • Chinese eggplant is sensitive to freezing injury. Symptoms include water-soaked flesh that becomes brown and dried out over time. The freezing point for Chinese eggplant is 30.6°F (-0.8°C).