The main problems of eggplant storage and freshness

Eggplant is widely grown across China and is a major vegetable in summer and autumn, especially in northern regions. However, it is highly prone to spoilage and decay during storage, making long-term preservation challenging. The main issues that occur during storage include: 1. The fruit stalks, along with the sepals, can cause wet or dry rot, which may spread to the fruit or lead to detachment from the fruit. 2. Various lesions appear on the surface of the eggplant, which can expand and eventually cause the entire fruit to rot. Common diseases include brown spot disease and Mianxian disease. 3. When stored below 7°C, chilling injury occurs, resulting in water-soaked or bleached spots on the fruit's surface, while the internal seeds and placenta tissue turn brown. According to existing research, the ideal storage temperature for eggplants is between 10°C and 12°C, with a relative humidity of 85% to 90%. Eggplants are very sensitive to carbon dioxide, so controlled atmosphere storage using low oxygen and low carbon dioxide levels can help reduce stem loss and improve preservation to some extent. However, this method is not effective in preventing fruit rot. Additionally, eggplants are sensitive to chlorine, so it should not be used for disinfection. Instead, sec-butylamine has shown some effectiveness in reducing spoilage. Different regions have developed their own simple methods for storing eggplants. Typically, late-season varieties with lower moisture content are selected, and they are harvested before the first frost. In storage, eggplants are often stacked in cellars and covered with materials like paper or straw, packed individually, or layered with rice husks. Some traditional methods also involve storing them in pits to maintain optimal conditions. These techniques vary by region but share a common goal: to extend the shelf life of eggplants while maintaining their quality and freshness. With proper handling and storage practices, farmers and consumers can significantly reduce post-harvest losses and enjoy fresh eggplants for longer periods.

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