Vegetables Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Eggplant fruit are harvested at a range of developmental stages. Depending on cultivar and temperature, the time from flowering to harvest may be 10 to 40 days. Generally fruit are harvested immature before seeds begin to significantly enlarge and harden. Firmness and external glossiness are also indicators of a pre-maturity condition. Eggplant fruit become pithy and bitter as they reach an overmature condition.
The diversity of eggplant types being marketed has increased greatly in recent years. Standard (American) eggplant quality is primarily based on uniform egg to globular shape, firmness and a dark purple skin color. Additional quality indices are size, freedom from growth or handling defects, freedom from decay, and a fresh green calyx. Other eggplant types include:
U.S. grades are Fancy, No. 1, and No. 2, and No. 3. Distinction among grades is based solely on size, external appearances, and firmness.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
Optimum Relative Humidity
Rates of Respiration
To calculate heat production, multiply ml CO2/kg·hr by 440 to get BTU/ton/day or by 122 to get kcal/metric ton /day.
0.1-0.7 µl/kg·hr at 12.5°C (55°F)
Eggplant fruit have a moderate to high sensitivity to exogenous ethylene. Calyx abscission and increased deterioration, particularly browning, may be a problem if eggplants are exposed to >1ppm ethylene during distribution and short-term storage.
Controlled or modified atmosphere storage or shipping offer little benefit to eggplant quality maintenance. Low O2 levels (3-5%) delay deterioration and the onset of decay by a few days. Eggplant tolerates up to 10% CO2 but storage life is not extended beyond the benefit of reduced levels of O2.
Temperature & Controlled Atmosphere Photos
Physiological and Physical Disorders
Freezing Injury. Freezing injury will be initiated at -0.8°C (30.6°F), depending on the soluble solids content. Symptoms of freezing injury include a watersoaked pulp becoming brown and desiccated in appearance over time.
Use of Materials
The UC Postharvest Technology Center grants users permission to download textual pages (including PDF files) from this World Wide Web site for personal use or to reproduce them for educational purposes, but credit lines and copyright notices within the pages must not be removed or modified.
Except for these specified uses, no part of the textual materials available on the UC Postharvest Technology Center Web site may be copied, downloaded, stored in a retrieval system, further transmitted or otherwise reproduced, stored, disseminated, transferred or used, in any form or by any means, except as permitted herein or with the University of California's prior written agreement. Request permission from UC Postharvest Technology Center. Distribution for commercial purposes is prohibited.
The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.