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Eggplant is one of the most popular vegetables in summer and autumn in northern China. However, due to poor market demand, a large quantity of eggplants often goes unsold, leading to waste. To address this issue, several effective storage and processing methods have been introduced to improve production efficiency and reduce post-harvest losses.
First, let's look at the best practices for storing eggplants. Eggplants are not very durable during storage, and they are prone to diseases, spots, and rot. Therefore, it's important to choose the right variety. Late-maturing eggplants with firm flesh, low moisture content, thick skin, and few seeds are ideal for long-term storage. These varieties are also more resistant to disease and tend to be medium-sized, making them easier to handle.
One common storage method involves using high-density polyethylene bags. The eggplants are placed inside these bags, which are either sealed or left slightly open. The atmosphere inside the bag is controlled to maintain about 10-20% oxygen, 1% carbon dioxide, and less than 0.1 mg/liter of ethylene. When stored at around 13°C, eggplants can remain fresh for up to four weeks.
Another traditional method involves using underground cellars. A well-drained pit is dug, typically 1.2 meters deep, 1 meter wide, and 3 meters long. The pit should be covered with corn stalks and topped with 12 cm of soil. Before placing the eggplants inside, they should be carefully selected—only those without damage, pests, or disease should be used. The eggplants are then arranged in layers, ensuring that no fruit is pierced by another. After stacking five layers, the top is covered with kraft paper. The pit should be kept at a temperature between 5°C and 8°C, and the temperature should be monitored regularly. If it drops below 5°C, the pit should be covered; if it rises, the vents should be opened. This method can keep eggplants fresh for up to 40–50 days.
Now, let's explore some common processing techniques for eggplants. One popular method is drying. Mature, pest-free eggplants are sliced thinly, briefly blanched in boiling water, and then dried under the sun. They should be turned every two hours, and after dark, they should be brought indoors to recover. This process continues for 3–4 days until fully dry, after which they can be packed and stored. Dried eggplant can be rehydrated and used in various dishes, such as stir-fries with pork.
Another option is making sweet and sour eggplant. Fresh eggplants are washed, peeled, and cut in half. They are then layered in a container with sugar in a ratio of 100 kg of eggplant to 10 kg of sugar. A small amount of vinegar (10 grams per 100 kg of eggplant) is sprinkled on top. The mixture is pressed down and turned every 2–3 days for 3–4 times. After 15 days, the eggplant is ready to eat. It has a tangy and sweet flavor, perfect for salads or side dishes.
Lastly, salted garlic eggplant is a flavorful preservation method. Mature salted eggplants are cut into strips and steamed until tender but not mushy. Once cooled, they are placed in a jar with 3.5 kg of garlic, 3 kg of soy sauce, and 1.5 kg of fresh ginger per 100 kg of eggplant. The mixture is stirred once on the second day and then every other day. After 4–5 days, it's ready to enjoy. The final product is dark red, salty, and spicy, making it a great condiment.
By implementing these storage and processing techniques, farmers and consumers can significantly extend the shelf life of eggplants and make better use of their harvest.