Japanese Eggplant (Aubergine)

Japanese

#94601

Organic

Data Actions

Product Intelligence

Description

Japanese eggplant is a market type of eggplant (aubergine), a fruit of the nightshade family. Its color and shape depend on the market type.

Botanical Name

Solanum melongena

Origin

Western Indian Ocean, Tropical and subtropical Asia

Size

All Sizes

Commodity

Eggplant (Aubergine)

Storage Guidelines

Commercial storage guidance for fresh eggplant (all types; HB66 gives one set of storage conditions). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Temperature

10 to 12°C (50 to 54°F)

Humidity

90-95%

Shelf Life

up to 14 days

Packaging

Ventilated containers or bags to maintain air circulation

Eggplants are chilling sensitive (surface pitting, scald, browned flesh and seeds followed by decay), lose water quickly, bruise easily, and should never be held in contact with ice. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -0.8°C. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

A verified nutrition profile matching this product identity, edible part and processing form is not established. No other food, species, maturity or processing form is substituted.

"A Japanese Market Type"