1-lb. fresh = 3-4 cups chopped
1-lb. fresh = 1 _ cups, cooked and cubed
1-lb. fresh = 1-pint frozen
1 medium eggplant = about 1 _ pounds
Receiving and Inspecting
Look for firm eggplants that are light for their size. Skin should be even-colored and free of blemishes. Avoid eggplants with soft spots or those that are flabby or shriveled.
Storing and Handling
Temperature/humidity recommendations for short-term
storage of seven days or less:
45-50 degrees F/7-10 degrees C
90-95% relative humidity
Copyright & Disclaimer
PMA Fresh Produce Manual
Handling Tips
Eggplants are very sensitive to bruising. Handle with care; do not drop shipping containers on the floor.
Troubleshooting
Yellowish-brown skin discoloration; increased decay:
These are indications of chill injury. To prevent chill injury, do not store eggplants below 45 degrees F/7 degrees C.
Browning of pulp and seeds; accelerated decay:
Eggplant is sensitive to ethylene; exposure to the gas may cause pulp and seed discoloration, decay, and loss of calyx. For best quality, keep eggplants away from ethylene-producing fruits and ripening rooms.
Shriveled or flabby skin:
Eggplants may begin to shrivel if stored in an area with low humidity. To prevent shriveling, maintain humidity level of 90-95%.
Skin or pulp decay:
Decay may result from bruising due to rough handling. Handle eggplants with care to prevent product damage; do not drop shipping containers on the floor.
Variety/Type Descriptions
The most common varieties of commercially grown eggplants (standard and American) are large-fruited with shiny dark purple skin color. Product shape ranges from egg-shaped to globular.
NOTE: Specialty eggplants are also available.
Japanese eggplant is small and slender with purple skin color.
White eggplants range in size and shape from large and elongated to small and round.
Italian eggplants are smaller than the more familiar deep purple, smooth skinned variety. Also known as baby eggplant, Italian eggplant has thinner skin, more delicate flesh, and a milder flavor.
Common Packaging
33-lb. 1-1/9-bushel cartons holding 18-
or 24-count
Italian eggplant: 10-lb. bulk cartons of
4/6-oz. packages
Grades
Grades:
U.S. Fancy
U.S. No. 1
U.S. No. 2
NOTE: Not all eggplants are graded. Ungraded product is called “unclassified.” Differences between grades are based primarily on external appearance.
Storing Tips
Keep eggplants away from ethylene producing fruits and ripening rooms.
Shippers
J & D PRODUCE, INC.
P.O. Box 1548, Edinburg, TX 78540
7310 N. Expressway 281, Edinburg, TX 78541
PHONE # - 956-380-0353
FAX # - 956-380-0325
CONTACT - James V. Bassetti, President & Sales
WEB SITE - www.littlebearproduce.com
E-MAIL - lrchandler@littlebearproduce.com
