Eggplant is planted in Chaozhou, Guangdong, with bud stage from May to early July, initial flowering period in mid-July, full flowering period in early, middle and late August, and flowering period of 5-7 days.

Fruits ripened in February-March have the best quality, and some varieties ripen in June-September with poor quality. Luo Xinping, Ni et al. 1982 Introduction and cultivation of eggplant in Lujiangba, Nujiang dry-hot valley, Baoshan, Yunnan. The bud period is from early April to May, the flowering period is from mid-May to early June, the fruit growth period is 180-250 days, and it ripens from February to late March of the following year.

Fruits can be produced all year round, and the quality of fruits matured from 65438+February to the end of March of the following year is the best. Fast growth, strong adaptability, early delivery, high yield and less pests and diseases. After planting for 3 years, the average yield of 4-year-old trees reached 5 kg, and then the yield increased year by year, and the yield of adult trees reached more than 50 kg.

Judgment method of egg fruit maturity

1, the color of yellow egg fruit is slightly red after ripening, and the color of purple egg fruit turns purple or brown after ripening; The flesh of mature eggs is dark yellow.

2. After the egg is ripe, the shell will dry due to water loss, resulting in dryness. When picking, wrinkled eggs are more delicious.

3. Whether an egg is ripe or not can be identified by touching its hardness. Generally, cooked eggs are soft and raw eggs are hard. Some eggs may be broken by insects or diseases, and the fruit will become soft. Such eggs can't be eaten.

4. Aroma is an important indicator of fruit ripening. Eggs will produce more esters in the late growth stage, and the volatile components of alcohol will form aroma. Mature eggs are rich in flavor, while raw eggs are light in flavor.

5. Mature egg fruit is hydrolyzed by starch into single piece or polysaccharide, which increases the sweetness of fruit, while immature egg fruit tastes sour and astringent. If the egg is sweet and sour when eaten, it is a mature egg.