Preservation of eggplant:

The first method, we can take out the eggplant that we can't finish eating, and then wrap it in plastic wrap. When you wrap it, you must wrap it tightly and not let the air in, so that it can be stored for a longer time.

After wrapping, we can put it into the refrigerator for storage. It's not as perishable as storing it in the refrigerator, and when you take it out it's still as fresh as it was, no discoloration. You can thaw it and cook it directly.

The second method, we can also clean the eggplant, and then cut into segments, cut into segments, we then cut it in half.

After cutting it in half, we can make a few cuts on the top of the eggplant. Do not cut off the middle of the eggplant when you cut, otherwise it will be more troublesome to dry it later.

After cutting, we can put it into a container of water, you can put some salt in the soaking, to prevent it from oxidizing black.

About five minutes of soaking, we can take these eggplants out to clean. After cleaning and then control the water dry, and then placed in a ventilated place to dry.

If there are unused hangers at home, we can also dry it directly on the hangers. This won't take up too much of our space, and it will also allow it to air dry quickly.

The third method, if we eat the eggplant taste has not been fresh so good. We can also clean it and then peel it, after peeling we cut it into slices.

Cut into slices of eggplant is easier to sun-dried eggplant, so we do not need to soak, otherwise it is easy to let it rot.

We can put it in a container with a large area, and then take it to the sun to dry for two or three days, and when it becomes dry, we can then take it to a plastic bag for storage.

Storage process

(1) Harvesting eggplant for storage should be harvested when the fruit grows to a large enough size and the skin is already colored and shiny and smooth, and the seeds are not yet fully developed (just beginning to turn black). If harvested too late, the eggplant will overripen and age, reducing its food value. It is best to use scissors to cut off the stalk handle when harvesting, and keep the large sepals and a small section of the stalk handle when storing.

(2) post-harvest treatment and packaging of eggplant in storage fruit stalks and sepals are easy to rot, and detached from the fruit; fruit surface is easy to grow spots, resulting in whole fruit rot, mainly manifested as brown streak disease and mildew disease. Before storage, the fruit stalk can be treated with 100~150mg/L antifallin or 2,4-D to prevent the eggplant fruit from disengaging; the fruit can be washed with benzoic acid solution to reduce fruit rot.

(3) storage of eggplant fruit storage at a suitable temperature of 10 ~ 13 ℃, relative humidity 85% ~ 92%. Eggplant is more sensitive to CO2, air-conditioned storage is appropriate to use low 02, low CO2 indicators to reduce respiration and ethylene synthesis in vivo, to prevent the fruit stalks off and freshness has a certain effect. Eggplant in storage is more susceptible to deterioration and decay, difficult to long-term storage, general storage 30 ~ 40d.