AMERICAN EGGPLANT

18 - 36 pieces per box Seasonally sourced from Canada, Florida, Georgia, Mexico, and New Jersey American Eggplant aka "Big Eggplant", "Aubergine", "Globe Eggplant", "Mei-Guo-Qie-Zi", "Da-Qie", "美国茄子", "美國茄子", "大茄" American Eggplant is the biggest, generally least expensive eggplant. They’re teardrop-shaped and range in length from six to more than ten inches. Their big, meaty texture is well suited for slicing, grilling, and roasting. American eggplant is available year-round. Handling Tip Selection American eggplant has smooth and shiny skin with no signs of soft spots or shriveling. A uniform dark purple skin and a bright green cap. American eggplant is firm and light for its size. Storage American eggplant should be stored at 50°F - 54°F (10°C - 12°C) with a relative humidity of ninety to ninety-five percent and light mist. The typical shelf life is under fourteen days. High humidity is important to avoid shriveling. American eggplant is sensitive to odor. American eggplant should not be stored with strong aroma products. American eggplant is sensitive to ethylene, a naturally occurring gas that regulates ripening. American eggplant should not be stored with high ethylene-producing products to extend shelf life and avoid browning. American eggplant produces a low level of ethylene. American eggplant is sensitive to chilling injury at below 50°F (10°C). Symptoms appear after twelve days of storage at 45.5°F (7.5°C). Symptoms appear faster as the temperatures drop, with symptoms appearing one to two days after storage at 32°F (0°C). Symptoms include surface pitting, scald, and flesh browning. Scald is brown spots on the surface that may be sunken with time. American eggplant is sensitive to freezing injury. Symptoms include water-soaked flesh that becomes brown and dried out over time. The freezing point for American eggplant is 30.6°F (-0.8°C).