CHINESE EGGPLANT (SAMPLE)

~5 lbs (Approximate weight) Chinese Eggplant aka "Thin Eggplant", "Tang-Qie-Zi", "唐茄子" Chinese eggplant is easily identified by its pale violet skin and slender, cylindrical shape. They have the most delicate flavor of all the market varieties. They are ideal for slicing, stir-fries, and sautés. Chinese eggplant is available year-round. Handling Tip Selection Chinese eggplant has smooth and shiny skin with no signs of soft spots or shriveling. A uniform purple skin and a bright green cap. Chinese eggplant is firm and light for its size. Storage Chinese 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. Chinese eggplant is sensitive to odor. Chinese eggplant should not be stored with strong aroma products. Chinese eggplant is sensitive to ethylene, a naturally occurring gas that regulates ripening. Chinese eggplant should not be stored with high ethylene-producing products to extend shelf life and avoid browning. Chinese eggplant produces a low level of ethylene. Chinese eggplant is sensitive to chilling injury at below 50°F (10°C). Symptoms appear after fifteen to sixteen days of storage at 45.5°F (7.5°C). Symptoms appear faster as the temperatures drop, with symptoms appearing five to six days after storage at 36.5°F (2.5°C). Symptoms include surface pitting, scald, and flesh browning. Scald is brown spots on the surface that may be sunken with time. Chinese eggplant is sensitive to freezing injury. Symptoms include water-soaked flesh that becomes brown and dried out over time. The freezing point for Chinese eggplant is 30.6°F (-0.8°C).