EGGPLANT (INDIAN) (PREORDER)

~20 - 25 lbs Indian Eggplant aka "Ratna Eggplant", "Brinjal", "Yin-Du-Qie-Zi", "印度茄子" Indian eggplant is a small, egg-shaped eggplant that has a glossy, smooth, and medium-thick dark purple outer skin. The inner flesh is firm, crisp, and creamy white with a few, small edible seeds. When cooked, Indian eggplants offer a mild flavor with sweet notes and a creamy texture. Indian eggplant is usually sauteed or cooked in Indian curry. Indian eggplant is available year-round. Handling Tip Selection Indian eggplant has smooth and shiny skin with no signs of soft spots or shriveling. A uniform of light purple or dark purple skin and a bright green cap. Indian eggplant is firm and light for its size. Storage Indian 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. Indian eggplant is sensitive to odor. Indian eggplant should not be stored with strong aroma products. Indian eggplant is sensitive to ethylene, a naturally occurring gas that regulates ripening. Indian eggplant should not be stored with high ethylene-producing products to extend shelf life and avoid browning. Indian eggplant produces a low level of ethylene. Indian eggplant is sensitive to chilling injury at below 50°F (10°C). Symptoms include surface pitting, scald, and flesh browning. Scald is brown spots on the surface that may be sunken with time. Indian eggplant is sensitive to freezing injury. Symptoms include water-soaked flesh that becomes brown and dried out over time. The freezing point for Indian eggplant is 30.6°F (-0.8°C).