EGGPLANT (THAI)

~20 - 25 lbs Thai Eggplant aka "Makhuea", "Tai-Guo-Qie-Zi", "泰国茄子", "泰國茄子" Thai Eggplant is a small egg-shaped eggplant. It comes in a variety of colors, most common in green-white. Thai eggplants are crunchy and mild with a slightly bitter taste. It is often used in Thai curry. Thai eggplant is available year-round. Handling Tip Selection Thai eggplant has smooth and shiny skin with no signs of soft spots or shriveling. Thai eggplant is firm and light for its size with a bright green cap. Storage Thai 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. Thai eggplant is sensitive to odor. Thai eggplant should not be stored with strong aroma products. Thai eggplant is sensitive to ethylene, a naturally occurring gas that regulates ripening. Thai eggplant should not be stored with high ethylene-producing products to extend shelf life and avoid browning. Thai eggplant produces a low level of ethylene. Thai 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. Thai eggplant is sensitive to freezing injury. Symptoms include water-soaked flesh that becomes brown and dried out over time. The freezing point for Thai eggplant is 30.6°F (-0.8°C).