A Detailed Guide to the Method of Keeping Eggplants Fresh with Plastic Bags

Put the selected eggplants into a warehouse at a normal temperature below 20-25°C, stack them into piles, and seal them with a polyethylene film tent. Inside the tent, the oxygen content is 2%-5% and the carbon dioxide content is 5%. Under such low-oxygen and high-carbon dioxide conditions, because respiration intensity is reduced and ethylene synthesis in the plant is limited, and the action of ethylene is blocked, the detachment of the eggplant calyx is prevented and eggplant rot is reduced. This method can store eggplants for about 30 days and maintain their original commercial value. Some people also use high-density polyethylene bags 10 micrometers thick for small-package storage of selected eggplants. At a temperature of about 13°C, by controlling the composition of oxygen, carbon dioxide, and ethylene gas in the bags within a suitable range, they can be stored for about 4 weeks while maintaining their original quality and freshness.