A Complete Guide to Eggplant and Fruit Plastic Bag Preservation Methods

Place the selected eggplant fruits in a warehouse below room temperature of 20-25°C, stack them into piles, and seal them with a polyethylene film tent. The oxygen content inside the tent is 2%-5%, and the carbon dioxide content is 5%. Under these low-oxygen and high-carbon dioxide conditions, because respiration intensity is reduced and ethylene synthesis in the body is limited, and the action of ethylene is blocked, the detachment of eggplant stems is prevented and eggplant fruit rot is reduced. This method can store eggplant fruits for about 30 days, maintaining their original commercial value. Some people also use 10-micron-thick high-density polyethylene bags for small-package storage of selected eggplant fruits. Under a temperature condition 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, maintaining their original quality and freshness.