EGGPLANT (ITALIAN) (PREORDER)

~20 - 25 lbs Italian Eggplant aka "Melanzane", "Yi-Da-Li-Qie-Zi", "意大利茄子" Italian eggplant is similar in shape and color to American eggplant but diminutive in size and with thinner skin. Italian eggplant is more delicate and sweeter than their larger cousins. Their smaller size makes them a good choice for stuffing, roasting and broiling. Italian eggplant is available year-round. Handling Tip Selection Italian eggplant has smooth and shiny skin with no signs of soft spots or shriveling. A uniform of dark purple skin and a bright green cap. Italian eggplant is firm and light for its size. Storage Italian 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. Italian eggplant is sensitive to odor. Italian eggplant should not be stored with strong aroma products. Italian eggplant is sensitive to ethylene, a naturally occurring gas that regulates ripening. Italian eggplant should not be stored with high ethylene-producing products to extend shelf life and avoid browning. Italian eggplant produces a low level of ethylene. Italian 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. Italian eggplant is sensitive to freezing injury. Symptoms include water-soaked flesh that becomes brown and dried out over time. The freezing point for Italian eggplant is 30.6°F (-0.8°C).