Sustainable Practices for Vegetable Production in the South
Dr. Mary Peet, NCSU
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Eggplant

Harvest

Flowering and fruit set begin 6 to 8 weeks after transplanting. It takes three more weeks before the fruits reach 4-to-6-inch diameter marketable size. Fruits should be harvested somewhat before they reach full maturity. Fruits left on the plant to mature lose their glossy appearance, eventually turning greenish-bronze. The seeds darken and harden and the flesh becomes tough and spongy in texture with a bitter flavor.

Fruit are cut from the vine about 1 inch above the calyx or fruit attachment, using a sharp knife or clippers. Fruits are wiped clean or washed after harvest to enhance their glossy appearance. Fruits must be handled carefully so that the spines on the calyx (or other sharp objects) do not pierce their delicate skin. Eggplant has a potential yield of 500 bushels per acre. At optimal storage conditions of 46 to 54 degrees F and 90 to 95 percent relative humidity, eggplants can be stored for one week. Below 45 degrees F, eggplants will develop chilling injury symptoms; e.g., surface pitting and decay.