There are many misconceptions and old believes when it comes to eggplant. Interestingly, the best advice comes from Asian countries like India and the Middle East where eggplant is eaten frequently in many different dishes. The risk of contracting a food-borne infection after eating a bad eggplant is the same as with any other food. As it starts deteriorating, eggplant becomes home to numerous bacteria that can cause upset stomach, diarrhea, or vomiting.
That is the reason for taking great care of the hygiene of your eggplant after you bring it home. Wash it thoroughly to remove all bacteria as well as preservatives and fertilizer that might still remain on the fruit. Eggplant is great when frozen and freezing extends its life for up to a year. There are many ways of freezing eggplants, but the most popular is the one that uses peeled fruit and blanching.
Frozen eggplant can be stored in the freezer for about a year. Write the date of freezing on the Ziploc bag so that you know when it goes past its edible date. Eggplants are healthy, delicious vegetables fruits or berries according to some sources that make many delicious dishes.
Unfortunately, there are many old believes when it comes to the best way of preserving and storing eggplant. The latest wisdom is to keep your eggplant in a cool pantry away from fruits like bananas and tomatoes and it will last for a few weeks.
The temperature in the refrigerator is too low for eggplants. Eggplant can be frozen and pickled for longer storage. And is the eggplant brown inside? If it is when you cut into it, don't use it. But keep in mind that eggplant flesh starts browning shortly after you cut it. That's due to a process called enzymatic browning , which is common in fruits and veggies you've undoubtedly witnessed it when cutting apples or avocados, in peeled bananas, etc.
This browning doesn't look too appetizing, but it's safe to eat. So, pay attention to whether the eggplant's meat is already brown as soon as you slice it. Look for eggplants that have vibrant, shiny, smooth, taut skin that's uniform in color as well as green, healthy-looking stems that aren't dried out, decaying or moldy. When you spot a candidate, pick it up; it should feel heavy for its size and firm, but not so rock-hard that it doesn't give with a bit of pressure.
Inspect the eggplant for mold, soft spots, bruises, cuts or other damage. Also, large eggplants may be a little more bitter than smaller ones. That's not because of ripeness, but just because the bigger they are, the more seeds they have. Seeds are the main source of bitterness in eggplants. However, remember that they also start getting increasingly bitter after they peak in ripeness.
What it is: Oxidation. Eat or toss: Eat! Amy K. She often has this problem with eggplants from her local grocery store. He suspected the eggplants are likely being kept too cold en route to the store.
Cold temperatures can damage cells, causing their membranes to leak compounds and enzymes that spur chemical reactions. Those reactions leave behind this unattractive look. Prepare a solution by dissolving 2 tablespoons of complete fertilizer in 1 gallon of water. Eggplants also need water consistently, at least 1 inch per week. It is better to water them deeply less often since frequent superficial irrigations promote shallow roots.
Weather and soil type affect water demand. High temperatures, strong winds, and sandy soils will increase the need for water. Keep weeds under control because they compete with plants for water, nutrients, and light. There are many types of mulch or mulch, both organic and inorganic, that can be used to conserve soil moisture and reduce weed competition. A number of diseases can harm eggplants at various stages, including seed rot, seedlings, anthracnose, late blight, leaf spotting, and verticillium wilt.
Three conditions must be met for a disease to proliferate: the presence of the disease pathogen, a susceptible host, and a favorable environment. If any of these elements is missing, the disease cannot be transmitted.
It is much easier to prevent a disease than to control it. Diseases can be prevented by planting resistant varieties, rotating crops, watering properly and giving enough plant separation, and practicing good hygiene such as discarding diseased plants.
Its fruit can be harvested when they are between a third and full size. Harvest them before the skin becomes dull and the seeds harden. A general rule of thumb is that if you lightly press one side of the fruit with your thumbnail and the mark remains, the fruit is ripe and ready to be picked.
Fruit can be plucked from the plant, but is better for the plant if cut. Be careful with the thorns on the stem of the fruit, as they can hurt the hand if you do not wear gloves.
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