Eggplant cellar preservation method

After harvesting eggplants, it's important to store them in a cool and dry place for approximately 10 days before placing them into the storage pit. This helps prevent premature rotting. Before entering the pit, apply 2,4-D or an anti-drop agent at a concentration of 30–40 μl/l to the fruit stems, which helps reduce fruit drop during storage. When preparing the storage pit, lay down a layer of dry sand about 6–7 cm thick at the bottom to help regulate moisture levels. Surround the walls of the cellar with stalks or other suitable materials to provide insulation and support. Eggplants should be stacked from the inside out along the sides of the cellar, leaving open spaces in the center and at both ends for easy access and management. For round eggplants, arrange them so that the first layer is placed with the stem end buried in the sand, the second layer is upright, and the third layer is placed on top, ensuring the stems are in contact with the second layer to avoid damaging the fruit surface. The stems on each side of every layer should face outward, and the stacking should consist of three layers. If the eggplants are smaller, you can stack them in four layers. For long eggplants, place them head-to-head and tail-to-tail to maintain stability. Once all the eggplants are arranged, cover them with a layer of kraft paper or newspaper, followed by plastic film or a blanket to maintain humidity and protect the fruit from direct air exposure during ventilation. The ideal storage temperature is between 10–12°C, with a relative humidity of around 95%. At the beginning of storage, if the outside temperature is high, ensure proper ventilation based on the conditions inside the cellar. When external temperatures drop, take necessary measures to prevent cold damage to the stored eggplants. This method has been successfully applied by the Agricultural Bureau of Weihui City, Henan Province, to ensure optimal post-harvest storage and reduce losses.

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