After the eggplant is harvested, store it in a cool and cool room for about 10 days before entering the pit, otherwise it is prone to rotten fruit. Before entering the pit, sprinkle fruit stems with 2,4-D or 50-80 μl/liter of anti-dropping agent at a concentration of 30 to 40 μl/l to prevent shedding. During storage, 6 to 7 cm thick dry sand is placed at the bottom of the pit to adjust the humidity in the pit. Around the cellar wall, surround it with stalks and other materials. Eggplants are piled on the sides of the cellar from inside to outside, leaving open spaces in the middle of the cellar and at both ends for personnel access and management. When the round eggplant is stored, the first layer of eggplant handle is buried down into the sand, the second layer of eggplant handle is up, the third layer of eggplant handle should be in contact with the second layer of eggplant, so as not to hurt the fruit surface. The eggplant handles on each side of each layer are outward and are stacked in layers of 3 layers. If the eggplant is small, it can be placed in 4 layers. When the long eggplant is stored, it is placed head-to-head and tail-to-tail. After the eggplant code is placed, cover a layer of kraft paper or newspaper, and then cover the plastic film or sacks to maintain the humidity and prevent direct blows to the fruit surface during ventilation.
The suitable temperature for eggplant storage is 10~12°C, and the relative humidity of air is 95%. At the beginning of storage, when the outside temperature is high, proper ventilation shall be provided according to the temperature and humidity in the cellar. When outside temperatures are low, work must be done to prevent cold.
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