Details about Thai Eggplant
Also known as Thai Aubergine, Ma keua priaw, Thai brinjal
Rich in vitamins and minerals, Thai eggplant is often used in stir-fries and curries, with a variety of cooking methods that enhance its delicate texture and flavor.
Savory flavor, vibrant purple hue, and versatility in Southeast Asian dishes.
Nutrition
Thai eggplant is low in calories and rich in nutrients, a 100 gram serving provides approximately 25 calories, 0.2 gram of fat, 6 gram of carbohydrates, and 1 gram of protein. It contains various vitamins and minerals including vitamin C, vitamin K, potassium, and folate. The serving is also rich in antioxidants and fiber.
Storage
Store in a cool, humid environment with adequate air circulation. Avoid ethylene-producing fruits to prevent ripening and spoilage.
Storage conditions:- Temperature: 10-12°C (50-54°F)
- Humidity: 80-90%
After storage, maintain high humidity to prevent shrinkage. Check regularly for decay and remove affected fruits. Pre-cooling to the recommended temperature immediately after harvesting is crucial.
Packaging
Ventilated, breathable packaging to maintain humidity while preventing moisture accumulation. Prefabricated bags with microperforations or polyethylene bags with 0.05 mm thickness can be used.
Shelf life
7-10 days
