When to remove eggplants from a bush in a greenhouse and open field and how to store crops

In order for the eggplant harvest to be rich, not only competent care is important, but also the correct collection, because these vegetables are removed more than once. When is the best time to collect eggplants, by what signs to determine ripeness, how to cut and store them - we will tell in the article.

When is it time to remove eggplants from a bush in a greenhouse

Ripening of eggplant lasts from 80 to 150 days and depends on varieties - they are early, middle and late. Vegetables are harvested selectively, as they ripen, and not all at once.

Maturation is influenced by the following factors:

• sowing time;
• variety and quality of seeds;
• weather;
• features of care.

During the ripening period, eggplants are harvested every 5-7 days. Overripe should not be allowed - they become unfit for food.

Ripening terms

Early varieties of eggplants delight with quick ripening. Their main advantage is resistance to low temperatures and poor lighting.

Within the group of early varieties and hybrids, there are subgroups and favorites.

Ripening in 60-70 days:

• Valentine F1;
• Bibo F1;
• Fabina F1.

For 70-80 days:

• Nadir;
• Black handsome;
• Diamond.

For 90-100 days:

• Robin Hood;
• Giselle F1.

The maturation period for medium early eggplants and hybrids also varies.

Ripening in 100-115 days:

• White Night;
• Bullish heart F1;
• Alekseevsky.

For 120-140 days:

• Sancho Panza;
• Black Moon F1;
• Namesake.

Eggplants of late varieties delight gardeners in the midst of autumn.

Ripening in 120-135 days:

• City F1;
• Black handsome.

For 135-150 days:

• Sophia;
• Bullish forehead;
• Mishutka.

On average, from 1 sq. m greenhouses collect 5-7 kg of eggplants. One bush gives up to eight fruits.

Interesting! "Pear of love" or "King of vegetables" - this is how eggplant is called in sunny Turkey. It is difficult to find a restaurant that does not serve a dish with this vegetable.

How to understand that the fruits are ripe and it's time to collect them

To fully experience the beauty of the taste and get the most out of the eggplant, you need to harvest on time. For consumption, the technical maturity of the fruit is expected. But to collect seeds, they are waiting for biological ripeness.

Signs of ripeness

The ripening time for eggplants is always indicated on the seed package. If a vegetables were grown correctly and did not hurt, maturation will occur on time. Full maturity occurs 25-30 days after the flowers appear. What they look for in technical maturity:

• the size of the ripe eggplant must correspond to the variety;
• the pulp is dense, white, without a brown tint;
• there is no bitterness;
• the surface is smooth, even;
• color from purple to bluish-black (maybe white, it all depends on the variety).

Myth! There is an opinion that small eggplants are tastier. This is not true. If the vegetable is not ripe, not mature enough, then its taste will be weak, unexpressed.

Technically ripe fruits are harvested for seeds, I focus on the following signs:

• vegetables are brown;
• the peel begins to turn yellow;
• loose pulp;
• the seeds inside are black or brown.

It is best to choose the largest and most beautiful fruits. After harvesting, they are left for several weeks in a cold, dark place so that the seeds are fully ripe.

When to pick eggplants outdoors

Harvesting in the open field is not much different from harvesting in a greenhouse. Fundamental rules:

1. The lower fruits are cut off first, as they ripen faster.
2. Then those that are closer to the top.
3. The next harvest will be in about 3-5 days, during this period the following vegetables will ripen.

On a note! When ripe, the eggplant builds up solanine, which gives it bitterness. This poisonous substance is dangerous to humans in large doses. Therefore, overripe fruits are very bitter.

In the garden beds, late varieties of eggplant can ripen almost to frost.

You can not pick vegetables - this is how the bush is damaged, and the rest of the fruits on it will not ripen. With the help of a knife or pruner, the fruits are cut along with the stalk.

How to store the harvested eggplant crop

With a good harvest, different storage methods.

The storage period depends on the conditions:

• at room temperature - up to 5 days;
• in the refrigerator - no more than 2 weeks;
• on the balcony or in the pantry - about a month;
• in a basement or cellar - up to 4 months;
• in dried form - up to six months;
• in the freezer - about a year;
• dried - about a year;
• canned - up to 2 years.

Eggplants are stored in a basement or cellar in several ways:

1. The vegetables are wrapped in paper and laid out on shelves, which are pre-covered with straw. They are covered with burlap on top (if subzero temperatures are possible, preferably a blanket).
2. Vegetables are stacked in a box in rows, each sprinkled with dry sand or ash.
3. Vegetables are wrapped in polyethylene in several pieces so that there is no air left, sealed tightly, put in boxes and left on the floor.

If it is not possible to store the crop in the basement or cellar, they find a place for it at home. The main thing is not to exceed the temperature above + 6 ° C, otherwise the vegetables will start to rot.

For storage in the refrigerator, each fruit is wrapped in paper or cling film. Avoid contact with fruits or other vegetables.

Eggplants are also stored on the balcony (if it is insulated), wrapped in cling film or paper. When exposed to direct sunlight, eggplant will lose not only its beautiful appearance, but also all its taste, it will become bitter. Better to put the fruits in a box and cover.

Another option is freezing. Only raw vegetables are not frozen, otherwise they will lose their taste and useful qualities. Better to fry or bake them first. And then cooking will only be a pleasure, without preliminary preparation.

The easiest way to freeze:

1. Wash thoroughly.
2. Cut in a way convenient for you (slices, cubes, etc.).
3. Place the eggplant in a deep bowl and sprinkle with salt. After 30-40 minutes, drain the resulting juice. Bitterness will go away with it.
4. Blanch the fruits for about 5 minutes, put in a colander in order to get rid of unnecessary liquid.
5. Spread the finished eggplants on a board and place in the freezer. It is good if there is a separate box for this so that the fruits do not absorb extraneous aromas.
6. After 1-2 hours, take out the eggplants and pack them in bags. This way they will not stick together.

The baked vegetables are frozen like this. Wash, cut into slices and bake. Salt and add your favorite spices. Finished vegetables are cooled, wrapped in cling film and placed in the freezer. This way they retain their beneficial properties as much as possible.

On a note! Eggplants cannot be frozen twice.

Tips & Tricks

If you do not know which variety your eggplant belongs to, take a closer look at them. When the surface starts to acquire a glossy color, break one fruit (bottom). The pulp is elastic, and the seeds are white - it's time to harvest (again from below).

There are times when the fruits on the bushes are not yet ripe, and the weather has already worsened. Then the eggplants are dug up by the roots and transplanted into the greenhouse.

Interesting ways to store eggplants:

1. Drying. It turns out tasty and healthy, suitable for preparing salads, first and second courses. First, the vegetables are thoroughly washed, cut in a convenient way, laid out on a wire rack in a thin layer and sent to an electric dryer. The optimum temperature is 60 ° C. The drying time is individual. If there is no electric dryer, resort to using the oven.Set at 200 ° C for an hour, then reduce to 100 ° C and leave for another 4 hours. At the same time, the door is left ajar so that air can circulate well. Store in glass containers.
2. Drying. Carried out in an electric dryer or oven. The process is practically the same as for drying. But the eggplant should have a dry crust and a soft middle. Dried fruits are put in a glass container and poured with hot oil, adding your favorite spices.

And of course, eggplant makes very tasty caviar.

Conclusion

Approximately 25-30 days after the flowers appear, you can start collecting the first ripe eggplants. Subject to the correct temperature regime, vegetables will be preserved until the New Year, and in frozen form they will delight until the next harvest.