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Brinjal prices are on the rise again; in Maharashtra, West Bengal, Bihar and UP, brinjals are more expensive than they were last month. Brinjals are widely used in Indian kitchens and are often used in daily cooking since they’re easily digestible. They are also highly perishable and prone to rapid deterioration if not stored correctly. To minimize waste and ensure that brinjals remain fresh and usable for as long as possible, it's essential to adopt effective storage practices.
Bruising and cuts on brinjals can lead to rapid decay, as these injuries provide entry points for microorganisms. Handle the brinjals gently during and after harvesting to minimize physical damage. It's important to place the harvested brinjals in a basket or container with padding to prevent them from bumping against each other.
Avoiding damaged or overripe brinjals while shopping is key, as they can cause others to spoil more quickly due to the release of ethylene gas, which accelerates ripening. Brinjals are sensitive to both high and low temperatures.
Temperature control
They should be stored in a cool place, ideally between 50°F and 55°F (10°C to 13°C). Temperatures lower than this range can cause chilling injury, leading to browning, pitting, and a loss of flavour. On the other hand, higher temperatures can accelerate the ripening process, leading to quicker spoilage.
If you don't have access to a temperature-controlled storage area, a cool, dark pantry or cellar can be a good alternative. Avoid storing brinjals in the refrigerator, as the cold temperature can damage their texture and flavour.
Brinjals require a relative humidity of about 85% to 90% to prevent dehydration and maintain their firmness. Low humidity can cause the skin to wrinkle and the flesh to become dry and spongy. High humidity, however, can promote mould growth, so it's important to strike the right balance.
If you are storing brinjals in a refrigerator, which is not ideal but may be necessary in hot climates, place them in a plastic bag with a few holes for ventilation to maintain the right humidity level. Alternatively, wrapping them in a damp cloth can help retain moisture without causing condensation.
Using Preservation Techniques
If you need to extend the shelf life of brinjals beyond a few days, there are several preservation techniques that can be employed. These methods not only keep the brinjals from spoiling but also allow you to enjoy them out of season.
Freezing is one of the most effective ways to preserve brinjals for an extended period. However, due to their high water content, brinjals need to be prepared correctly before freezing to avoid a mushy texture. To freeze brinjals, start by washing and slicing them into desired shapes (cubes, slices, or strips). Blanch the slices in boiling water for 4 minutes, then immediately transfer them to an ice water bath to stop the cooking process.
Drain them thoroughly and pat dry with a paper towel. Place the slices on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the slices to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Properly frozen brinjals can last up to 12 months.
Pickling is another excellent way to extend the shelf life of brinjals while adding a unique flavour. Pickled brinjals can be stored for several months and make a tasty addition to sandwiches, salads, or antipasti platters.
To pickle brinjals, slice them into strips or rounds and salt them to remove excess moisture. After letting them sit for an hour, rinse and pat them dry. Prepare a pickling brine with vinegar, water, salt, and your choice of spices (such as garlic, chilli flakes, or mustard seeds). Bring the brine to a boil and pour it over the brinjals in sterilized jars. Seal the jars and store them in a cool, dark place. The brinjals should be ready to eat after about two weeks and can be stored for up to six months.
Proper Rotation and Usage
Even with optimal storage and preservation techniques, it's important to practice proper rotation and usage to minimize waste and ensure that brinjals are consumed at their peak freshness.
Try the First-In, First-Out (FIFO) Method in your storage practices is crucial for maximizing the shelf life of brinjals. This method involves placing newer brinjals at the back of the storage area and older ones at the front, ensuring that the older brinjals are used first. This prevents any from being forgotten and spoiling before they are used.
Regularly check your stored brinjals for any signs of spoilage, such as soft spots, discolouration, or an off smell. Remove any brinjals showing signs of decay immediately to prevent them from affecting the others.
To reduce the likelihood of brinjals going bad before you have a chance to use them, plan your meals around their shelf life. Incorporate brinjals into your cooking soon after purchase or harvest, especially if they are close to full ripeness. Brinjals can be used in a variety of dishes, from curries and stir-fries to roasted vegetable medleys and grilled dishes. By planning meals that feature brinjals prominently, you can ensure that none go to waste.
