BRINJAL

Harvest

The fruits become ready for first picking in about 60-160 days after transplanting depending on the variety. Varieties with elongated fruits take more time to ripen.  Harvesting at correct maturity is important, as over mature brinjal fruits turn pithy and bitter. Harvest the fruits when they attain good size and become greenish yellow or bronze in colour and skin is glossy, but before seeds begin to enlarge significantly and mature. Pressing the thumb against the side of the fruit can indicate the maturity of the fruit. If the pressed portion springs back to its original shape, the fruit is too immature. Harvest using a sharp knife rather than by pulling by hand, and retain some portion of the calyx and the stem-end on the fruit. Since all the fruits do not mature at the same time, the fruits are harvested at an interval of 8-10 days. Regular harvesting also encourage continued fruit set. In some varieties, a second phase of harvesting is obtained 20-25 days after the first spell, if adequate nutrition and irrigation are provided. The crop can be removed after 110 days if the 2nd flush is not desired, otherwise it can be retained for 150-160 days. Depending on variety and season the average yield of brinjal varies from 20-30 t/ha.

Careful harvesting and handling practices should be followed to avoid bruising and compression of brinjal fruits. The harvested fruits should be pre-cooled immediately to reduce water loss. For this the fruits are washed and cooled by dumping in a water bath prior to packing. Brinjal has a very short shelf life, usually fewer than 14 days. Decay sets in when fruits are stored more than two weeks, and symptoms of water loss like skin wrinkling, spongy flesh, browning of the calyx, and reduction in surface sheen would appear. Symptoms of chilling injury include fruit and calyx discolouration, surface pitting, internal discoloration of the pulp and seeds, off odor and fruit decay.

Uses

As a native plant, brinjal is widely used in the South Indian cuisine like sambhars, chutneys, curries, and kootus. It can be baked, stewed, fried, or added to soups, curries etc. The brinjal can also be stuffed with meat, rice, or other fillings and then baked. Owing to its versatile nature and wide use, in both everyday and festive South Indian food, it is often described as the 'King of Vegetables' in South India.

Nutritional and health aspects

Nutritionally, brinjal is low in energy (30 kcal/100g), protein (1.2%) and vitamin C (5 mg/100g), but is a very good source of dietary fibre, potassium, calcium, manganese, copper and thiamin (vitamin B1). High potassium content helps to maintain good hydration and regulate blood pressure. They are also a good source of vitamin B6, folate, magnesium and niacin.

In addition to featuring a host of vitamins and minerals, brinjal contains important phytonutrients, many of which are phenolic compounds that function as antioxidants, the predominant one being chlorogenic acid. Chlorogenic acid is one of the most potent free radical scavengers found in plant tissues and has proven anti-cancerous, antimicrobial, anti-LDL (bad cholesterol) and antiviral activities. Brinjal also contains flavonoid namely nasunin, which is also a potent antioxidant and free radical scavenger and protects brain cell membranes.  Nasunin also binds with the excess iron and remove it from the body, by a process known as chelation. Although iron is an essential nutrient, excess of which is harmful as it increases free radical production and increases risk of heart disease and cancer. By chelating iron, nasunin lessens free radical formation thereby lowering the risk of heart diseases, cancer and rheumatic arthritis.

Last updated: 09-06-2008