|
|
Eggplant
The following article is Chapter 6 of the Texas Master Gardener Manual, 4th Edition
Environmental Preferences
- Light: Sunny
- Soil: Well-drained; moderate-high organic matter
- Fertility: Rich
- PH: 6.0 to 7.0
- Temperature: Warm (70 to 85 degrees F.)
- Moisture: Average
Culture
- Planting: Transplant after danger of first when soil is thoroughly warm
- Spacing: 18 to 24 inches X 30 to 36 inches
- Hardiness: Very tender annual
- Fertilizer: Heavy feed (2-3 tablespoons of ammonium sulfate 21-0-0 per 10 feet of row after harvest and then every 3 to 4 weeks)
Cultural Practices
- The standard eggplant produces egg-shaped, glossy, purple- to black-colored fruit 6 to 9 inches long. The long, slender Japanese eggplant has a thinner skin and more delicate flavor. Both standard and miniature eggplants can be successfully grown in containers, but standards yield a better crop. White ornamental varieties are available and edible, but they have poor eating quality.
- Eggplants must have well-drained soil. Warm to hot weather throughout the season is necessary for good production. Seeds quickly germinate at 70º to 90º F; plants should be grown for 8 or 10 weeks before setting them out. Cold temperatures will stop plant and root growth, thus reducing plant vigor and yield. Hot caps or cloches will protect plants from cold conditions.
- Though eggplants do well in hot weather, they do not thrive in very humid areas. Pick immature fruits when they reach about two-thirds of their maximum size. Mature fruit should not be left on the plant or overall productivity will be reduced.
Common Problems
- Diseases: Verticillium wilt; yellows; nematodes
- Insects: Flea beetles; aphids; lace bugs; Colorado potato beetle; mites
Harvesting and Storage
- Days to maturity: 65 to 85 from transplanting
- Harvest: Fruit should be large, shiny and uniformly dark purple; fruit is ripe when the side is pressed slightly with a thumbnail and an indentation remains; the long, slender Japanese eggplant may be ready to harvest when finger or hotdog sized; if fruit is dull in color and has brown seeds, it is too ripe and should be discarded.
- Approximate yields: (per 10-foot row) 20 pounds
- Amount to raise per person: 12 pounds
- Storage: Cool (45 to 50 degrees F.) moist (90 percent RH) conditions for 1 week
- Preservation: Freezing, pickling
Japanese Eggplant - A Specialty Vegetable
- Description. This miniature model of the eggplant is really just that ? a miniature eggplant. In flavor, texture and cooking qualities, the Japanese eggplant is the same as its larger cousin yet the fruit is longer and more slender. Fruits are most commonly purple but may also be white or green and are produced on vigorous-growing plants that often are 4 feet tall.
- Culture. The eggplant is a Solanaceous plant like a tomato and responds to the same basic cultural care. Set plants in the garden in early spring after all danger of frost. Maintain the plants in a vigorous growth state with adequate fertilizer and moisture. Drought stress causes bitter flavor.
- Selection. Select fruits with a glossy shine that are 6 to 8 inches long. A dull or brown color indicates the fruit is over mature and will be tough and bitter. Eggplant is best if it is consumed soon after harvest or purchase. Optimum storage conditions for eggplant are 40 to 50 degrees F. and a humidity near 85 percent. Even under ideal conditions, the fruit will keep only about 7 to 10 days.
Additional Resources
http://plantanswers.tamu.edu/vegetables/eggplant.html
http://plantanswers.tamu.edu/vegetables/japeggpl.html
|
