Harvesting and storing peppers and eggplants
Eggplants will begin to flower and set fruit 6 to 8
weeks after transplanting. After that it will take about
3 weeks for the fruit to be ready although it can be
harvested and eaten at any earlier stage of development.
Fruit should be harvested while still glossy. When the
color dulls, the seeds become dark and the flesh becomes
bitter. Because the stems are tough, use a sharp knife
or hand clippers to remove the fruit from the plant.
Eggplants do not have a long shelf life and should be
used quickly after harvest. They will keep for about
7 to 10 days at 45° to 50° F.
Peppers are harvested any time
after they develop the full desired color. Some bell
peppers can be harvested from the onset of green color
all the way through to dark red. Peppers keep best under
refrigeration between 45° and 55° F.
Storage tip for peppers
Peppers should not be stored in the same bin as apples
or bananas because they are subject to injury from ethylene
gas, which apples and bananas release.