Aubergine

Small description

Significance: Eggplant is not rich in nutrients and vitamins. The biochemical composition of the fruit consists of 6-11% dry matter, 2.5-4% sugar, 0.6-1.4% protein and 0.2-0.4% fat. The amount of vitamin C in it varies around 1.5-7 mg.%. Eggplant is used in food for its deliciousness and is a raw material for the canning industry. Solanine M, an alkaloid called melongene, accumulates in ripe fruits and makes it unfit for consumption. When technological ripen eggplant is large, the skin is dark purple, shiny, without grains, the seeds are not hardened. The color of ripe fruit begins to turn white. Collected every 5-7 days. Before the frost, all the crop is harvested, including the unripe ones.

Sowing period: the best time is 1^st 2^nd ten days of February. Terms of planting seedlings: 3^rd decade of March in the southern regions; 2^nd – 3^rd decade of April in the central regions; in the northern provinces the 3^rd ten days of April and the 1^st ten days of May are preferred.