Harvest

• The first harvest starts from 55-60 days after transplanting.
• The fruits are edible from the time they are one-third growth until they reach full size.
• The fruits should be harvested at right maturity depending upon the variety and market preference.
• High yields will be produced if fruits are harvested before they reach full size, provided they are well colored and of good size.
• Fruits are harvested by hand at immature and mature sizes, while the skin is still glossy, but before the skin toughens and seeds become matured.
• Quality is superior in fruit harvested at less than full size.
• Over matured fruits are not good in quality and care should therefore be taken that the fruits are picked when three- fourth growth.
• The fruits are clipped from the plant, leaving the calyx cup intact with the fruit.
• The harvesting should be done early in the morning or in the late evening to protect the fruits from the heat of the day.
• Harvest can be made once in 5 days and as many as 15 to 20 pickings are made.

• The skin is very tender and easily punctured; therefore care in harvest, grading and packing is essential.
• Very careful handling is essential because even slight bruising will disfigure the fruit.
• Brinjal fruits are packed in any or several types of containers, including bushels, crates and cartons.
• The fruits of each variety should be packed separately.
• The fruit is not suitable for prolonged storage and will suffer serious injury if exposed to temperature below 10^oC.
• A high quality fruit must be heavy in relation to size, with glossy uniform colour, free from surface cuts or bruises and showing no decay spots.
• Brinjal is sold for distant as well as local markets.
• Retail preference appears to be small, uniform sized fruits.

• The yield may vary from 20-35 tonnes per hectare depending upon the variety.