In recent years, the cultivation of pollution-free eggplants in mountainous areas has become a promising approach to boosting the local economy and improving farmers' income. These eggplants are grown using natural mountain resources, with a market period from mid-late July to mid-to-late October when supply is limited, leading to high prices and good returns. This practice not only supports sustainable agriculture but also enhances the economic development of mountainous regions.
The area under eggplant cultivation in Jiande City’s mountainous regions has been steadily increasing. In 2006, three villages—Yao Village in Qiantan Town, Fenghuang Village in Sandu Town, and Sanxi Village in Lijia Town—exceeded 333 hectares, making eggplant farming a key industry in the region. The following are the main cultivation techniques:
1. **Variety Selection**
1.1 *Hangjiang No. 1* is a high-yielding variety with strong growth and low-temperature resistance. It is suitable for open-field planting. The plant height reaches about 70 cm, with weak erectness, strong branching (84 cm), light green leaves, and the first flower appearing on the first leaf. Each plant produces around 30 fruits, which are long and uniform, with an average length of 30–40 cm, a diameter of 2–4 cm, and a weight of about 48 g. The fruit has a purple, translucent skin, thin and tender flesh, and shows strong resistance to wilt and bacterial diseases. Yield can reach 3,500–4,000 kg per 667 square meters.
1.2 *Hangzhou Red Solanum* is a local variety with a compact plant type, reaching about 50 cm in height. It has moderate branching, and the first flower appears on the 9th or 10th leaf. The fruit is slender, uniform, and 25–30 cm long, with a bright purple skin and tender white flesh. It has a good flavor and yields 2,000–2,500 kg per 667 square meters.
2. **Seedling Cultivation**
2.1 Sowing time varies depending on altitude: around April for areas below 400 m, late March to early April for 500–600 m, and mid-March for 600–700 m.
2.2 Seedbeds should be located in well-drained, fertile soil with good organic matter, and should avoid previous solanaceous crops. Beds are prepared with 1.0 m wide ridges, and deep trenches are dug for better drainage.
2.3 Seeds are soaked in 55°C water for 8–10 hours, then disinfected with carbendazim or thiophanate-methyl for 15–20 minutes. After rinsing, they are dried slightly before sowing.
2.4 Sow 25–30 g per 10–15 m², with a density of about 30 g per 667 m². Seedbeds are watered before sowing, and seeds are covered with fine soil (0.5–1 cm thick). A small greenhouse is used to maintain warmth and promote germination.
2.5 During the pre-emergence stage, the temperature is kept at 30–32°C. Once seedlings emerge, watering is done in the morning, and ventilation is introduced to prevent damage. Temperature control is essential, and fungicides are applied to prevent damping-off and blight. Strong seedlings should have 7–9 true leaves, a stem diameter of 0.5 cm, and be ready for transplanting after 35–40 days.
3. **Soil Preparation and Planting**
Soil should be rich in organic matter, deep, and well-drained. Before planting, it is recommended to disinfect with carbendazim or thiophanate-methyl if the area was previously used for solanaceous crops. Basal fertilization includes 2,000–3,000 kg of compost, 40 kg of compound fertilizer, 0.5–1 kg of borax and zinc sulfate, 1 kg of potassium dihydrogen phosphate, and 50 kg of phosphate fertilizer. Eggplants are planted with a row spacing of 50–55 cm and a plant spacing of 40–45 cm, resulting in 2,500–3,000 plants per 667 m².
4. **Field Management**
4.1 Water and fertilizer management is crucial to prevent soil erosion and drought. Irrigation should be timely, and top-dressing is applied after the third harvest, with 10–15 kg of urea, compound fertilizer, or potassium chloride per 667 m².
4.2 Common pests include aphids, red spiders, and thrips, while diseases such as damping-off, blight, and bacterial wilt may occur. Pesticides like carbendazim, chlorothalonil, and thiophanate-methyl are used for effective control.
4.3 Pruning involves removing lower branches after the second harvest to improve air circulation and fruit quality. Leaves are selectively removed to ensure proper light exposure, and each plant is supported with a stick to prevent lodging.
5. **Harvesting and Marketing**
Eggplants should be harvested when they are tender, not too mature. The ideal time is 25–30 days after flowering, when the fruit has its characteristic color and is soft to the touch. Harvesting is best done in the early morning or late afternoon. After harvesting, the eggplants are sorted, graded, and packed in durable boxes to maintain quality during transport. High-quality produce commands higher prices, ensuring good returns for farmers.
Anthocyanin
Anthocyanidin, also known as anthocyanin, is a class of water-soluble natural pigments, flavonoid compounds, widely found in plants. It is also the main coloring substance in plant petals, and most of the colorful colors of fruits, vegetables and flowers are related to it.Anthocyanins belong to the flavonoids (flavonoids) of the phenolic compounds.
Anthocyanins provide a variety of benefits to the human body. Fundamentally, anthocyanins are a powerful anti
oxidizer, which protects the body from damage caused by a harmful substance called free radicals. Anthocyanins also enhance the elasticity of blood vessels, improve the circulatory system and smoothness of the skin, inhibit inflammation and allergies, and improve the flexibility of joints.
Also used in cosmetics, such as red anthocyanins for lipstick. These commercial pigments (in addition to grape skin pigment) is a common feature of light, heat, oxygen stability, microbial stability. Generally soluble in water and ethanol, insoluble in vegetable oil.
There are over 300 different anthocyanins in nature. They come from different fruits and vegetables such as purple sweet potatoes, lingonberries, cranberries, blueberries, black goji berries, grapes, elderberries, blackcurrants, purple carrots, and red kale, ranging in color from red to blue. These anthocyanins mainly contain Delchindin, Cyanidin, Petunidin and Peonidin. Of these, blueberries contain the largest amount of anthocyanins and have the most nutritional value.
Anthocyanins,Cyanidin,Proantho Cyanidins
Shaanxi Zhongyi Kangjian Biotechnology Co.,Ltd , https://www.zhongyiherbs.com