Can eggplants still be eaten if they turn black inside after being cut open

After cutting open eggplants, they can generally be eaten if they turn black inside, and discoloration is often caused by oxidation reactions or variety characteristics. If accompanied by a putrid odor or moldy spots, it is not recommended to consume. After the eggplant flesh comes into contact with air, phenolic substances will produce brown substances under the action of oxidase, which is a normal phenomenon. Commonly found in eggplants that have been stored for a long time or have exposed sections for too long, especially purple skinned varieties that are more prone to color development due to their high anthocyanin content. This type of discoloration does not affect safety. Simply remove the surface and cook. Heating at high temperatures can slow down further oxidation. Some varieties, such as Black Diamond Eggplant, have a greenish brown flesh, which is not a sign of spoilage. If the eggplant turns black inside and has a soft and rotten texture, a sour and rotten taste, or white mycelium, it may breed mold or bacteria due to improper storage. Especially in the hot and humid environment of summer, it is easy to accelerate decay, and the toxins produced by mold are difficult to decompose even when heated. Ingestion may cause gastrointestinal discomfort, it is recommended to discard the entire pill. When choosing, prioritize selecting eggplants with smooth and compact skin and fresh green stems. Cut them open and cook or soak them in salt water as soon as possible to delay oxidation.

Eggplants can be wrapped in plastic wrap to reduce air contact during daily storage, and refrigerated for no more than 3 days. Before cooking, if there is no abnormal odor, you can eat it with confidence. For cold dishes, it is recommended to cut and make them freshly. If there are doubts about the safety of food ingredients, follow the principle of willing to waste rather than take risks. Reasonably combining ingredients rich in vitamin C such as tomatoes and green peppers can help inhibit oxidative reactions and maintain the color and nutrition of eggplants.