Can eggplants still be eaten in winter when they turn black inside

It is generally not recommended to consume eggplants that turn black in winter. The blackening inside eggplants may be caused by frostbite, oxidation, or spoilage, posing a food safety risk. The most common cause of blackening inside eggplants is low-temperature frostbite. When the storage temperature is too low in winter, the cell structure of eggplant will be damaged, leading to the oxidation and blackening of phenolic substances. Although this type of eggplant may not be contaminated with spoilage bacteria, its taste will significantly deteriorate and its nutritional value will be greatly reduced. After peeling off the blackened part of lightly frostbitten eggplant, the remaining part can still be consumed after sufficient heating, but the flavor and texture will be affected. If severe frostbite leads to extensive blackening or accompanied by mucus exudation, it indicates that the cells have been severely damaged and may harbor harmful microorganisms. In rare cases, the blackening of eggplants may be caused by diseases or spoilage. If eggplants are infected with mold or bacteria during storage, black lesions will appear that spread from the inside out, often accompanied by a strange odor or soft rot. The toxic substances in this type of spoiled eggplant may have spread throughout the entire fruit, posing a safety hazard even if the blackened part is removed. Special attention should be paid to the naturally occurring solanine in Solanaceae plants, which may increase in content during spoilage and cause toxic reactions such as nausea and vomiting after consumption.

When purchasing eggplants in winter, avoid fruits with frostbite marks on the skin and store them at an ambient temperature of 5-8 ℃. When cutting eggplants and turning them black, if the area is small, the discolored part can be removed and cooked for consumption as soon as possible. If the blackening range exceeds one-third or there is an odor, it should be discarded. In daily diet, attention should be paid to observing the condition of ingredients. Even if spoiled vegetables and fruits are heated, it is difficult to completely eliminate safety hazards. It is recommended to prioritize choosing fresh and intact ingredients to ensure health.