Is it bad that the eggplant is black inside

The blackening inside eggplants may be a sign of spoilage, oxidation, or due to variety characteristics. If there is an odor or a soft texture, it is not recommended to consume. If there is only partial discoloration and the texture is normal, it can be removed and cooked. The most common reason for the internal blackening of eggplant after cutting is oxidation reaction. Eggplant contains phenolic compounds, which can cause enzymatic browning upon exposure to air, similar to the blackening of apple slices. This situation is usually limited to the vicinity of the cut surface, with a gray brown color and still tight flesh. Removing the discolored part can still be safely consumed. Some purple black varieties of eggplants may have natural dark veins around their seed sacs, which is a normal phenomenon. If there are large areas of black spots, stickiness, or a sour and rotten taste inside the eggplant, it may breed mold or bacteria due to improper storage. The high temperature and high humidity environment will accelerate the decay of eggplants, manifested as black decay patches spreading from the inside out, with a soft and rotten texture and an unpleasant odor. This type of spoiled eggplant may contain mycotoxins or pathogenic microorganisms, and must be discarded whole to avoid food poisoning. It is recommended to wrap and refrigerate with plastic wrap during storage, and consume within 3-5 days.

When purchasing eggplants in daily life, it is recommended to choose fruits with smooth and compact skin and fresh stems to avoid individuals with wrinkled or scratched skin. Eggplants that are temporarily unused after cutting can be soaked in light salt water to delay oxidation. When cooking, it is recommended to use methods such as steaming that can fully heat them up. For people with weak digestive function, if they experience abdominal pain and diarrhea after consuming eggplant, they should seek medical attention promptly to investigate whether it is an adverse reaction caused by spoiled food.