Causes of Yellowing White Eggplant
When your white eggplant turns yellow, there is still hope to save your crop. With proper care and knowing when to harvest your eggplant, you can prevent further damage to the fruit.
- Overripe – One of the main causes of white eggplant turning yellow is allowing it to grow too long. Overripe eggplant results in mushy flesh and bitter flavor. Knowing when to pick your young eggplants can solve this problem.
- Pest Infestation – Pests invading your eggplant bushes cause yellowing of leaves and skin. Flea beetles are one of the most common eggplant pests that destroy eggplant seedlings and foliage on mature plants. When treated, you can eliminate these pests, and your adult plants will continue to bear fruit.
- Sunburn – If the weather in your area rises above 90°F (32°C), your eggplants can become scorched. You can help your white eggplants survive hot temperatures by covering them with garden cloth. If they’re planted in containers, move them to a shady spot during the hottest part of the day.
- Fungus growth – If your eggplants develop fungus on the leaves and stems, the fruit and foliage will turn yellow. You can apply organic insecticidal soap to help eliminate the fungus. Pruning eggplants also aids in preventing fungus caused by too much moisture, and insufficient air circulation.
Growing and Caring for White Eggplant
When growing white eggplant, keep in mind that they are cold weather sensitive. Before planting them in your garden, make sure the soil is warm, and there is no danger of frost. Plant the eggplants in an area with full sun and sufficient drainage to prevent fungus growth. Spacing your eggplants from 24 to 36 inches apart allows for air circulation, and enough room for the sun to reach all the foliage. Pruning your white eggplants will increase fruit production, as well as watering them weekly.
White Eggplant Qualities
White eggplants have a spongy texture suitable for several cooking methods, such as frying, grilling, baking and sautéing. The white varieties hold their shape when cooked. For the best flavor, pick your eggplants while they’re young, and they have firm, shiny skin with no yellow, soft spots.
