Eggplant does not have a long storage life and should be marketed immediately after harvest. Fruits are generally sorted by size and color, and packed into either baskets or cartons. They are handled and packed carefully to avoid damaging the skin.

Eggplant can be stored safely for 7-10 days at 7-10°C and 90-95% relative humidity. It is subject to chilling injury when stored at temperatures below 7° C. Symptoms of chilling injury are pitting, surface bronzing, and browning of seeds and pulp.