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Eggplant pickles were classified into three groups based on salt concentration (1, 3, 5%) and three groups based on drying time (30, 60 and 120 minutes), followed by storage at for 28 days. Raw eggplant contains 94.82% water content. The increase in salt concentration and drying time caused a decrease in the moisture content. Compared to the 0.27% ash content of raw eggplant, the ash content of eggplant pickles increased noticeably with increasing salt concentration due to penetration into the eggplant pickles. pH values decreased significantly as the levels of salt concentration and dying time increased (p

Changes in Quality Characteristics of Eggplant Pickles by Salt Content and Drying Time during Storage