The effect of electrolyzed water, chitosan and electrolyzed water combined with chitosan on vacuum-packed eggplant at room temperature was observed. It was found that with the increase of storage time, each group of the eggplants was browning with different degree. During the storage period, the eggplant treated by chitosan changed the fastest in sensory evaluation, the loss-weight rate, browning level, hardness and the soluble solids, while the elect...