PROBLEM TO BE SOLVED: To prevent a transportation weight from being increasing, to prevent preliminarily pickled eggplants from discoloring and to enable freshness to be preserved by putting the preliminarily pickled eggplants which are subjected to color fixing and pickled in salt for pickled eggplants into a bag held to be airtight and by transporting the bag without pickling liquid sealed but with inert gas sealed. ;SOLUTION: Color fixing and preliminary pickling treatments are performed as usual on raw eggplants before transportation of preliminarily pickled eggplants for lightly-pickled eggplants. The eggplants which have been subjected to the treatments are put in a packaging container or a packaging bag which can be sealed. At this time, only the preliminarily pickled eggplants separate from pickling liquid are put in. A mouth of the packaging container or the packaging bag with the preliminarily pickled eggplants put is closed, and after the inside is degassed, the bag is filled with inert gas, which does not contain oxygen, such as nitrogen gas or carbon dioxide gas and sealed. Then, the eggplants are cooled in the container or the bag with gas sealed for performing preliminary cooling to attain an article temperature of approximately 2°C, the package or the bag is put in a case made of a light- weighted heat-insulating material such as expanded polystyrene, a lid is put over for packing, and the case is transported.;COPYRIGHT: (C)1998,JPO
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