Eggplant is graded on gloss and on the calyx. A fresh fruit has a mirror-bright skin and a firm green calyx; a fruit that has sat warm goes dull and the calyx browns, and no amount of grading recovers it. That single visual check is how the receiving QC will judge the load.
Two types dominate. Topan is the round-to-oval globe aubergine of European retail. Kemer is the long slim Turkish type, 20 to 28 cm, thinner-skinned with fewer seeds and less bitterness, and it is the volume item into the Middle East and the Balkans.
Chilling injury is the risk. Below +10 °C the skin pits and the seeds brown, and like most of the protected-crop range the damage does not appear until the fruit is warmed at destination.