Hello! I harvested some eggplants over the last few days, and was trying to save enough to make a recipe. The fruits were blemish free when I harvested. Then after a few days in the fridge (oldest eggplant may be about 5 days old), they developed some brown spots. I am attaching a mild one (newer), a medium one (note when cut open the flesh is normal and white), and one that’s pretty severe. They’re still firm to touch as a normal healthy eggplant would be, not shriveled, just has these terrible looking spots. Any idea what is causing this? Inherent to eggplant or is this something in my fridge? I’m tossing the worst ones but wondering if the milder one could be salvaged if I remove the skin for my recipe?