This study was carried out to analyze the physical peroperties and components according to kinds and harvesting season for the Quality improvement and arangement of e99plants exporting in Japan. The size and weight of chukyang eggplants were larger than those of shikibu, and those of eggplants harvested in winter were smaller than those of eggplants in summer. The pH and brix were not different between cultivar of eggplants and were small different between harvesting seasons. The contents of glucose and fructose was 115.4∼155.4, 64.2∼102.1mg/100g-fr.wt., respectively. And total contents of free sugars was 211.4∼351.1mg/100g-fr.wt. and those of chukyang was higher than those of sikibu. Total contents of free amino acids were from 73.4mg/100g-fr.wt. to 111.8mg/100g-fr.wt and was higher in chukyang than shikibu. The contents of ascorbic acid and dehydroascorbic acid was 90.0∼118.3, 28.3∼32.3mg/100g-fr.wt., respectively. And total contents of ascorbic acids were 149.4, 119.9mg/100g-fr.wt., in eggplants harvested at summer. The content of potassium and sodium was 229.97∼233.59, 135.98∼156.28mg/100g-fr.wt., respectively. The total contents of minerals was 89.35∼420.2mg/100g-fr.wt., and those of chukyang was higher than those of shikibu.