Surface gloss, stiffness, and density were considered prime contributors to the freshness of eggplant fruit (Solanum melongena L.). An index to measure freshness was defined as the ratio of product of relative spectral reflectance (surface gloss) and stiffness ratios to the density ratio. Surface gloss was measured in terms of relative spectral reflectance using a computerized spectral radiometer ... [Show full abstract] system. Stiffness was determined as an initial slope of force deformation curve obtained by uniaxial compression tests. Weight and volume for computing eggplant density were determined by standard methods. These parameters were changed to consumers' acceptable limit by storing the eggplants for different periods at 25±2 °C temperature and 90±5% relative humidity. Experiments were replicated five to eight times, and the average values were used to compute dimensionless ratios (values at any time divided by initial value) that were later used to determine a freshness index. Various forms of equations were tested for best fitting the data to establish the best relationship with price variation in local market. The freshness index of eggplant fruit decreased exponentially with storage period while it varied in form of power equation of weight and density ratios. It attained the lowest value (5.6%) at acceptable limit of weight ratio of about 0.87. Freshness index correlated linearly with stiffness ratio and quadratically with surface gloss (correlation coefficient 0.99). Price of eggplant varied linearly with the freshness index with good correlation coefficient (0.98), which indicated that the developed freshness index might be useful in estimating the price of eggplants.