Water use optimization in zero energy cool chambers for short term storage of fruits and vegetables in coastal area.

摘要

Suitability of zero energy cool chambers (ZECC) for short term storage of fruits and vegetables was studied in coastal districts of Orissa, India. Amounts of water used in the ZECC were standardized. Optimum water levels of 75 and 90 l/day were required to achieve stable storage environments in summer and winter, respectively. The chamber was kept at an average temp.5-8 degrees C lower than the outside temp. and maintained at >90% RH. The ZECC was very effective at extending the storage life of potatoes, tomatoes, brinjal, mangoes, bananas and spinach by 3-15 days in comparison to ambient conditions.