Comparative Study on Storage of Fruits and Vegetables in Evaporative Cool Chamber and in Ambient

An evaporative cool chamber was constructed with the help of baked bricks and riverbed sand. Maximum and Minimum temperature and relative humidity were recorded inside and outside the chamber for about one month. It was found that inside temperature was about 10-15 degrees C lower than outside temperature and inside humidity was about 30-40% higher than outside. A comparative study was made for the storage of different fruits and vegetables inside the cool chamber and in the ambient condition and their weight loss and freshness were observed everyday. It has been recorded that weight loss of fruits and vegetables kept inside the chamber was lower than those stored outside the chamber. The fruits and vegetables were fresh up to 3 to 5 days more inside the chamber than outside. The evaporative cool chamber does not require mechanical or electrical energy input and can be constructed with locally available material with unskilled labour. It is economical and can store the fruits and vegetables for 3 to 5 days with no significant loss.