|Authors: ||S.K. Roy, R.K. Pal|
Zero energy cool chamber - an on-farm rural oriented storage structure which operates on the principle of evaporative cooling was developed at IARI, New Delhi, using locally available raw materials such as bricks, sand, bamboo, dry grass, jute cloth etc.
The chamber is an above-ground double-walled structure made up of bricks.
The cavity of the double wall is filled with riverbed sand.
The lid was made by using dry grass/straw on a bamboo frame.
The rise in relative humidity (90% or more) and fall in temperature (10–15°C) from the ambient condition could be achieved by watering the chamber twice a day.
Performance evaluation of cool chambers at different locations of the country was found to be satisfactory for short term storage of mangoes.
The major advantage of cool chamber storage was the maintenance of fruit firmness by lowering the physiological loss in weight (PLW) and other metabolic processes.
Eventually, 3 to 4 days more shelf life of mature green mangoes could be obtained in cool chamber storage as compared to ambient condition storage.
Further, a 500 ppm bavistin dip helped in checking the microbial infection.
The mature green fruits stored in cool chamber had excellent texture yet scored low on organoleptic value due to less sugars than carotenoids.
However, ripe mangoes when stored in cool chamber had 9 days shelf life as compared to 6 days under ambient condition and also scored high organoleptic values.
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