Zero Energy Cool Chamber for Extending the Shelf-Life of Tomato and Eggplant
ISSN | 00213551 |
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NII recode ID (NCID) | AA0068709X |
A zero energy cool chamber (ZECC) consisting of a brick wall cooler and a storage container made of new materials has been developed. The ZECC requires no electric energy. The brick wall cooler made of bricks with a mixture of moistened sand and zeolite allows low inside temperature and high relative humidity to be maintained based on the principles of a natural evaporative cooling mechanism. Several types of storage containers coated with different antibacterial materials were applied to reduce decay. For example, silver-ion-coated storage containers were used to reduce decay. Heat treatment was also applied to the commodities in order to maintain freshness. Generally, tomato and eggplant had a shelf life of 7 and 4 days at room temperature, respectively, as compared to 16 and 9 days when stored in the ZECC. Tomato and eggplant treated with hot water reduced the percentage of rotting. Tomato treated with hot water at 60°C for three minutes and eggplant treated with hot water at 45°C for an hour when stored inside silver-ion-coated containers in the ZECC showed extended shelf life of up to 28 and 15 days, respectively.
Date of issued | |
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Creator | ISLAM Md. Parvez MORIMOTO Tetsuo |
Subject |
inside temperature postharvest loss relative humidity shelf life storage |
Publisher | Japan International Research Center for Agricultural Sciences |
Available Online | |
NII resource type vocabulary | Journal Article |
Volume | 46 |
Issue | 3 |
spage | 257 |
epage | 267 |
DOI | 10.6090/jarq.46.257 |
Rights | Japan International Research Center for Agricultural Sciences |
Language | eng |